The Harrison act is, then, a police measure in the disguise of a tax law. A clever lawyer's trick, no doubt, but-well, but.

To obtain a moral end the promoters of our national anti-narcotic law asked Congress to commit an immoral act, and Congress did it. All of which may be a good example to set before the rising generation. And then, again, it may not be. OLD MAN HICKS.

"BETWEEN FRIENDS."

To the Editors:

I have often felt inclined to drop you a line, just as between friends. That is how I feel towards you, from reading your journal, which I have enjoyed for about five years now. You seem to take a human interest in the little affairs of your readers as well as in the more scientific side of their business, and I like that. You try, also, in every issue, to teach us to get a strong hold on the idea that pharmacy is a commercial business wherein a living is to be made (and a good one) by the fellow who buys right, advertises right, and sells right. And I like that, too.

Many drug journals have come my way in my travels (I am a native of the north of Scotland, qualified in Edinburgh, had experience in the East, and now have settled in Australia), but in all sincerity I wish to let you know that the BULLETIN has been of more real use to me in my business than any other. To illustrate, right now I contemplate putting an idea, culled from your journal, into practice in a week or two. WM. B. REID.

Moonee Ponds, Victoria, Australia. Note.-Our Australian friend enclosed with his letter a specimen of a hand-bill he recently distributed, and we are reproducing a part of it:

REID'S LITTLE LIVER PILLS.
They're little, but they're just the thing;
Take one to-night, my hearty,

And in the morning you will find

You're quite another party.

You'll laugh and shout, and skip with joy,
You'll feel so bright and breezy;
You'll eat and sleep and work so well,
That living will be easy.

WM. B. REID, CHEMIST AND OPTICIAN.

Good Clerks and Poor Ones.

That there are too many so-called clerks in retail stores to-day who labor under the impression that they are earning their salaries by merely selling merchandise, is the opinion of a writer in Notions and Fancy Goods. They are inclined to feel that they are being imposed upon when asked to do anything more than that.

A clerk should, of course, be, first and last, a salesman, but he should be the kind of a salesman who feels that he has an interest in the business-is a partner in its fortunes or reverses. Selling is only one part of what he is really paid for.

There is no employer in the country who does not appreciate his clerk taking a personal interest in the furtherance of his business. Suggestions are always appreciated, whether they are actually followed out or not. To illustrate: a certain dealer overheard one of his clerks explaining to a customer the technical manufacture of a certain article and thereby making clear the reason for what seemed to her too high a price. The customer was impressed, and, after the purchase was complete, the dealer called the clerk to him and asked:

"Where did you get all that information? I couldn't have stated the facts as clearly myself. Where did you learn all those facts?"

"Why, sir," responded the clerk, "I read the trade. journals as they come in and get considerable helpful information out of them. They enabic me to talk with more authority than I otherwise would be justified in doing."

That clerk still works for the same merchant, but he is getting a higher salary now because his employer knows that he is paying for brains and not a mere gift of gab.

After a Fire.

Probably not many BULLETIN readers will ever meet with the misfortune of having their stocks destroyed by fire. In the event of such an unforeseen accident, however, it would be well to follow the example set by Murgittroyd's, of Spokane, Washington. The Murgittroyd Pharmacy suffered a disastrous fire on May 16, but within a few days sent the following letter to all physicians whose prescription wants were ordinarily attended to by the store:

DEAR DOCTOR:

Our fine prescription department with its entire contents was a total loss, with the exception of our prescription files. These, though damaged by smoke, heat, and water, are legible in most instances.

We have built a new prescription department, fully equipped and stocked with an absolutely new and fresh line of chemicals, pharmaceuticals, and biologicals. This new department is located in the Old National Bank Building.

Phones Main 54 and 47, direct lines to this store, are in working order, and we can supply any of your specifications either on prescription or for your office use.

