73G

Infusions.

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INFUSUM CASCARILLJi, Lond. Infusion of Casca-rilla.

" Take of CascarilJa bark, bruised, half an ounce; boilingwater, half a pint. Macerate for two hours in a lightly co-vered vessel, and strain."

This is a clear, pale reddish brown infusion, having the aro-matic odour of the bark, and a bitterish aromatic taste. It isincompatible in formulae with the following substances, whichit precipitates: lime-water, infusion of galls, infusion of yellowCinchona bark, solutions of Nitrate of Silver, acetate and su-peracetate of Lead, sulphate of Zinc, and sulphate of Iron,which is slowly thrown down, of a pale olive colour.

Medical properties and uses. —It is a light stimulant, andtonic; and is advantageously given in some alvine fluxes, par-ticularly such as occur after measles ; and in the aphtha gan-grenosa of infants. In combination with carbonate of Soda,it forms an excellent tonic in those affections of children whichare dependent on a weak state of the digestive organs, andaccompanied with acidity. The dose may be from f^jss.to f 1 iij.

INFUSUM CATECHU COMPOS'ITUM, Lond. Com-pound Infusion of Catechu.

" Take of extract of Catechu, two drachms and a half; Cin-namon bark, bruised, half a drachm ; boiling water, half apint. Macerate for an hour in a lightly covered vessel, andstrain."

Infusum AcAcm Catechu, Edin. Infusion of Catechu.

" Take of pulverized extract of Catechu, two drachms and ahalf; Cinnamon bark, bruised, half a drachm ,• boiling water,seven ounces ,• simple syrup, one ounce. Macerate the extractand bark with the water for two hours, in a covered vessel;then strain, and add the syrup."

Syn. Infusion de Cachou (F. ), Katechu infusum (<?.), Infuso di Cato (J.).

In these formulae it is intended that the whole of the solublematter of the Catechu taken up by the boiling water should re-main dissolved after the infusion cools ; but we find that a con-siderable p o rtion is deposited. When the extract is trituratedwith wate4fc212-, as much of it is dissolved as the water canhold in solution, so that a preparation similar to this infusionmay be immediately made by simply triturating the materialstogether. The addition of the syrup ordered by the Edinburghcollege prevents the preparation from keeping longer than twoor three days, although without the syrup it will keep good formonths.

Qualities. — This infusion is inodorous, and has a slightlybitter austere taste, leaving, even when it contains no syrup, anagreeable sweetness in the mouth. The colour when the pale