Lloyd - Elixir & Flavoring Extracts Formulae - Soil and Health Library

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Syrup and water, of each, ........24 troyounces Purified talcum,..........................1 troyounce. Mix the aromatic spirits with the syrup, then add the water and the purified talcum. Shake well together and agitate occasionally for several days. Finally filter the mixture. This elixir is of the same strength as that recommended by the National Formulary. 29. ELIXIR OF IODIDE OF ARSENIC AND MERCURY. Solution of iodide of arsenic and mercury (Donovan’s solution),.. .256 minims. Simple elixir,..............................a sufficient quantity. Mix the solution of iodide of arsenic and mercury with enough simple elixir to produce sixteen fluidounces. Each fluidrachm of the finished elixir contains two minims of solution of iodide of arsenic and mercury. Dose, one fluidrachm (teaspoonful), increased carefully to two or three fluidrachms, if necessary. 30. ELIXIR OF BEEF. Extract of beef,................................. 256 grains. Simple elixir,..............................15 fluidounces. Distilled water,...........................j fluidounces. Triturate the extract of beef with the water, then gradually add the simple elixir, and filter. Each fluidrachm (teaspoonful) of the finished elixir contains two grains of extract of beef. This formula was based on one given in the Druggists’ Circular, l878. 31. ELIXIR OF BEEF AND CITRATE OF IRON. (ELIXIR OF BEEF AND IRON.) Elixir of beef,...............................16 fluidounces. Water,.......................................... j fluidounces. Citrate of iron and ammonium,....128 grains.
Dissolve the citrate of iron in the water, add the elixir of beef, and filter if necessary. Each fluidrachm (teaspoonful) of the finished elixir contains two grains of extract of beef and one grain of citrate of iron. This preparation is far from permanent. It deposits a precipitate by age, which evidently results from the reaction between the chloride of sodium, present in large amount in the beef extract, and the citrate of iron. The substitution; of chloride of iron for the citrate might prove advantageous. but the demand is for an elixir of beef with citrate of iron. 32. ELIXIR OF BEEF, IRON, AND CINCHONA. Elixir of beef with citrate of iron,......8 fluidounces. Elixir of cinchona (alkaloidal),..........8 fluidounces. Mix them together. Each fluidrachm (teaspoonful) of the finished elixir contains one grain of extract of beef and represents two grains of officinal calisaya bark. 33. ELIXIR OF BLACK HAW. (ELIXIR OF VIBURNUM PRUNIFOLIUM.) Fluid extract of viburnum prunifolium,................................................2 fluidounces. Compound tincture of cardamom, .....l fluidounces. Simple elixir,.......................................13 fluidounces. Mix the liquids, allow them to stand a few days, and filter. Each fluidrachm represents about seven and one-half grains of black haw.
Page 2 and 3: John Uri Lloyd (c.1862) As an appre
Page 4 and 5: PREFACE. WERE pharmacists united in
Page 6 and 7: labor has not been lost. We cordial
Page 8: , "the making of the kimiya," and ,
Page 11 and 12: elixir vitæ.” Culi asserted that
Page 13 and 14: myrrh would prove a vivifying and p
Page 15 and 16: persons weakened by fever and ague,
Page 17 and 18: “Resolved, That a committee of fi
Page 19 and 20: title “National Formulary " (1888
Page 21 and 22: elixir, and we have not hesitated t
Page 23 and 24: This proved to be impracticable, an
Page 25 and 26: 3. ELIXIR ALOES. (COMPOUND TINCTURE
Page 27 and 28: murky, a little ammonia water will
Page 29 and 30: 9. ELIXIR OF VALERIANATE OF AMMONIU
Page 31 and 32: 13. ELIXIR OF VALERIANATE OF AMMONI
Page 33 and 34: Triturate the strychnine in a morta
Page 35 and 36: 22. ELIXIR OF VALERIANATE OF AMMONI
Page 37: thoroughly each day; then filter. (
Page 41 and 42: ounces of simple elixir, adding cau
Page 43 and 44: 38. ELIXIR OF CITRATE OF AMMONIUM A
Page 45 and 46: Ginger,............................
