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Preparations and Compositions. Part III.

EXTRACTUM VALERIANA. Dub.

Extract of Valerian.

Take of

Valerian root, in coarse powder, six ounces ;Boiling water, three pints.

Mix and digest, with a moderate heat, twenty-four hours, ina covered vessel; and then express the liquor, and evapo-rate it to a proper thickness.

EXTRACTS MADE WITH ALCOHOL.

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ExTRACTUM CINCHONiE OFFICINALIS. Ed.

Extract of Cinchona.

Take of

Cinchona bark, in powder, one pound ;Alcohol, four pounds

Digest for four days, and pour off the tincture.

Boil the residuum in five pounds of distilled water, for fifteenminutes, and filter the decoction, boiling hot, throughlinen. Repeat this decoction and filtration, with the samequantity ot distilled water, and reduce the liquor, by eva-poration, to the consistence of thin honey.

Draw off the alcohol from the tincture, by distillation, untilit also become thick; then mix the liquors, thus inspissa-ted, and evaporate them in a bath of boiling water, satura-ted with muriate of soda, to a proper consistency.

EXTRACTUM CONVOLVULI JALAPS.

Extract of Jalap,Is prepared in the same way, from the root.

Ed.

ExTRACTUM CINCHONA RESINOSUM. Lond.

Resinous Extract of Cinchona.Take of

Lance-leaved cinchona, bruised, one pound;

Rectified spirit of wine, four pints.Macerate for four days, and strain; distil the tincture, in a

water-bath, to a proper thickness.

EXTRACTUM COLOCYNTHIDIS COMPOSITUM. Lottd.

Compound Extract of Colocynth.Take of

Pulp of colocynth, sliced, six drachms;