688

Syrups.

PART III.

leaves, half an ounce; boiling water, a pint. Let the sennaleaves be macerated in the water in a covered vessel for twelvehours; then dissolve the manna and the sugar in the strainedliquor."

This syrup contains the purgative properties of the senna,and is chiefly intended for children ; but the simple infusion ofsenna, sweetened with sugar, and with the addition of a littlemilk, given in the form of tea, is more willingly taken by chil-dren, and operates with more certainty.

SYRU'PUSTOLUTA'NUS. Lond. Syrup of Tolu?

" Take of balsam of Tolu, an ounce ; boiling water, a pint;refined sugar, two pounds. Boil the balsam in the water forhalf an hour in a close vessel, frequently stirring it, and strainthe liquor when it is cold; then add the sugar so as to make asyrup."

Syrupus Toiajifera Bai.sami. Edin. Syrup of Tolu.

" Take of simple syrup, two pounds ; tincture of balsam ofTolu, one ounce. To the syrup immediately after it is made,and before it is quite cold, add the tincture gradually, andwith frequent stirring."

By following the London formula a more elegant and grate-ful syrup is obtained than that produced by the Edinburghmethod, and which owes its qualities to the benzoic acid ofthe balsam ; but the syrup ordered by the Edinburgh Collegeis sufficient for all the uses to which it can be applied. It iswhitish and turbid, owing to a partial decomposition of the tinc-ture, which deposits its resin when mixed with the syrup.Its only use is to give a pleasant flavour to disagreeabledraughts and mixtures.

SYRUPUS VIOLiE ODORAT^. Edin. Syrup ofViolet. *

" Take of flowers of the odorous violet, two parts ; boilingwater, eight parts ; refined sugar, fifteen parts. Macerate theflowers in the water for twenty-four hours, in a covered glassor glazed earthenware vessel; then strain without expression,and add the sugar."

Syrupus Violze. Dub. Syrup of Violet.

" Take of the fresh petals of the violet, two pounds; boilingwater, jive pints. Macerate for twenty-four hours; then strainthe liquor through fine linen with expression; and add a suf-ficient quantity of sugar to make a syrup."

This syrup has a deep blue colour, and a very agreeableflavour. The colour, however, which constitutes its chiefvalue, is apt to suffer by keeping; and, hence, the syrup is

> Syr. balsamieus, P. L. 1720. Syrop Balsamique (F.)

* Sirop de Violettcs (F.) Violensytups (G.) Sciroppo di Viole {].)