2. TABELLAE ACETYLAMIDOSALOLI DULCES.
0.06 Gm. (gr. 1).
Acetylamidosalol6.00 Gm.Green fat sugar24.00 Gm.
Mix by thorough trituration in a mortar, and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Acetylamidosalol6.00Gm.Spirit of gaultheria1.00Cc.Malachite green solution, 1:10001.00Cc.Fat starch6.00Gm.Sugar, powdered18.00Gm.
Mix the acetylamidosalol and the sugar with the coloring and the flavor by thorough trituration; add the fat starch by gentle trituration; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.3 Gm. tablets.
3. TABELLAE ACIDI ACETYLSALICYLICI DULCES.
0.015 Gm. (gr. 1/4.)
Acetylsalicylic acid1.50Gm.Alcoholic solution of saccharin, 3%1.50Cc.Liquid petrolatum0.50Cc.Yellow fat sugar28.00Gm.
Mix the acetylsalicylic acid with the alcoholic solution of saccharin (in a hot mortar if in a hurry), and permit the alcohol to evaporate. Add the liquid petrolatum and triturate. Finally mix with the yellow fat sugar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
4. TABELLAE ACONITINI DULCES.
0.00003 Gm. (gr. 1/2000).
Caution:—Order only a small number at one time.
Aconitine, crystallized0.003Gm.Red fat sugar30.00Gm.
Mix the aconitine with the red fat sugar by very thorough trituration in a mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Aconitine, crystallized0.003Gm.Carmine0.75Gm.Spirit of cinnamon, 10%0.30Cc.Fat starch6.00Gm.Sugar, powdered23.25Gm.
Triturate the aconitine with the sugar, added in portions, until well mixed. Add the spirit of cinnamon and the carmine and triturate again until the red color is perfectly uniform. Then add the fat starch, triturating gently and for a short time only. Compress in tablet machine, using 3/8-inch die and punches, and make one hundred 0.30 Gm. tablets.
5. TABELLAE ADALINI DULCES.
0.03 Gm. (gr. 1/2).
Caution:—Only a moderate number should be ordered at one time.
Adalin3.00 Gm.Alcoholic solution of saccharin, 3%4.00 Gm.White sugar fat27.00 Gm.
Mix the alcoholic solution of saccharin with the adalin (in a hot mortar if in a hurry), and permit the alcohol to evaporate. Then mix thoroughly with the white fat sugar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Adalin3.00Gm.Saccharin0.12Gm.Spirit of peppermint0.50Cc.Fat starch6.00Gm.Sugar, powder21.00Gm.
Mix the saccharin with the spirit of peppermint, then add the adalin, and triturate. Then incorporate the sugar by thorough trituration. Finally add the fat starch and triturate gently. Compress in tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
6. TABELLAE ANAESTHESINI DULCES.
0.015 Gm. (gr. 1/4).
Not more than a small number of these tablets should be ordered at one time.
Anaesthesine1.50 Gm.Pink fat sugar28.50 Gm.
Mix the anaesthesine with the pink fat sugar and compress in tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Anaesthesine1.50Gm.Spirit of rose, 1%0.60Cc.Carmine0.20Gm.Fat starch6.00Gm.Sugar, powdered22.50Gm.
Triturate the anaesthesine with the sugar and the spirit of rose, add the carmine, and triturate until thoroughly mixed. Finally, add the fat starch with gentle trituration and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
7. TABELLAE ANTIMONII ET POTASSII TARTRATIS DULCES.
0.0006 Gm. (gr. 1/100).
Caution:—Only a moderate number of these tablets should be ordered at one time, 0.030 Gm. having produced death in children. It would take fifty of these tablets, however, to yield such dose. Larger dose might be administered in this form.
Antimony and potassium tartrate0.06 Gm.Red fat sugar18.00 Gm.
Mix by thorough trituration in a mortar and compress in tablet machine, using 5/16-inch die and punches, to make one hundred 0.18 Gm. tablets.
Antimony and potassium tartrate0.06Gm.Carmine0.50Gm.Spirit of cinnamon, 10%0.20Cc.Fat starch3.60Gm.Sugar, powdered14.40Gm.
Having thoroughly triturated the antimony and potassium tartrate with the sugar, add the coloring and the flavoring; and triturate again until the color is perfectly uniform. Then add the fat starch, triturating gently and for a short time only. Compress in a tablet machine using 5/16-inch die and punches, to make one hundred 0.18 Gm. tablets.
8. TABELLAE ANTIPYRINAE DULCES.
0.015 Gm. (gr. 1/4).
Caution:—Only a moderate number should be ordered at one time.
