Part 14

DOSE.--Horses and cattle, 2 to 4 oz.; sheep and swine, 1 to 2 oz.; dogs, 1 to 4 dr., diluted three to four times its bulk in water.

SPIRITS VINI GALLICI--BRANDY

DERIVATION.--An alcoholic liquid obtained by the distillation of the fermented unmodified juice of fresh grapes, and at least four years old.

PROPERTIES.--A pale amber-colored liquid, having a distinctive odor and taste and a slightly acid reaction. Its specific gravity should not be more than 0.941, nor less than 0.925 at 15.6° C. (60° F.), corresponding, approximately, to an alcoholic strength of 39 to 47 per cent, by weight, or 46 to 55 per cent, by volume, of absolute alcohol.

DOSE.--Same as that for whisky.

SPIRITUS JUNIPERI COMPOSITUS--COMPOUND SPIRIT OF JUNIPER

DERIVATION.--Oil of juniper, 8; oil of caraway, 1; oil of fennel, 1; alcohol, 1,400; water to make 2,000.

Compound spirit of juniper is similar to gin in its therapeutic action. Contains about 15 per cent more alcohol. Gin is made by distillation of fermented malt and juniper berries. Gin differs from the other alcoholic preparations therapeutically in being more diuretic.

DOSE.--Same as that for whisky.

RUM (not official)

Rum is made from a fermented solution of molasses by distillation. It contains, by weight, from 40 to 50 per cent of absolute alcohol. Rum does not differ physiologically from alcohol. There is no authoritative Latin name for rum.

DOSE.--Same as that for whisky.

VINUM ALBUM--WHITE WINE

DERIVATION.--An alcoholic liquid made by fermenting the juice of fresh grapes, the fruit of Vitis vinifera, free from seeds, stems and skins.

PROPERTIES.--A pale amber or straw-colored liquid, having a pleasant odor, free from yeastiness and a fruity, agreeable, slightly spirituous taste, without excessive sweetness or acidity. The Pharmacopoeia (1890) directs that the wine should contain from 7 to 12 per cent, by weight, of absolute alcohol. California Hock and Reisling, Ohio Catawba, Sherry, Muscatel, Madeira or the stronger wines of the Rhine, Mediterranean and Hungary come within the pharmacopoeial limits. Wines containing more than 14 per cent of alcohol are usually fortified, i. e., have alcohol or brandy added to them, and much imported Sherry and Madeira contain 15 to 20 per cent, by weight, of absolute alcohol.

DOSE.--Same as that for whisky.

VINUM RUBRUM--RED WINE

DERIVATION.--An alcoholic liquid made by fermenting the juice of fresh colored grapes, the fruit of Vitis vinifera, in presence of their skins.

PROPERTIES.--A deep red liquid, having a pleasant odor, free from yeastiness, and a fruity moderately astringent, pleasant and slightly acidulous taste, without excessive sweetness or acidity. Should contain not less than 7 nor more than 12 per cent, by weight, of alcohol. Native Claret, Burgundy, Bordeaux and Hungarian wines may be included within the pharmacopoeial limits of vinum rubrum. Port (vinum portense) is fortified with brandy during fermentation, and contains 15 to 25 per cent, by weight, of absolute alcohol. Port is astringent from tannic acid in the grapes, skin and stalks, or the astringency may be due to logwood. Red wines are said to be rough, contain tannic acid and therefore are astringents. Dry wines are those which contain little sugar. The wines develop ethers with age and these improve their flavor and action.

Champagne contains about 10 per cent of absolute alcohol and carbonic acid gas, which acts as a local sedative upon the stomach. Ale, stout and beers contain from 4 to 8 per cent of alcohol, together with bitters and malt extracts.

Cider contains 5 to 9 per cent of absolute alcohol. Imported sherry (B. P.) contains 15 to 20 per cent of absolute alcohol.

Alcohol is the solvent most commonly employed in pharmacy, dissolving alkaloids, resins, volatile oils, balsams, oleo-resins, tannin, sugar, some fats and fixed oils.

DOSE.--Horses and cattle, 3 to 6 oz.; sheep and pigs, 1 to 3 oz.; dogs, 2 dr. to 1 oz.

ACTIONS.--Alcohol is a cerebral excitant and finally becomes a depressant and a narcotic poison.

It is anesthetic, antiseptic, antiparasitic, rubefacient (if confined), mild astringent, coagulate albumen; a local refrigerant by virtue of its rapid evaporation, unless confined by bandage, oiled silk, etc., when it is absorbed by the tissues and causes a sensation of warmth.

In medical doses it is a powerful general stimulant; it is very diffusible, and is partly oxidized by the organism, and partly excreted; thus alcohol acts as a food.

Small doses relax the blood vessels, stimulate the gastric glands, promote appetite and digestion; lessen the elimination of waste products, by preventing rapid tissue waste; causes a feeling of warmth, and temporarily, though slightly, raises the body temperature. It stimulates the heart and increases the functional activity of all organs, especially the kidneys and skin.

Large or too long continued doses derange the appetite and digestion, congest or inflame the stomach and liver. Eight ounces of alcohol killed a horse. Alcohol is poisonous and should be used with caution.