420 The Complete Engullí Tftfpenfatory. Part III.

wards into the fame Irregularities,which was driving away the Hippoby fpirituous Liquors, he relapfed,and died.

From other Author;, and the prefentPraflice.

Tinctura Stomachic.! Amara, TheBitter Stomachic TinHure.c Take Gentian Root and Orange' Peels dry'd, both cut very fmall,

* ana 16 i. pour upon them into« a Glafs Body Spirit V. reftify'd' Cong. ifs. Let them ftand clofe' cover'd in a Very mild warmth' for fome days ; then prefs out

* the Spirit ftrongly, and let it fine' down for ufe.'

The Peels rnuft be of the moilfragrant SeviL Oranges clear'd ofthe white, and carefuliy drj °J. Thismakes a Tincture now to be knownfrom fevera! which are fo extrava-gantly <ry'd up in empirical Adver-tifements, and is the belt that can bemade, notwithstanding thofe Boa-iters talk of fo many Ingredients intheirs ; which is only to put a Blindupon the Ignorant. To this, Cen-tory, and many thing«; of the likekind, might be added ; but theywould rather clog the Medicine,than increafe its Virtues. This isvery conveniently kept in the Shopsto make the Bitter Draught extem-pore, with any kind of Wine orother Vehicle. From 15 to 60Drops is fufrkient for a Dofe ofii. or 1 iii. It is alfo very conve-niently added to Steel Wine, astitters are often join'd with it.It has all the Virtues of the com-mon Bitters, and warms and ftreng-tliens the Stomach ç but anfvversthat end much better when join'dwith a little Acid, which makes aSubaftringent of it not much un-like the Elixir Vitrioli, | 1. of

Spiritus Sulphuris per Campanamwould be enough for a Pint of thisTincture, and make it of a morebeautiful Colour, and pleafanter totake.

Tinctura Martis Mynfinchti, Myn-

ficht'i TinHure of Steel.

' Take Sal Armonlac P. ii. Fi-

' lings of Steel P. i. mix them to-

' «ether, and put them into a Re-

* tort ; give a gentle Fire under it

* at firlt by a Sand-Heat, and by' degrees raifc it, until fome Flow-' ers are come over. Wafh the' Refiduum with warm Water till' the Salt of Armoniac is not dif-' cernible : then put it into a Cu-' curbit, and with Spirit of Wine' extrait a Tincture ; which decant,

* and put on more until it will not' tinge any longer : then evaporate' about half the Spirir, and keep

* the reft for ufe.'

This is frequently prefcrib'd, butis a tedious Ptocefs, confidering thelittle Advantages anfing from thetrouble : fome therefore of the Pre-parations before given under thatArticle in the foregoing Parr, wethink much preferable. It is how-ever now received by the Collegei nl)0 their New Difpenfatory, ItsDofe is from gut. v. to xx. in White-Wine.

Tinctura Regia, The Royal TinHure.

' Take Musk 3 fs. Civet gr. v.

' Balfam of Peru gut. xii. Oil of

' Cloves gut. iv. of Rhodium gut.ii.

* Drop thefe upon 3 fs. of Salt of' Tartar, and mix them well toge-' ther ; then pour upon the Mais,' Spirit of Wine rectify'd g ii. and

* let them (fand in an Heat equal to' that of the Sun, in a clofe VefTel,' many days, and afterwards pour' off the clear Spirit by Decanta-' tion.'

This