We want to express to our physician patrons our sincere appreciation of their loyalty at this time. Through their splendid coöperation we have enjoyed a fine prescription business since the fire. New goods are arriving every day by freight, express, and mail. Please tell your patients we can give them

the same service as before.

Again thanking you for your most kind coöperation, we remain, Very sincerely yours.

MURGITTROYD'S. Several pictures, taken while the Murgittroyd store was burning, were shown on page 266 of the July BUL

LETIN.

Rainy Days and the Telephone.

A. Mortimer, of Harrogate, England, and an occasional contributor to the BULLETIN, evidently does not believe in letting rainy days mean dull business. To keep trade up to its normal point on those days he attaches a sticker, the reproduction of which is shown

TELEPHONE 832.

On rainy days our attention to and prompt delivery of Telephone Orders is a valuable service.

ALL OUR COODS ARE CUARANTEED.

A. MORTIMER, The Pharmacist, (From Allen & Hanburys, London WI LEEDS ROAD, HARROGATE.

herewith, to every package which leaves his store either in pleasant or stormy weather.

It will be noticed that on the sticker Mr. Mortimer mentions his former connection with Allen & Hanburys, one of the best known firms of pharmacists in London.

THE SODA FOUNTAIN.

FRESH FRUIT FORMULAS.

CALIFORNIA SPECIAL.

On a small platter put two No. 16 cones of vanilla ice cream. Over one pour a ladle of fresh crushed cherries, over the other a ladle of fresh pineapple. Between the cones put a ladle of whipped cream, sprinkle with nut meats and drop a cherry on top.

FRESH PEACH ICE CREAM.

This should be added to the list of frozen dainties at every fountain that handles fancy ice creams, as it is always very popular. Peaches also make a good shortcake. Sliced peaches

sprinkled with sugar and covered with cream can be sold at the fountain. A very nice service is to fill a fancy stem glass two-thirds full with sliced peach, sweetened just enough to eat and ice cold, and then fill the glass with whipped cream.

PINEAPPLE DAINTY.

Put a No. 10 mound of vanilla ice cream in a sundae cup and pour over it a ladle of fresh crushed pineapple. Put a No. 20 cone of pineapple water ice on top of the mound and top it with a red cherry.

LOGAN BERRY DELIGHT.

Peel an orange, cut a thin slice and place it in the sundae cup. On this put a No. 10 cone of vanilla ice cream and pour over it a ladle of crushed loganberries, sprinkle with chopped nut meats, and top with whipped cream and a cherry.

PORTLAND DELIGHT.

On a fancy six-inch plate place a square of nut cake about half an inch thick. On this place a No. 10 mound of vanilla ice cream and pour over it a ladle of fresh crushed loganberries and sprinkle well with chopped nut meats. Put a No. 20 cone of orange water ice on top of the mound and top with a cherry.

CHERRY ROYAL SUNDAE.

Put a No. 16 cone of vanilla ice cream in a champagne glass. Around the base of the cone put a circle of fresn cherries (pitted) and pour a little of the crushed fruit over the cone and top with whipped cream and a red cherry.

CUBA PARFAIT.

Use an 8-ounce concave glass for best results. Start by put ting a layer of pineapple cubes in the bottom of the glass, then one small disher strawberry ice cream; flatten this even with a spoon; now place a layer of sliced peaches on this; again one small disher of vanilla ice cream; now sprinkle some pecals on top and dress with a dash of whipped cream and cherry.

ANGEL PARFAIT.

Start in the same way; use first one layer of strawberry; one small disher of vanilla ice cream, flatten; one layer of crushed orange; one small disher of New York or vanilla; sprinkle ground nuts on top; dress with whipped cream and

serve.

PEACH DAISY.

Put a No. 10 mound of peach or vanilla ice cream in a champagne glass and cover with crushed peaches. Place half a fresh peach on top of the ice cream. With a teaspoon put little dabs of whipped cream at regular intervals around the edge of the dish.

PEACH SPECIAL.

