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ounces.

Dividing 10 pounds by 1.912 gives 5.23 pints (b) Directions for preparing are: Mix 40 as the volume of ten pounds of the acid. There- Cc. of solution of ferric sulphate with 125 Cc. fore, a bottle of a size sufficient to hold 5.23 of water, and keep the liquid in a large, wellpints should be used. However, as a bottle of stoppered bottle. Rub 10 grammes of magthat size is not found ordinarily in the average nesium oxide with cold water to a smooth and drug store, the acid would probably have to be thin mixture, transfer this to a bottle capable dispensed in a gallon bottle.

of holding about 1000 Cc., and fill it with 18. Give the equivalents in our measure of water to about three-fourths of its capacity. (a) two meters, (b) ten liters, (c) 18 hecto- When the preparation is wanted for use shake grams.

the magnesium mixture to a homogeneous, (a) 2 yards, 634 inches.

thin magma, add it gradually to the diluted (b) 2 gallons, 5 pints, 2 fluidounces and 1 solution of ferric sulphate, and shake them drachm.

together until a uniform, smooth mixture re(c) 3 pounds, 15 avoirdupois ounces and sults. 216 grains.

As an arsenical antidote 4 fluidounces is the 19. A twelve-ounce prescription calls for 2

average dose. grains of arsenic trioxide. What should be the 23. If the dose of a drug is 1/100 of a dose (in both metric and apothecaries' system) grain, how much would you use in a fourfor a child ten years old ?

ounce prescription for a child eight years old ? Using Young's rule for doses (age, divided By Young's rule the dose for an eight-year

Y by age plus 12) the dose of arsenic trioxide old child is 8/20 of 1/100, or 1/250 grain. for a ten-year-old child is 10/22 of 1/30 If the four-ounce prescription is to be given at (the average adult dose), or 1/66 grain. As one dose, it should contain 1/250 grain of the there are 2 grains of arsenic trioxide in the drug. If the prescription is to be given in teaprescription, the whole must be divided into spoonful doses it should contain 32/250 grain, 132 doses (2x66). 1/132 of 12 fluidounces is as there are 32 teaspoonful doses in 4 fluidabout 44 minims, which should be the dose for a ten-year-old child.

24. Name and give the emetic and average The metric equivalent of 44 minims is doses of five drugs. 2.7108 Cc. (1 minim equivalent to 0.06161 Cc.). Ipecac as an emetic, 15 grains; as an ex20. Give the equivalents in avoirdupois and

pectorant, 1 grain. apothecaries' weights of 910 grammes.

Apomorphine hydrochloride as an emetic, 1 gramme is equal to 15.432 grains. 1/10 grain; as an expectorant, 1/30 grain. 910 grammes are equal to 14043.12 grains.

Antimony and potassium tartrate as an In avoirdupois weight (1 ounce equal to

emetic, 1/2 grain; as an expectorant, 1/10 grain. 4371/2 grains) the equivalent of 910 grammes

Copper sulphate as an emetic, 4 grains; as is 2 pounds, 43.12 grains.

an astringent, 1/5 grain. In apothecaries' weight (1 ounce equal to

Alum as an emetic, 60 grains; as an astrin480 grains) the equivalent of 910 grammes is

gent, 71/2 grains. 29 ounces, 123.12 grains.

25. Give the average dose and also the larg21. What antidote would you employ in case est dose you would be willing to dispense, of of belladonna poisoning ?

the following: scopolamine hydrobromide, Tannin should be given to form the tannate phosphorus, colchicine, santonin, chrysarobin. which is comparatively insoluble. An emetic, Scopolamine hydrobromide, average dose as apomorphine, should then be given or the 1/128 grain; largest, 1/80 grain. stomach pump employed. Borax in milk solu- Phosphorus, average dose 1/128 grain; tions should also be given to precipitate any

largest, 1/80 grain. remaining alkaloid.

Colchicine, average dose 1/128 grain; larg22. (a) Give the U. S. P. antidote for est, 1/100 grain. arsenic. (6) State how you would prepare

Santonin, average dose 1 grain; largest, 4 and administer this antidote.

grains. (a) Ferric hydroxide with magnesium ox- Chrysarobin (rarely used internally), averide.

age dose 1/2 grain; largest, 1 grain. (To be continued.)

admits that when the box came in there was LETTERS

one black pill in it, but he threw this away because it looked out of place among the tawny

ones. VARIETY IS THE SPICE OF LIFE.

We explain again. To the Editors :

“Mamma says

she should want her one black While the memory lingers, I wish to “em- pill back again; such a one black pill—she balm” a record of what happened in our small should want it.” Beyond that we cannot get. drug shop during a brief period of 15 minutes We return the empty box, and sorrowfully last night.

