source: The American homeopathist, Volumes 1-2, 1865
On the Preparation of a Natural Iodine Wine.
Originally administered in the natural state and dissolved in water by Coindet, iodine has been exhibited much more efficaciously through the intervention of iodide of potassium, as recommended by Dr. Lugol. This latter salt, indeed, has been almost completely substituted for it, and it is nearly exclusively in this form that internal treatment with iodine is effected.
Reason, however, points out that advantage is gained in giving medicaments in a state as nearly as possible like that in which they are found in nature; and, indeed, iodide of potassium, on account of the special action which it exerts on the mucous membranes of the eye, nose, and larynx, offers real inconveniences, and is impossible to be taken by some persons.
Under these circumstances, M. Debauque has opened a way which promises to be of service in showing how to render iodine soluable in tannin without the aid of iodide of potassium. From this has arisen M. Boinet's idea of administering iodine in liquors or syrups containing tannic acid, such as the wines of horse-raddish, quinine, gentian, walnut, or orange peel.
Arguing upon the good results effected by iodine contained in mineral waters, certain salts and plants, and burnt sponge, although these only contain very small quantities, remembering the results which he had already obtained by the incorporation of this metalloid into articles of food (iodised alimentation) ; and as he has repeatedly said, to get farther from the laboratory and nearer to nature, M. Boinet has been induced to search for a preparation of this kind which would not have upon the tongue, throat, nor the stomach, the ill effects of ordinary iodine wines, which are usually prepared by the addition of tincture of iodine or iodine of potassium. This is what he does:—
At the time of vintage commence by picking the grapes so as only to have them ripe and fit to make good wine. They must not be picked off the bunch, on account of the tannin and salts contained by the stalk, which serve to preserve the wine and aid fermentation. They are placed in a large wooden tub capable of holding many barrels of wine. At the bottom is placed a thick layer of grapes, then above a layer of powdered seaweed, or even a layer of asher of these plants; then a fresh layer of grapes, then another layer of seaweed, and so on until the tub is full. The whole is then covered with a layer of chopped straw to keep the air away and favor fermentation. The important operation of working now commences, which lasts from fifteen to twenty days, according to the temperature. When the wine is fit to draw off—that is to say, when the fermentation is complete and the grape sugar changed into alcohol and carbonic acid, and it has dissolved and assimilated to itself the iodine contained in the weeds—it is placed in casks, keeping it as much as possible from contact with the air. To effect this, it must be drawn from the tub by means of a tap. The concluding operations are effected as with ordinary wine. This wine is, however, nothing more than a tincture of iodine, obtained like other tinctures, as that of aloes, opium, &c., by maceration and fermentation.
This wine M. Boinet calls natural iodine wine. It keeps as well as ordinary wine, and has not, like syrups, the inconvenience of fermenting and decomposing. It contains so much iodine that it can even be mixed with other wine before being administered. The dose may be two or three spoonfuls unmixed per day for adults, and the same in coffee for children. M. Boinet usually administers it in the following manner:
In the wine usually drank at meals, or in any other beverage, a spoonful of this iodine wine is mixed at each meal. This wine has no disagreeable taste, and were invalids not told of it, they would not suspect that they were taking iodine or wine containing iodine.— Bull, de Therap. ; Chemical News.
source: Journal of materia medica, Volume 4, 1862