Antipyrine1.50Gm.Alcoholic solution of saccharin, 3%3.00Cc.Liquid petrolatum0.50Cc.Vanilla cacao sugar28.00Gm.
Mix the antipyrine with the alcoholic solution of saccharin (in a hot mortar if in a hurry) and permit the alcohol to evaporate. Add the liquid petrolatum and triturate. Then incorporate the vanilla cacao sugar; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Antipyrine1.50Gm.Saccharin0.09Gm.Tincture of vanilla1.50Cc.Liquid petrolatum0.50Cc.Cacao powder3.00Gm.Sugar, powdered25.00Gm.
Mix the tincture of vanilla with the saccharin, add the antipyrine and permit the alcohol to evaporate. Add the liquid petrolatum and triturate. Then incorporate the cacao powder and the sugar by thorough trituration; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
9. TABELLAE APOMORPHINAE DULCES.
0.0006 Gm. (gr. 1/100).
Caution:—Only a small number should be ordered at one time; two milligrams of apomorphine having produced alarming collapse in a child.
Apomorphine hydrochloride0.06 Gm.Vanilla cacao sugar30.00 Gm.
Mix the ingredients by thorough trituration in a mortar; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Apomorphine hydrochloride0.06Gm.Tincture of vanilla1.50Cc.Cacao powder3.00Gm.Sugar, powdered27.00Gm.
Directions, same as above.
10. TABELLAE ARISTOCHINAE DULCES.
0.06 Gm. (gr. 1).
Aristochin6.00Gm.Alcoholic solution of saccharin, 3%3.00Cc.Sodium bicarbonate1.00Gm.Vanilla cacao sugar23.00Gm.
Mix the aristochin with the alcoholic solution of saccharin (in a hot mortar if in a hurry) and permit the alcohol to evaporate. Then add the vanilla cacao sugar, and finally the sodium bicarbonate by thorough trituration in a mortar. Compress in a tablet machine, using 3/8-inch die and punches to make one hundred 0.30 Gm. tablets.
Note:—If any difficulty be experienced in compressing this powder into tablets, the addition of a little shaved paraffin will probably overcome the trouble.
Aristochin6.00Gm.Saccharin0.09Gm.Sodium bicarbonate1.00Gm.Tincture of vanilla1.50Cc.Cacao powder3.00Gm.Sugar, powdered20.00Gm.
Mix the saccharin with the tincture of vanilla, add the aristochin and mix by trituration. Incorporate the cacao powder, the sugar, and finally the sodium bicarbonate. Mix by thorough trituration in a mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Note:—See above note.
11. TABELLAE ARSENI TRIOXIDI DULCES.
0.0006 Gm. (gr. 1/100).
Caution:—Owing to the toxicity of arsenic trioxide not more than a small number should be ordered at one time.
Larger doses could be administered in this form.
Arsenic trioxide0.06 Gm.Red fat sugar18.00 Gm.
Mix the arsenic trioxide with the red fat sugar by thorough trituration in a mortar and compress in a tablet machine, using 5/16-inch die and punches, to make one hundred 0.18 Gm. tablets.
Arsenic trioxide0.06Gm.Carmine0.50Gm.Spirit of cinnamon, 10%0.20Cc.Fat starch3.60Gm.Sugar, powdered14.40Gm.
Having triturated the arsenic trioxide with the sugar, add the carmine and the spirit of cinnamon, and triturate again until the color is perfectly uniform. Then add the fat starch, triturating gently and for a short time only. Compress in a tablet machine, using 5/16-inch die and punches, to make one hundred 0.18 Gm. tablets.
12. TABELLAE ATROPINAE DULCES.
0.0003 Gm. (gr. 1/200).
Caution:—Only a small number should be ordered at one time.
Atropine sulphate0.03 Gm.Vanilla cacao sugar30.00 Gm.
Mix the atropine sulphate with the vanilla cacao sugar by thorough trituration in a mortar; then compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Atropine sulphate0.03Gm.Tincture of vanilla1.50Cc.Cacao powder3.00Gm.Sugar, powdered27.00Gm.
Triturate the atropine sulphate with the sugar until thoroughly mixed; then add the cacao powder and the tincture of vanilla, and triturate again until the color is perfectly uniform. Compress in tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
13. TABELLAE BISMUTHI SUBCARBONATIS DULCES.
0.20 Gm. (gr. 3).
Bismuth subcarbonate20.00 Gm.Fat starch2.00 Gm.Pink fat sugar18.00 Gm.
Mix by thorough trituration in a mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.40 Gm. tablets.
