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The London Dispensatory, containing : 1. the Elements of Pharmacy ; 2. the botanical Description, natural History, chemical Analysis, and medicinal Properties of the Substances of the Materia Medica ; 3. the pharmaceutical Preparations and Compositions of the Pharmacopoeias of the London, Edinburgh, and Dublin Colleges of Physicians ; the Whole forming a Practical Synopsis of Materia Medica, Pharmacy, and Therepeutics
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PART III.

Syrups.

683

water, one pound and a half; refined sugar, three pounds.Macerate the bark in the water in a covered vessel for twelvehours; then add the sugar to the strained liquor, and exposeit to a gentle heat so as to form a syrup."

Syrupus Aurantii. Dub. Syrup of Orange.

" Take of the fresh peel of Seville oranges, eight ounces;boiling water, six pints. Macerate for twelve hours in acovered vessel, and dissolve as much sugar in the filteredliquor as will form a syrup."

The quantity of water ordered by the Edinburgh College istoo great; particularly as the application of a degree of heatsufficient to evaporate part of it would dissipate also theflavour of the orange-peel, for which the syrup is chieflyvalued. A syrup equally agreeable and efficacious may bemade by adding fy. of tincture of orange-peel to a pint ofsimple syrup.

SYRUPUS COLCHICI AUTUMNALIS. Edin. Syrupof Meadow Saffron.

" Take of fresh meadow saffron root (bulb) cut into thinslices, one ounce ; distilled vinegar, sixteen ounces ; refined su-gar, twenty-six ounces. Macerate the root in the acid for twodays, shaking the vessel occasionally; then expressing gently,strain the liquor, and to it add the sugar; lastly, boil a littleso as to form a syrup."

With the substitution of syrup for honey, this preparationis similar to the oxymel. The dose is f5ij, increased graduallyto fjj or more.

SYRUPUS CROCI. Lond. Syrup of Saffron.'

" Take of saffron, an ounce ; boiling water, a pint ; refinedsugar, two pounds and a half. Macerate the saffron in thewater for twelve hours, in a slightly covered vessel; then filterthe liquor, and add to it the sugar."

This syrup is cordial in a small degree; but it is chieflyvalued on account of its beautiful colour.

SYRUPUS DIAOTHI CARYOPHYLLI. Edin. Syrupof the Clove July Flower.

" Take of recent petals of the clove July flower, freed fromtheir claws, one part; boiling water, four parts ; refined sugar,seven parts. Macerate the petals in the water for twelve hours;then add the sugar to the strained liquor, and dissolve it witha gentle heat."

Syrupus Caryophylli rubri. Dub. Syrup of Clove JulyFlowo:

" Take of fresh petals of the elove July flower, freed from

« Sirop de Saffran (P.) Safransyrup (G.)

 
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