Let us go at it somewhat in this depart four little Jewish girls sans “such a one order:

black pill."

All these things really happened substantially At 6:01 P.M.

as outlined in the time mentioned, accompanied Enters Kosher Delicatessan Man from across

by a chorus of telephone calls and a variety of the way, his hand bleeding from contact with

other demands. And two people to attend to Schweitzer kasen slicer. K. D. M., appealing it all! for instant help lest he bleed to death, rushes

Can you beat it? FRED D. NELLIGAR. behind the prescription counter, followed by a

Norfolk, Va. clerk who starts "first aid." Then, at 6:02—

Enters Lady with two boys and three suitcases, one of the boys howling dismally. Lady

DEMONSTRATING THAT PRICE TAGS PAY. tells drug man that her vocalizing hopeful has something in one of his eyes—and will the To the Editors: druggist please remove it instantly, as she To satisfy myself as to the comparative valwants to catch the 7 o'clock New York boat? ues of a window display of unmarked goods Surely the drug man will; of course! A quick versus one that had the prices clearly indicated glance at the clock—6:06. And then

I ran, in two consecutive weeks, a straw-ha. Big commotion back of the prescription cleaner display using both methods. counter. Kosher man has fainted. Six-nine, The first exhibit I made was quite attractive three minutes later

in appearance, but no price card telling the cost Enters Italian lady whose hand has been of the cleaner accompanied it. I ran this dischewed by her English bulldog. Caustic ap- play for a solid week and found it to be a fail plied 'midst groany sounds. At 6:12—

ure, in so far, at least, as creating sales went. Enters English sailor, who selects a tooth- The following week I altered the display brush and tenders an Italian coin in payment. somewhat and included with it a neat sign Refusal to accept the coin elicits the informa- printed on a piece of white cardboard which tion that he had just exchanged a golden measured 22 by 28 inches. The sign read: sovereign for ten silver liras. He has no other

Your Old Straw Hat Made to Look Like New. funds, and goes out to hunt up a money- Use W-Straw Hat Cleaner. It Does The Work. changer. At 6:14

10 cents per package. "Blow in"-yes, that's it-"blow in" four little Jewish girls with one pill-box. The box

The result obtained, when compared with is passed over with the cheerful information that of the previous week, was almost amazthat we've “made a mistake.”

ing. I had kept tab on the sales record for the “Mamma, she says you should give her the

two weeks, and the records showed that while black pills,” the little Jewess explains.

the signless window had disposed of only $1.00 The pills in the box are a tawny yellow, and

worth of the cleaner, the one having a sign in we explain patiently that it's all a matter of it sold over $9.00 worth. coating

I have concluded that in order to make a "Yes," reiterates the little Jewess, "but display work to the utmost, it should always be mamma says you should send her the black accompanied by price tags. If the display is pills.”

a “solid” one a single big placard should be The original prescription calls for asafetida used; if it consists of a variety of articles each pills, 5 grains. A clerk refilled the prescrip- individual item should be marked. tion, so we get in consultation with him. Не Milwaukee, Wis.

H. F. ZIMMERMANN.

THAT QUININE AND ASPIRIN INCOMPATI.
BILITY.

FLORAL DEPARTMENT.
To the Editors :

I have read in several pharmaceutical journals, the BULLETIN among the number, that As to my opinion of the Bulletin, that is quinine sulphate and aspirin are incompatible,

very easily expressed; I don't want to miss a and, in fact, poisonous.

single copy. As long as you maintain your I can't, however, reconcile the incompati- present high standard I shall continue to be bility with my experience in combining the two

numbered among your subscribers. drugs. I have filled dozens of prescriptions

Los Angeles, Cal.

J. J. NESOM. for the mixture and have never yet heard of any untoward effects resulting. Indeed, I have The best dollar I spend each year, and the gone further-I have taken the combination

one for which I get the most for my money, is myself, with beneficial results.

the dollar that pays for a year's subscription to I am filling a prescription nearly every day the BULLETIN OF PHARMACY, and that is no now, which calls for a mixture of aspirin and bunk either.

J. W. GIESBURG. quinine in solution. It is the doctor's standby

Kansas City, Kans. for whatever he gives it. So, in practice at least, I can't agree with

In my opinion you have the best drug jourthe statement that the combination of the two

nal on the market. I only wish you could drugs is incompatible. J. F. SMITH

publish it twice a month. A. H. Box. Bishopville, S. C.