Bismuth subcarbonate20.00Gm.Carmine0.20Gm.Spirit of rose, 1%0.40Cc.Fat starch6.00Gm.Sugar, powdered14.00Gm.
Thoroughly mix the bismuth subcarbonate with the sugar, the carmine, and the spirit of rose by trituration in a mortar; add the fat starch by gentle trituration; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.40 Gm. tablets.
14. TABELLAE BISMUTHI SUBNITRATIS DULCES.
0.20 Gm. (gr. 3).
Bismuth subnitrate20.00 Gm.Fat starch2.00 Gm.Pink fat sugar18.00 Gm.
Mix by thorough trituration in a mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.40 Gm. tablets.
Bismuth subnitrate20.00Gm.Carmine0.20Gm.Spirit of rose, 1%0.40Cc.Fat starch6.00Gm.Sugar, powdered14.00Gm.
Thoroughly mix the bismuth subnitrate with the sugar, the carmine, and the spirit of rose by trituration in a mortar; add the fat starch by gentle trituration; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.40 Gm. tablets.
15. TABELLAE CAFFEINAE DULCES.
0.006 Gm. (gr. 1/10).
Caffeine (alkaloid)0.60Gm.Alcoholic solution of saccharin, 3%4.00Cc.Vanilla cacao sugar29.30Gm.
Mix the alcoholic solution of saccharin with the caffeine (in a hot mortar if in a hurry) and permit the alcohol to evaporate. Then mix with the vanilla cacao sugar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Caffeine (alkaloid)0.60Gm.Saccharin0.12Gm.Tincture of vanilla1.50Cc.Cacao powder3.00Gm.Sugar, powdered26.30Gm.
Mix the saccharin with the tincture of vanilla, then add the caffeine and finally the other ingredients, and triturate until they are thoroughly mixed. Compress in tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
16. TABELLAE CARBONIS LIGNI DULCES.
0.18 Gm. (gr. 3).
Charcoal, finely powdered18.00Gm.Alcoholic solution of saccharin, 3%3.00Cc.Alcohol15.00Cc.Extract of glycyrrhiza, powdered3.00Gm.Spirit of anise, 10%1.00Cc.Spirit of coriander, 10%0.50Cc.Cacao butter, in thin shavings1.50Gm.Sugar, powdered7.50Gm.
Mix all the ingredients except the cacao butter by thorough trituration (in a warm mortar if in a hurry), permit the alcohol to evaporatecompletely; then incorporate the cacao butter by gentle trituration for a short time only. Compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
17. TABELLAE CERII OXALATIS DULCES.
0.12 Gm. (gr. 2).
Cerium oxalate12.00 Gm.Fat starch2.00 Gm.White fat sugar16.00 Gm.
Mix by thorough trituration in a mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Cerium oxalate12.00Gm.Spirit of peppermint0.04Cc.Fat starch5.00Gm.Sugar, powdered13.00Gm.
Mix the cerium oxalate, the powdered sugar, and the spirit of peppermint by thorough trituration in a mortar; add the fat starch by gentle trituration for a short time only; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
18. TABELLAE COCAINAE DULCES.
0.001 Gm. (gr. 1/60).
Caution:—Only a small number of these tablets should be ordered at one time, as centigram doses have produced lethal results in children.
Cocaine hydrochloride0.10 Gm.Vanilla cacao sugar30.00 Gm.
Mix by thorough trituration in a mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Cocaine hydrochloride0.10Gm.Tincture of vanilla1.50Cc.Cacao powder3.00Gm.Sugar, powdered27.00Gm.
Mix the cocaine hydrochloride and sugar by trituration in a mortar; then add the cacao and the tincture of vanilla, and triturate again until the color is perfectly uniform; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
19. TABELLAE CRETAE DULCES.
0.12 Gm. (gr. 2).
Each tablet represents approximately one half teaspoonful of the official chalk mixture.
Prepared chalk12.00 Gm.Fat starch3.00 Gm.Red fat sugar10.00 Gm.
Mix by thorough trituration in mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.25 Gm. tablets.
Prepared chalk12.00Gm.Carmine0.20Gm.Spirit of cinnamon, 10%0.15Cc.Fat starch5.00Gm.Sugar, powdered8.00Gm.
Mix the chalk, the flavoring, and the coloring with the sugar by thorough trituration in a mortar, until the pink color is perfectly uniform; then add the fat starch by gentle trituration for a short time only; and compress in a tablet machine, using a 3/8-inch die and punches, to make one hundred 0.25 Gm. tablets.
