Pharmacologia, or, The history of medicinal substances : with a view to establish the art of prescribing and of composing extemporaneous formulæ upon fixed and scientific principles ; illustrated by formulæ, in which the intention of each element is designated by key letters / by John Ayrton Paris.

  • Paris, John Ayrton, 1785-1856.
Date:
1820
Catalogue details

Licence: Public Domain Mark

Credit: Pharmacologia, or, The history of medicinal substances : with a view to establish the art of prescribing and of composing extemporaneous formulæ upon fixed and scientific principles ; illustrated by formulæ, in which the intention of each element is designated by key letters / by John Ayrton Paris. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    b2S SPl exhibition; indeed, where its use is indicated, it la more generally given in the form of wine, malt liquor?, or ardent spirits, which must be regarded only as diluted alcohol, although each has a pecu- liarity of operation, owing to the modifying influence of the other elements of the liquid ; thus Brand//* is said to be simply cordial and stomachic;+ Rum, heat- ing and sudorific ; Gin aud Whiske?/, diuretic; and Arrack,1(. styptic, heating, and narcotic; it seems also probable that a modified effect is produced by the addition of various other substances, such as sugar and acids, which latter bodies, besides their anti- narcotic powers, appear to act by favouring a more perfect combination and mutual penetration of the particles of spirit and water. The effects also which arc produced by the habitual use of fermented liquors, differ essentially according to the kind that is drank; thus Ale and Porter, in consequence of the nutritive matter, and perhaps the invigorating bitter with which they are charged, and the comparatively small proportion of alcohol which they contain, dispose to a plethora, which is not unfrequently terminated by * I apprehend tliat the peculiar flavour of Cogniac depends upon the presence of an xthereal spirit, formed by the action of Tartaric or perhaps Acetic acid upon Alcohol; it is on this account that Nitric iEtlier when added to Malt spirits, gives them the flavour of French Brandy. The same flavour is also successfully obtained by distilling British spirits over wine lees, or by distilling a spirit obtained from Kaisin Wine, which has become accescent. In new brandy there also appears to be an uncombined acid, giving to it a peculiar taste and quality, which are lost by a|je. Thifr explains the reason why the addition of five or six drops of liquor am- monia, to each bottle o{ nezv brandy, will impart to it the qualities of that of the oldest date. f Taylor's Red Bottle, commonly called the If'Mt-worth Doctors. British Brandy coloured with Cochineal, and flavoured with oil of Origanum. \ Mock Arrack. The author of ' Afuius Redi-vivui^ directs for the purpose of making a mock Arrack, that two scruples of Benzoic acid be added to every quart of Rum. By a receipt of this kind the cele- brated Punch of Vauxhall is prepared.