The Era Formulary: 5000 Formulas for Druggists (Google eBook)

Front Cover
Pharmaceutical Era
D. O. Haynes, 1893 - Formulas, recipes, etc - 462 pages
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Page 431 - Dissolve the milk sugar in the water, add to the milk, rub the yeast and brown sugar down in a mortar with a little of the mixture, then strain into the other portion. Strong bottles are very essential, champagne bottles being frequently used, and the corks should fit...
Page 294 - Have ready a little new milk in one saucer, and a piece of brown soap in another, and a clean cloth or towel folded three or four times. On the cloth spread out the glove smooth and neat. Take a piece of flannel, dip it in the milk, then rub off a good quantity of soap to...
Page 431 - Fill a quart champagne bottle up to the neck with pure milk; add two tablespoonfuls of white sugar, after dissolving the same in a little water over a hot fire; add also a quarter of a two-cent cake of compressed yeast. Then tie the cork on the bottle securely, and shake the mixture well; place it in a room of the temperature of 50 to 95 Fahrenheit for six hours, and finally in the ice-box over night.
Page 379 - The leather which le to be varnished should first be cleaned with a warm solution of green soap in water, or with a mixture of 3 parts of alcohol and 1 part of water of ammonia, then allowed to dry completely before applying the varnish with a soft brush. it is finally rubbed over 'with a dry brush.
Page 338 - Equal quantities of gutta percha and shellac are melted together and well stirred. This is best done in an iron capsule placed on a sandbath and heated over a gas furnace or on the top of a stove.
Page 178 - The scalp should be lathered well with a strong tar soap for ten minutes. 2. This lather is to be removed with lukewarm water, followed by colder water in abundance; then the scalp is to be dried. 3. A solution of bichloride of mercury...
Page 379 - ... stone or tin bottle, bung down securely, and keep rolling it backwards and forwards pretty smartly on a counter or any other solid place for at least four hours ; when, if the gum is all dissolved, the varnish may be decanted, strained through muslin into another bottle, and allowed to settle. It should be kept for six or nine months before use, as it thereby gets both tougher and clearer.
Page 348 - These are all placed in a wide-mouthed bottle, which is corked carefully to exclude dust, and placed in a warm situation. It takes several days to effect a perfect solution, the mixture being stirred up occasionally. When all is dissolved strain through linen, and set aside the liquid about a week longer to get rid of air bubbles and to allow any small particles that may have passed through the strainer to settle to the bottom ; or it can be filtered through absorbent cotton by using a funnel for...
Page 431 - ... not to drink it at all if there is any curdle or thickening part resembling cheese, as this indicates that the fermentation has been prolonged beyond the proper time.
Page 337 - I part, and dissolving in this sufficient gutta-percha to form a paste. The manner of using this cement is to remove any grease that may be present in the leather by placing on the leather a piece of rag and then rubbing it over with a hot iron. The rag thus absorbs the grease, and the two pieces are then roughened and the cement lightly spread on. The two pieces are then joined, and subjected till dry to a slight pressure.

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