Cut up a nice fresh peach into a fruit nappy and cover with sweet cream and put a No. 10 cone of peach ice cream in the center. It takes a little time to prepare a sundae in this way, but it is very nice; however, previously prepared peaches can be used.

CREAMED ORANGE.

Into a 12-ounce glass containing a sufficient quantity of shaved ice put 11⁄2 ounces of vanilla syrup, 1 or 2 tablespoonfuls of orange pulp, and 1 ounce of whipped cream. Fill the glass with carbonated water, fine stream.

RASPBERRY BON-BON.

Fill a fancy stem glass one-third full with raspberry water ice, fill the next third with vanilla ice cream or put a No. 16 cone of it in the glass; over this pour a ladle of crushed raspberries and fill the glass with whipped cream, dropping a few whole berries on top.

RASPBERRY NUT SPONGE.

On a fancy plate place a square cut of sponge cake; on this put a No. 10 cone of vanilla ice cream. Over this pour a ladle of fresh crushed raspberries, then a ladle of whipped cream and a generous sprinkling of chopped nut meats.

RASPBERRY CANTALOUPE GLACE.

This is prepared by putting a portion of raspberry water ice into a portion of cantaloupe, and it makes a fine combination. Pineapple and orange cantaloupe glace are also excellent. Some like them with a little crushed fruit added.

HAWAIIAN BLACK CAP.

Place a slice of Hawaiian pineapple in a fruit nappy and place a No. 10 cone of vanilla ice cream on it and pour over it a ladle of fresh crushed blackberries, then a little crushed pineapple. Cap the cone with whipped cream and put a big blackberry on top.

BLACKBERRY SUNDAE A LA TOURAINE.

Drop a No. 10 cone of vanilla ice cream in a fancy stem glass, apex down, and pour over it a ladle of fresh crushed blackberries, then nearly fill the glass with whipped cream. Drop fresh blackberries into the cream one at a time until the top is well covered. This is a tasteful combination and will bring 15 cents easily and costs but little more than the ordinary sundae.

MOVIE SODAS.

Soda fountain owners should not be backward in availing themselves of one of the strongest forces of modern times the motion picture. It is a poor town that does not contain at least one photoplay theatre, and in most towns they are as plentiful as soda fountains—one on every few blocks.

"The proportion of motion picture goers in this country is one to every five inhabitants," says Ernest A. Dench in the International Confectioner, "and however it may work out in your town, it is certain that many inen, women and children spend their evenings at the notion picture show. After they have seen the performance through, they are in the right mood to pay a Visit to a soda fountain. Do you make any efforts to attract their patronage? Maybe you don't, so let me suggest how you can accomplish this.

"Why not introduce a Lillian Walker sundae, an Edward Earle frappe, or Charlie Chaplin soda? The name goes a long way, but if you can make the concoction distinctive it is an added attraction. Lillian Walker, for instance, is famed far and wide for her dimples, which are not without their publicity possibilities.

"Do not adhere to any one particular player for too long a period, for each fan has his or her favorite. If you will make, say, a daily or even weekly change, you will eventually cover them all.

"Obviously the most effective advertising medium is the motion picture theatre. If the exhibitor rents out his screen to local retailers you should arrange to have a slide shown. Failing this, an advertisement in the house organ or program should produce the desired results.

"In regard to the well-known brands of photoplays, I know of one confectioner who invented the Triangle sundae. This comprised a mixture of vanilla and dark chocolate ice cream, over which was placed a confection triangle, the work of a local baker. On the top of this were three cherries and three green candied plums. This stunt was pulled off in coöperation with a local photoplay exhibitor, who was as satisfied with the extra business secured as was the confectioner.

"Triangle' is only one brand of popular photoplays with advertising possibilities. Others are Paramount, Red Feather, Blue Bird, Metro, World, Mutual, Universal, Gold Rooster, Beauty, Biograph, Kalem, Vitagraph, Edison, Essenay, Selig, Lubin and Thanhouser. "It may be argued that this is giving the film manufacturer free publicity, but it does not sell him any more prints, for the exhibitor, as a rule, contracts for all the productions released under a certain banner."