Pembroke, Ont. (NOTE BY THE EDITORS.- Mr. Smith has been quite fortunate in his dispensing of aspirin with quinine, for No journal comes to my desk that is of more there have been reported several well-authenticated real interest or more instructive value than cases in which the combination has been taken with

the BULLETIN OF PHARMACY. unfortunate results.)

Sidney, Ohio.

F. D. CHRISTIAN.

.

We consider the BULLETIN is the best of the THEY READ LIKE WAR ORDERS.

five journals we take, and enjoy everything in To the Editors :

it from cover to cover. While employed at Veteran, Alberta, I had

Medina, Tenn.

DR. T. ANDREWS & Son. occasion to fill two prescriptions, and I believe BULLETIN readers will agree with me when I The BULLETIN OF PHARMACY is truly a live say that they were—to use a slang expression magazine and I certainly enjoy reading it and - "some" orders.

look forward for the next edition. A rancher who had 200 head of sick cattle

San Jose, Cal.

A. FORNI. called in a veterinary surgeon to prescribe for them. The doctor wrote two prescriptions:

I am out of the drug business at present, but one for 50 pounds of fluidextract of gentian,

I want to keep abreast of the times and the 50 pounds of fluidextract of ginger, and 10

BULLETIN does the work. H. A. TALLEY. pounds of tincture of capsicum; the other for Yuma, Ariz. 25 gallons of wood alcohol, 5 pounds of iodine

We cannot get along without the BULLETIN, crystals, and 15 pounds of sulphuric ether. Needless to say, I was unable to fill the pre

and congratulate you on publishing the “Best one of them all.”

R. H. TUCKER. scriptions until I received a considerable part of the ingredients from the manufacturers.

Reidsville, N. C. Lethbridge, Alberta.

J. E. MCNEIL.

The excellence of your journal would force me to forego any other subscription rather

J. S. SEGURA. This is sure one good druggist's magazine,

New Iberia, La.
and I take lots of comfort reading it. You
certainly have some good articles !

The best journal that we get.
Langdon, N. D.
C. A. SPELLMAN.

Milan, Tenn.

FLIPPIN DRUG Co.

than yours.

THE SODA FOUNTAIN.

"Ice cream will lose its velvety texture when allowed to soften in the package and then rehardened or repacked; therefore, ice cream should never be allowed to soften."

FOR MAKING “LONG, COOL” ONES.

MAKING FANCY ICE CREAMS. At the 1916 meeting of the Oklahoma Association of Ice Cream Manufacturers, according to a report published in the International Confectioner, F. A. Beeler had the following to say concerning the manufacture of fancy ice cream :

"It requires the best ingredients to make a highclass product and a standard ice cream, one which is delicious and wholesome and pleasing to sight, taste, smell and touch, and at the same time possessing the maximum of food value. This is truly a scientific process and one which requires constant care and the exercise of great skill.

“The art of freezing and hardening is the most difficult to acquire and is only exceeded in importance by that of positive and correct modern sanitation.

“Our theory is that a single mix should supply the fundamental or primary foundation of the plain and all fancy ice-cream products, and that mix should be well balanced with choice ingredients and properly stabilized. This primary product, standard vanilla ice cream, should be smooth and velvety, and the various ingredients thoroughly emulsified and evenly distributed when the cream is frozen in the machine.

"After freezing in the machine and discharging the cream is in a soft and mushy condition. Then is a most excellent and successful time to change or convert it from plain standard vanilla to any of the popular stock flavors of fancy catering ice creams. To convert it into strawberry you can mix into it preserved or jammed or sugared fresh or canned strawberry fruit, adding, if so desired, sufficient harmless red color to produce the shade or tint to please your customer. No artificial strawberry flavor should be used. First-class strawberry jam is made by mashing together one heaped gallon of stemmed, ripe, fresh, clean berries, with nearly two gallons of white cane sugar and then bringing and holding to a boil for six minutes.

"A chocolate ice cream is made in a manner similar to that of strawberry, by mixing with the desired quantity of soft vanilla ice cream, when it comes from the freezer, a sufficient amount of syrup, made by melting two pounds of bitter chocolate or cocoa and two pounds of white cane sugar and one pint of water, then adding the proper amount of caramel or brown color to produce the desired shade or tint required.

"These or similar methods are used in making all fancy ice creams from fresh frozen vanilla ice cream, simply by mixing with it immediately after it comes from the freezer the syruped fruits or nuts, flavors and colors desired, and immediately thereafter packing and hard-freezing.

“For fancy figure molding, fill the pewter molds with hardened ice cream, using a common putty knife to force the ice cream into the matting and irregular shape of the mold. Force the sides of the mold together and let stand, then open and remove the molded figure and place in the hardening room or cabinet. With a single mold the product is unlimited.

