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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.

687

to trvo pints and a half; then add the sugar so as to make asyrup,"

Syrupus Ros^se centifoli^e. Edin. Syrup of Damask Roses.

** Take of the fresh petals of the damask rose, one part; boil-ing water, four parts; refined sugar, three parts. Maceratethe petals in the water for twelve hours; then add the sugar tothe strained liquor, and boil, so as to form a syrup."

This syrup has none of the agreeable odour of the rose, butpossesses weak purgative properties; on which account it isgiven as a laxative in very weak habits, and to infants. Thedose is from f5y. to f5xij. or more.

SYRUPUS ROS^E GALLICS. Edin. Syrup of RedRoses.'

" Take of the petals of the red rose dried, one pari; boilingwater, nine parts; refined sugar, ten parts. Macerate the pe-tals in the water for twelve hours; then boil a little, and strain.Add the sugar to the strained liquor, and again boil a little,so as to form a syrup."

This syrup is a very weak astringent; and as such is addedto astringent and stomachic infusions and gargles; but it ischiefly valued on account of its flavour and colour.

SYRUPUS SCILLiE MARITIME. Edin. Syrup ofSquill. *

" Take of vinegar of squill, four parts; refined sugar pow-dered, seven parts. Dissolve the sugar by a gentle heat, so asto make a syrup."

This syrup has the same properties, and is employed for thesame purposes, as the oxymel of squill. The dose is from fjy.to f5ij. given in any aromatic distilled water.

SYRU'PUS SEN'NJE. Lond. Syrup of Senna.

" Take of senna leaves, txvo ounces; fennel seeds bruised, anounce ; manna, three ounces; refined sugar, a pound; boilingwater, a pint. Macerate the senna leaves and the fennel seedsin the water in a gentle heat for twelve hours; strain the liquor,mix with it the manna and the sugar; and boil to a properconsistence."

Syrupus Cassia SennvE. Edin. Syrup of Senna.

" Take of senna leaves two ounces; boiling water, a poundand a half; burnt syrup eight ounces. Macerate the leaves inthe water in a covered vessel for four hours, and strain ; thenadd the syrup, and boil with a gentle heat until the whole ac-quires the consistence of the burnt syrup.

Dublin.

" Take of manna, refined sugar, of each a pound; senna

■ Sirop de Roses rouges (F.) Rosen sjrup (G.) Sciroppo di Rose Rosse (/.)* Strop aceteiw de Scille {F.} Seitoppo di Squill* marino acetoso (/.)

 
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