STRAY SHOTS AT SODA FOUNTAIN

CONDUCT.

BY FRANCIS FRAWLEY, BANGOR, MAINE.

At least 90 per cent of our customers are women; 75 per cent of them purchase 10-cent drinks. Most men purchase 5-cent drinks. Which is the class to pull for?

A tremendous lot of our general business is done over the fountain, i.e., customers asking for a special article by name, and paying for it when they finish their drink. Isn't it helping swell the general business total all the time?

We never feature any 5-cent drink unless it has a great demand, preferring to concentrate all our energies on ten-cent numbers, because that extra nickel is mighty good.

In a lot of drug stores the fountains run as a necessary evil; why not wake up and run the drug department as the necessary evil. There's more money in the soda fountain.

Is there any department in a drug store that turns its stock so many times a year as a soda fountain? This stock-turning stuff is the keystone of modern merchandising.

We are never satisfied that our fountain is as successful as it should be. We are only satisfied that we are doing as well as we can at present, and know that the future will show us how to do better.

Don't ever believe any one when he tells you that his is a poor soda town. There is something the matter with his fountain.

We try to be just as courteous to the stranger on circus day as to our regular customers. He may come to live in our town some day.

Too much friendship between the dispenser and some customers is detrimental to the success of the store.

The only true friendship in business is where the customer receives ample value in quality and service for the equivalent in money.

There never was a soda fountain yet that was as clean and satisfactory as it should be. Fountain work is never done.

Try to look at your fountain from the customer's standpoint. Try to see why he likes the other fellow's place better, then go the other fellow one better.

And lastly, just breathe prosperity, for it's a clean, honorable business in which you give the best you know how in order to be successful.

Place upon a split banana, on an oblong plate, two small portions of vanilla ice cream. Put candied cherries around the edge of the banana, about an inch apart, and between the nounds put a spoonful of chopped nut meats.

COCOANUT REFRESHER.

on

Place a small quantity of vanilla ice cream a fancy plate and cover with 11⁄2 ounces of coffee syrup mixed with shredded cocoanut. Dress with whipped cream, pitless whole dates, and maraschino cherries.

RAINBOW SUNDAE.

Into a fancy sundae dish, about 6 inches square, place a thin slice of angel-food cake and then a layer of brick ice cream containing three flavors vanilla, chocolate, and strawberry. Over this use "A rainbow colored pineapple cubes. very attractive dish and much more delicious than it is attractive," says the author of the formula.

NORFOLK SPECIAL.

Put a No. 10 cone of vanilla ice cream into a champagne glass. On one side of the cone pour some crushed pineapple, on the other some crushed raspberry. Over the cone put a ladle of whipped cream; sprinkle with chopped nuts and decorate with a cherry.

PRACTICAL PHARMACY

Wool-fat Substitutes.—

In nearly all the European pharmaceutical papers, especially those of Sweden, Switzerland, and Holland, says the Chemist and Druggist of London, recipes are published for substances which can be used in the place of wool-fat, which is very scarce in all the countries that were in the habit of obtaining it from Germany. The stocks in Germany itself appear to be exhausted

now.

The Pharm. Zeitung recommends as a wool-fat substitute a mixture of 3 per cent of stearinic anilide and 97 per cent of vaselin. It is also proposed to make use of Chinese wood-oil for this purpose. According to a German patent Chinese wood-oil can be converted into a solid fat by heating it to 300° C. for a short time. Three parts of this solid fat dissolved in 7 parts of ordinary liquid Chinese wood-oil by warming and then adding 3 parts of wax gives a product which is said to have exactly the same physical properties as lanolin.