LEMON SELTZER PUNCHERINO. Squeeze half a lemon over a glass; to the juice add 1 ounce each of orange, pineapple and simple syrup; stir in 2 ounces of grape juice; shake with cracked ice; and fill the glass from the coarse stream.

GRAPE FLOAT. Put a No. 10 conc of vanilla ice cream into a sundae cup, and pour

over its ounce of ice-cold grape juice. Then sprinkle with chopped walnuts or other chopped nut meats, and crown with a maraschino cherry.

GRAPE SLIP. Pure grape juice, 1 ounce; raspberry syrup, 1 ounce; orange syrup, 12 ounce; juice of h orange; add 12 glassful fine ice shavings, and fill glass with carbonated water; mix with a spoon. Decorate with fresh mint and seasonable fruits; serve with straws.

RED PINE PHOSPHATE. Draw 1 ounce of pineapple syrup and i ounce of bloodorange syrup into a 10-ounce glass, add a couple of dashes of acid phosphate and fill up with plain soda, mixing with a spoon.

CYCLER'S FAVORITE. Into a 12-ounce glass draw 1/2 ounces of cherry malt syrup, into this squeeze the juice of half a lemon and half a lime. Fill one-third full of fine ice and balance with carbonated water. Mix, decorate, and serve.

WILD ALFALFA. Into a 12-ounce glass draw 12 ounce of rose syrup, 12 ounce of strawberry syrup, 2 ounce of vanilla syrup, and 16 ounces of grape juice. Add a little fine shaved ice; fill with carbonated water, mix and decorate.

PEARY BRACER. Into a mixing glass draw 1 ounce of mint syrup, la ounce of lemon syrup, and 1 ounce of pineapple syrup. Into this break an egg, add a dash of bitters, two of acid phosphate and a little ice. Shake, fill with carbonated water and strain into a 12-ounce glass.

WILD CHERRY EGG PHOSPHATE, Into a mixing glass draw 142 ounces of wild cherry syrup; into this break an egg; add a few dashes of phosphate, and a little ice; shake; fill with soda, and strain into a 12-ounce glass.

ICEBERG. In an 8-ounce glass place 1 ounce of iceberg syrup, a dash of orange bitters, and fill the glass with carbonated water. To make iceberg syrup take 1 pint concentrated pineapple syrup, 1 pint concentrated vanilla syrup, 1 pint concentrated strawberry syrup, 1 pint concentrated raspberry syrup, 2 ounces of orange bitters, and 1 ounce of fruit acid. Mix these ingredients together thoroughly and add enough simple syrup to make i gallon. Color dark red with red fruit color.

LIME JUICE AND VICHY. Into an 8-ounce glass of vichy shake a few dashes of lime juice. This is a fine summer drink, and a lively demand for it can be created if the lime juice is kept good and fresh.

THE LAYER PARFAIT.

The parfait, in its original form, consisted of ice cream mixed with whipped cream, the latter being worked up with the ice cream by means of a mixing spoon. The parfait has grown, however, like other confections, has been elaborated in many ways, and has assumed a great many varied forms. The latest of these is the layer parfait, which has recently become very popular, says a writer in the National Druggist.

The layer parfait is quite a confection in its way. It has ice cream for a base; nothing is more popular than ice cream, and thus the reputation of the parfait rests upon a firm foundation. The layer parfait also affords an opportunity of introducing many ingredients not commonly used at the soda fountain, and this makes it a winner with that large class which is always looking for something just a little different. The layer parfait may be simple or it may be served in a very elaborate form; in other words, it may be adapted to suit all tastes. has so many good points that it is well worthy of any dispenser's consideration.

The layer parfait is sometimes dispensed in four, five, or even six layers, but the more layers the more work, and the more time consumed in dispensing. Three layers work very well; a layer of ice cream at the bottom of the glass, then a layer of the added ingredient, with a layer of ice cream to top off. Whipped cream is often added, and no doubt improves the confection, but whipped cream is one of those things which may be omitted without doing any material damage. It is a mistake to have a drink too elaborate to serve quickly. If it is a good drink and in demand you cannot serve it quickly enough to fill the demand.

We offer herewith a number of formulas.

A tall, narrow tumbler makes the best for serving, and a six-ounce glass is about the right size.

the dish cloth is employed constant supervision is necessary.

At least half a dozen should be provided and a clean one taken once or twice a day, the cloth being thoroughly washed and scalded several times. Those having been used during the day should be soaked over night in a small jar of soda solution, washed, boiled, and dried in the fresh air each morning. If these precautions are attended to, there will be no sour, slimy, greasy, half-rotten rags used about the food utensils. That disease is transmitted by carelessness of this kind can scarcely be doubted.

