828

Syrups.

PART III,

ing added the sugar, boil if for a short time, so as to form asyrup."

Sykupus Papaveius ai.bi, Did). Syrup of TVkite Poppies.

" Take of the capsules of the white Popp3 r , gathered beforethey are ripe, dried and freed from the seeds, a pound; boil-ing Water, three pints. Slice and bruise the capsules; then pourover them the water, and macerate for twelve hours; expressthe liquoi-, and evaporate it by a gentle heat to a pint; strainthrough a thin linen cloth, and set it aside six hours that thefa;ces may subside; finally, add sugar to the clear liquor thatit may make a syrup."

Syn. Sirop de Pavot bhnc (F.), Syrup von Weissen Molm (G.), Sciroppo diPapaveri bianchi (I.).

The narcotic principle of the poppy is taken up by thewater, but it is very probable that any variation of the degreeof heat necessary to produce the evaporation, will alter in a con-siderable degree the nature of the extract, and must, conse-quently, make the syrup differ in point of strength. It fermentsmore readily than most other syrups, but loses its narcoticproperty when it becomes acescent. One fluid ounce of it con-tains about one grain of extract.

Medical properties and uses. — Syrup of poppy is an usefulanodyne for allaying the violence of the cough in catarrh, foreasing pain, and procuring sleep in children's diseases, towhom, however, it should not be given when it is in a state offermentation. The close is from fjj. to f$j. according to dieage of the patient.' SYRUPUS TIHCEADOS,- Lond. Syrup of the Bed Poppy.

"Take of the recent petals of the red Poppy, a pound ; boil-ing Water, a pint and two fluid ounces -, refined Sugar, a foundand a half. To the water, heated in a water bath, add gra-dually the petals of the red poppy, stirring them occasionally;then, having removed the vessel, macerate for twelve hours ;press out the liquor, and set it aside, that the impurities maysubside; lastly, add the sugar in the manner directed for mak-ing syrup.

Sykupus Papaveris krratici, Dub. Syrup of the BedPoppy.

" Take of the fresh petals of the red Poppy, a pound ; boil-ing Water, twenty fluid ounces. Add the flowers gradually tothe boiling water; then, having removed the vessel from thefire, macerate in a lower heat for twelve hours; express the li-quor, and set it aside that the fasces may subside; finally, letthe sugar be added so as to make a syrup."

Syn. Sirop de Coquelicot (F.), Klapprosen-syrup (<?.).

By attending strictly to the directions of either of the aboveformula;, the petals yield their fine rich colour, for which alonethe syrup is valued.