Of

Professor P. van der Wielen, in dealing with the matter in the Pharmaceutisch Weekblad, confesses that there is no really good substitute for wool-fat. many combinations that have been tried, he recommends as one of the best substitutes a mixture of 20 parts of white beeswax and 80 parts of fresh linseed oil, which absorbs about 170 parts of water. Other mixtures which answer the purpose fairly well are the following: (1) Linseed oil, 20 parts; white vaselin, 20 parts; and spermaceti, 5 parts. This absorbs about 100 per cent of water. (2) Yellow beeswax, 10 parts; wool-fat, 25 parts; Chesebrough vaselin, 45 parts; water, 25 parts. (3) Yellow beeswax, 15 parts; yellow Chesebrough vaselin, 60 parts; and water, 25 parts. Another recommendation is for a substance called "Cerolanum anhydricum," consisting of yellow beeswax 7 parts, wool-fat 15 parts, and white American vaselin 78 parts. Cerolanum is a mixture of 70 parts of cerolanum anhydricum and 30 parts of water. In the Schweiz. Apoth: Zeitung a correspondent prefers a mixture of yellow beeswax 3 parts, solid paraffin 7 parts, and yellow vaselin 90 parts.

Liquid Soaps to Withstand Cold.

The majority of the liquid soaps met with on the market, either the ordinary potash soaps or those containing tar, have the great disadvantage that they become turbid when subjected to low temperatures, grow thick, and finally deposit, says the Pharmaceutical Era. Careful warming generally restores them to their proper condition, but this is not always possible or convenient before use.

The

The German Pharmacopoeia directs the use of linseed oil in preparing Liquor Cresoli Saponatus, while for Spiritus Saponatus olive oil is employed. former solution is stable in the cold, while the latter is not. If linseed oil were used for the spirit of soap, a perfect preparation would result. Rapeseed oil may be used in place of linseed. Olein, frequently made use of in preparing tar soaps, also solidifies in the cold. It may be replaced with advantage by linseed oil or oil of rapeseed. For liquid tar soaps it is better to use pure

birch tar, which is uniform in composition, in place of ordinary wood tar.

The following formula gives a tar soap which is completely soluble in water and quite stable in the cold: Birch tar 25, 35-per-cent solution of caustic potash 18, rapeseed oil 20, alcohol 25, and water 12 parts. Mix the tar with the alkali, then add the oil and saponify, and dissolve the soap mass in the alcohol.

Kerosene in Liniments.

There are few pharmacists who do not have a favorite formula for a liniment, and generally such formulas call for a large proportion of alcohol. In many of these cases, possibly the majority of them, according to the Journal of the N. A. R. D., the alcohol may profitably be entirely replaced with kerosene, not only producing a better preparation medicinally, but being much more economical as well. Kerosene seems

to act best when the liniment is clear-that is, contains no insoluble or immiscible substances.

A most excellent formula for a kerosene liniment, which may be used internally as well as externally, is as follows:

According to the Canadian Pharmaceutical Journal, cleaning oil bottles (cod-liver oil bottles, for instance) is best done by using a mixture of 250 Cc. of liquid ammonia and a little crude oleic acid (about 10 grammes). As soon as an empty oil bottle is brought back to the pharmacy, the ammonia mixture is put into it and the bottle well shaken. Then the bottle is put aside till another empty oil bottle is returned. After once more agitating, the mixture is poured into the new bottle, in which it is kept in the same way till the next bottle arrives. The saponifying power increases as more oil is taken up. In case it becomes too viscous, more ammonia is added. Bottles that have been treated in this way need only to be rinsed with warm water and soap in order to be suitable for holding external preparations.

A Library Paste which Does Not Dry.

Druggists who sell library paste in jars, or who use

it for their own purposes, are often bothered because the paste dries out before the contents of the jar is completely used.

To prevent this drying out, Loren T. Ward, in Popular Mechanics, recommends the following procedure:

Break off a piece of glass tubing just long enough to reach to the bottom of the jar. In one end of this tubing place a wad of cotton and push the end containing the cotton down through the paste. In the open end pour a little water, which will gradually seep through, moistening the paste. The paste will be moist but not watery.