Page 47 and 48: Each fluidrachm (teaspoonful) of th
Page 49 and 50: 52. COMPOUND CATHARTIC ELIXIR. Simp
Page 51 and 52: 57. ELIXIR OF CIMICIFUGA. (ELIXIR O
Page 53 and 54: 62. ELIXIR OF COLUMBO. Fluid extrac
Page 55 and 56: should be dispensed cautiously. Thi
Page 57 and 58: quinine, as well as alkaloid cincho
Page 59 and 60: 71. ELIXIR OF CINCHONA. The Nationa
Page 61 and 62: Each fluidrachm (teaspoonful) of th
Page 63 and 64: Mix them together. Each fluidrachm
Page 65 and 66: give a solution of a salt of protox
Page 67 and 68: 84. ELIXIR Of CALISAYA BARK WITH PY
Page 69 and 70: 88. ELIXIR OF CINCHONA AND HYPOPHOS
Page 71 and 72: Powder the cinchonidine, and tritur
Page 73 and 74: Mix the sulphate of quinine with fo
Page 75 and 76: 104. ELIXIR OF PHOSPHATES OF QUININ
Page 77 and 78: acid sufficient to render the liqui
Page 79 and 80: Fluid extract of cinnamon,.........
Page 81 and 82: 117. ELIXIR DEWBERRY COMPOUND. (ELI
Page 83 and 84: Infuse these in eight pints of boil
Page 85 and 86: 125. ELIXIR OF GLYCYRRHIZIN (AROMAT
Page 87 and 88: “Digest the gum guaiacum and bals
Page 89 and 90:
It forms a clear liquid of a brown
Page 91 and 92:
The hypophosphites and the citric a
Page 93 and 94:
Dissolve the citrates in the distil
Page 95 and 96:
fluidounces. Each fluidrachm (teasp
Page 97 and 98:
from chloride of calcium. Dissolve
Page 99 and 100:
Mix them together. Each fluidrachm
Page 101 and 102:
simple elixir to bring the whole to
Page 103 and 104:
160. ELIXIR OF PYROPHOSPHATE OF IRO
Page 105 and 106:
Triturate the strychnine in a morta
Page 107 and 108:
168. ELIXIR OF PYROPHOSPHATE OF IRO
Page 109 and 110:
filter. Lastly, mix the filtrate wi
Page 111 and 112:
176. LEROY’S PURGATIVE ELIXIR. Sc
Page 113 and 114:
of a sufficient amount of lactic ac
Page 115 and 116:
185. ELIXIR OF CITRATE OF LITHIUM C
Page 117 and 118:
191. ELIXIR OF MALTO-PEPSIN. Malto-
Page 119 and 120:
Mix the fluid extracts and triturat
Page 121 and 122:
199. ELIXIR OF ORANGE. *Oil of oran
Page 123 and 124:
ELIXIRS CONTAINING PEPSIN. It has b
Page 125 and 126:
Mix them together, and neutralize v
Page 127 and 128:
212. ELIXIR OF PHOSPHORUS The Natio
Page 129 and 130:
217. ELIXIR OF PEPTONE. Peptone,...
Page 131 and 132:
Mix the solution of arsenite of pot
Page 133 and 134:
229. RADCLIFF’S PURGING ELIXIR. J
Page 135 and 136:
In former editions of our publicati
Page 137 and 138:
Mix them together. Each fluidrachm
Page 139 and 140:
Sugar,.............................
Page 141 and 142:
248. ELIXIR OF ARSENITE OF SODIUM.
Page 143 and 144:
254. ST. HUBERT’S HUNTERS’ ELIX
Page 145 and 146:
Each fluidrachm (teaspoonful) of th
Page 147 and 148:
Triturate the fluid extract of vale
Page 149 and 150:
268. ELIXIR OF WAHOO. Fluid extract
Page 151 and 152:
PART SECOND. FLAVORING EXTRACTS, ES
Page 153 and 154:
SODA-WATER APPLIANCES. At a moderat
Page 155 and 156:
FRUIT ESSENCES. We have included am
Page 157 and 158:
S-4. FLAVORING EXTRACT OF BLACK PEP
Page 159 and 160:
Dissolve the oil in eight ounces of
Page 161 and 162:
S-13. FLAVORING EXTRACT OF LEMON, G
Page 163 and 164:
S-20. FLAVORING EXTRACT OF NUTMEG.
Page 165 and 166:
S-24. FLAVORING EXTRACT OF ORANGE (
Page 167 and 168:
FLAVORING EXTRACTS OF ROSE. This pr
Page 169 and 170:
FLAVORING EXTRACTS OF VANILLA. Vani
Page 171 and 172:
of formula No. 33, and that, if des
Page 173 and 174:
S-40. CHOCOLATE SYRUP. Flavoring ex
Page 175 and 176:
Dissolve the powdered citric acid i
Page 177 and 178:
usiness and retain it. In like mann
Page 179 and 180:
S-60. CHERRY (FRUIT) SYRUP. Heat ri
Page 181 and 182:
COLORS. Throughout this work variou
Page 183:
The first and second of these have
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Lloyd - Elixir & Flavoring Extracts Formulae - Soil and Health Library

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