Extractum Malti Fluidum (N. F.)—Fluid Extract of Malt.
Preparation.—Formulary number, 168: "Malt, one thousand grammes (1000 Gm.) [2 lbs. av., 3 ozs., 120 grs.]; alcohol, water, each, a sufficient quantity. Reduce the malt to a coarse powder, not finer than No. 20. Moisten it with five hundred cubic centimeters (500 Cc.) [16 fl℥, 435♏] of a mixture of 1 volume of alcohol and 3 volumes of water, and set it aside well covered, until it has ceased to swell. Then mix it with as much of the menstruum as it will take up without dripping, pack it uniformly, but without pressure, in a percolator, and add enough of the before-mentioned menstruum to cover it. When the liquid begins to drop from the orifice, close the latter, and allow the contents to macerate during 24 hours, adding from time to time more menstruum, if necessary, to keep the malt just covered. Then remove the cork and allow the percolation to proceed until the percolate weighs seven hundred and fifty grammes (750 Gm.) [1 lb. av., 10 ozs., 199 grs.]. Set this aside, well corked, until any suspended matters have been deposited. Then decant the clear liquid and preserve it for use. Note.—The product thus obtained may be regarded as being practically equivalent to the drug in the proportion of minim for grain, the apparent excess of dissolved matters present in the first portions of the percolate being offset by the soluble matters still remaining in the drug, when the percolation is interrupted"—(Nat. Form.).
Description, Medical Uses, and Dosage.—Fluid extract of malt possesses the taste of fresh malt, but is not sweet, and as prepared by the preceding process, will not ferment. It represents in each fluid ounce the soluble principles of 1 ½ troy ounces of malt. It is a thin, yellow or brownish-yellow liquid. (For uses, see Maltum.) The dose varies according to the individual and effects desired (see Extractum Malti).