20. TABELLAE DIGITALIS DULCES.
0.008 Gm. (gr. 1/8).
Caution:—Owing to the toxicity of the digitalis, it is best not to order more than a limited number of these tablets at one time.
Digitalis powder0.80Gm.Alcoholic solution of saccharin, 3%3.00Cc.Liquid petrolatum0.30Cc.Cinnamon cacao sugar29.00Gm.
Mix the powdered digitalis with the alcoholic solution of saccharin (in a warm mortar if in a hurry) and permit the alcohol to evaporate. Then add the liquid petrolatum and triturate. Finally incorporate the cacao sugar by thorough trituration in a mortar. Compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Digitalis powder0.80Gm.Alcoholic solution of saccharin3.00Cc.Liquid petrolatum0.30Cc.Spirit of cinnamon, 10%0.15Cc.Cacao powder3.00Gm.Sugar, powdered26.00Gm.
Prepare the digitalis, as above described. Mix it with the cacao, the sugar, and the spirit of cinnamon by thorough trituration in a mortar; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
21. TABELLAE ELATERINI DULCES.
0.0006 Gm. (gr. 1/100).
Caution:—Only a small number of these tablets should be ordered at one time.
Elaterin trituration, 10%0.60 Gm.Red fat sugar18.00 Gm.
Thoroughly triturate the elaterin with the red fat sugar, added in portions, and make one hundred 0.18 Gm. tablets by compressing in a tablet machine, using 5/16-inch die and punches.
Elaterin trituration, 10%0.60Gm.Carmine0.50Gm.Spirit of cinnamon, 10%0.20Cc.Fat starch3.60Gm.Sugar, powdered13.30Gm.
Having thoroughly mixed the elaterin trituration with sugar, add the carmine and the spirit of cinnamon, and triturate again until the color is uniform. Then add the fat starch by gentle trituration; and compress in a tablet machine, using 5/16-inch die and punches, to make one hundred 0.18 Gm. tablets.
22. TABELLAE EMETINAE DULCES.
0.0012 Gm. (gr. 1/50).
Caution:—Only a moderate number should be ordered at one time.
Emetine0.12Gm.Sodium bicarbonate2.00Gm.Vanilla cacao sugar28.00Gm.
Mix the ingredients by thorough trituration in a mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Note:—If the powder does not work well in the machine, a little shaved paraffin added by gentle trituration will overcome the trouble.
Emetine0.12Gm.Sodium bicarbonate2.00Gm.Tincture of vanilla1.50Cc.Cacao powder3.00Gm.Sugar, powdered25.00Gm.
Thoroughly triturate the emetine with the sugar and sodium bicarbonate; then add the cacao powder and the tincture of vanilla, and triturate again until the color is perfectly uniform; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Note:—See note under above formula.
23. TABELLAE FERMENTI ACIDI LACTICI DULCES.
0.06 Gm. (gr. 1).
Lactic acid ferment6.00 Gm.Yellow fat sugar24.00 Gm.
Triturate gently in a mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Lactic acid ferment6.00Gm.Spirit of lemon, 10%1.25Cc.Tincture of curcuma2.50Cc.Fat starch6.00Gm.Sugar, powdered18.00Gm.
Mix the sugar with the tincture of curcuma and the spirit of lemon and permit the alcohol to evaporate. Then thoroughly incorporate the lactic acid ferment by gentle trituration in a mortar. Finally add the fat starch by gentle trituration for a short time only; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
24. TABELLAE FERRI CARBONATIS DULCES.
0.02 Gm. (gr. 1/3).
Saccharated ferrous carbonate13.50 Gm.Cinnamon cacao sugar16.50 Gm.
Mix by thorough trituration in a mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Saccharated ferrous carbonate13.50Gm.Spirit of cinnamon, 10%0.10Cc.Cacao powder1.50Gm.Sugar, powdered15.00Gm.
Mix by thorough trituration; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
25. TABELLAE FERRI ET ARSENI DULCES.
Caution:—Only a moderate number of these tablets should be ordered at one time.
Arsenic trioxide0.06 Gm.Saccharated ferrous carbonate13.50 Gm.Cinnamon cacao sugar16.50 Gm.
Mix by thorough trituration in a mortar and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.
Arsenic trioxide0.06Gm.Saccharated ferrous carbonate13.50Gm.Spirit of cinnamon, 10%0.10Cc.Cacao powder1.50Gm.Sugar, powdered15.00Gm.
Triturate the arsenic trioxide with the sugar, added in portions, until thoroughly mixed. Then add the other ingredients; triturate again until the color is perfectly uniform; and compress in a tablet machine, using 3/8-inch die and punches, to make one hundred 0.30 Gm. tablets.