After dishes are washed in hot soapy water they should be thoroughly rinsed in clear water. Dishes not properly rinsed are sure to be rough to the touch and this is a testimony of carelessness.

Plenty of clean, freshly-ironed towels should be provided. These should be of three varieties and are best of different patterns, so that they may be easily distinguished. A checked linen glass toweling that will not leave lint, a plain bordered Russian crash for crockeryware, and a bordered dark linen for coarser dishes and cooking utensils will prove an economy, as each will be used for its respective purpose, and so be in good condition.

It is always the duty of somebody to see that any system is followed. Irresponsible or careless help may or may not realize the importance or necessity of this, and it should be the duty of the one in charge of the luncheonette service to see that dishes

are washed and cared for so that fastidious people may eat from them with impunity.

Silver properly washed after each using requires much less cleaning. Careful dish washing is one of the threads that goes to make the cable of luncheonette

APRICOT PARFAIT. A layer of ice cream, a layer of preserved apricots sliced into medium-sized pieces, and top off with a layer of ice cream. A little whipped cream adds to the compound.

BANANA PARFAIT. A layer of ice cream, a layer of sliced bananas, a layer of ice cream to fill the glass. Pour a dash of banana syrup over all and top off with whipped cream, if desired. This affords a fresh fruit parfait whenever bananas are in season, which means practically all the time.

CAKE PARFAIT. A layer of vanilla ice cream to fill one-third of glass, then a layer of any kind of cake desired to fill another ihird, then a layer of vanilla ice cream to fill the glass. Crumble the cake and place it in the glass lightly, but do not pack. A dash of strawberry syrup over all will add to the confection. Various kinds of ice cream may be used. Top with whipped cream if desired.

CHERRY PARFAIT. A layer of vanilla ice cream to fill one-third of glass, then a layer of whole candied cherries to fill another third, then a layer of vanilla ice cream to fill glass. Pour a dash of the liquor which the cherries came in over the whole. The contrast between the bright red cherries and the vanilla ice cream makes a very handsome confection. Top with a whole cherry.

CHOCOLATE DROP PARFAIT. A layer of vanilla ice cream to fill one-third of glass, then a layer of chocolate drops to fill another third, then a layer of vanilla ice cream to fill glass. Something out of the ordinary and popular with young girls.

COCOANUT PARFAIT. A layer of chocolate ice cream to fill one-third of glass, then a layer of cocoanut to fill another third, then a layer of choco. late ice cream to fill the glass. The contrast between the white cocoanut meat and the dark chocolate ice cream is striking.

This is an unusual combination and will prove a trade-winner, In five thinner layers it shows up in a still more striking fashion. Top with whipped cream.

success.

WASHING LUNCHEONETTE DISHES.

Every well-regulated luncheonette should have a properly organized system of washing dishes, and this should be adhered to strictly, says the Soda Fountain. First of all, dishes should be collected, thoroughly scraped, not with a knife, but with a rubber plate scraper. This saves the decorations from becoming marred. Refuse should be put into a covered container and so disposed of at once before it dries onto the dishes or calls insects. Dishes having sticky or greasy foods such as egg or meat should be rinsed in warm water. This only takes a moment, and all those of a kind should be sorted together.

Clean, hot, soapy water should next be employed for washing the dishes. If a dish washer is used, the problem is a fairly simple one, as all particles of food are removed by rapidly revolving hot suds, but where

INSTRUCTIONS TO DISPENSERS. Dispensers at the soda fountains of George W. Loft, the well-known candy man, are furnished with little booklets containing directions for the conduct of the fountain. Some of these directions, according to the Voice-Salesman, are as follows:

“Dispensers must be in on time and ready for business when the store opens. You must not leave the fountain at any time without notifying the manager.

"The ideal dispenser must have clean hands and nails. The barber shop is on the visiting list of the ideal man and he keeps in close touch with it-unless of course he prefers to use a safety himself. A dispenser who needs a shave shocks the sensibilities of refined people, while a clean-shaven man is an attractive personality.

“Pleasant, quick, clean service attracts patronage. See that you apply yourself in this capacity.

"See that the fountain is iced early in the morning. If necessary, ice it at night before leaving. When it is once warm it takes an extra quantity of ice to re-cool it.

"See that your carbonator is working properly, or, if you use tanks, see that the carbonated water is sparkling and well charged with carbonic gas. Remember, the colder the water, the more gas it will absorb and the more snappy it will be.

"Counters must be kept clean and dry.

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