ERYSIMUM.
623
ERYSIMUM.
Three species of this genus of plants arespoken of in pharmacopoeias :
1. Erysimum Alliaria, Linn. — Sauce-alone.
Syxo.vimes : — Alliare commune, Fr. ;Knoblauchkrant, Germ. ; Czesnekowabylina, Bohem. ; Aliaría, Span. ; Kpof-lockruid, Dut.
Bruns. ; Hisp. ; Gall. ; Fuld. ; Wir-tem. ; Herbip. ; Bergius ; Brugna-telli ; Guibourt ; Murray and Gme-lin ; Piderit ; Spielmann ; Zarda.
A common plant of Europe. (Tetrady-namia Silicuosa, Linn. ; Crucifera?, Juss. ;Fig. Zorn, Ic.pl. t. 91.)
The herb (Herba Alliariœ) is employed.It consists of a round stem, bearing alter-nate, petiolate, cordiform, smooth leaves.When bruised, it exhales a garlic odour.Its taste is bitter and alliaceous. As desic-cation remove both these properties, it isonly employed in the fresh state.
It is stimulant, diuretic, diaphoretic, ex-pectorant, and anti-scorbutic.
2. Erysimum Barbarea, Linn. — WinterCress.
Synonimes :— Herb de Sainte-Barbe, Fr. ;Winterkresse, Senfkraut, Barbenhede-rick, Germ. ; Winterkress, Dut.
Gall. ; Bergius ; Murray and Gmelin;Spielmann.
A plant common throughout Europe.{Fig. CEd. Fl. San. t. <J85.)
The herb (Herba Barbarea) is employed.It consists of a smooth, branching stem,furnished with leaves, the superior of whichare oval and dentate, and the inferior, lyre-shaped, with a rounded terminal lobe. Ithas a slightly acrid, bitterish taste resem-bling that of cress.
It is excitant and anti-scorbutic.
3. Erysimum officinale, Linn. — Wild Mus-tard.
Synonimes :— Vélar des boutiques, Fr. ;Wegseuf, Hederich, Wasserseuï hederich,Germ. ; Vild Senep, Dan. ; Jaramago,Span. ; Steenraket, Dut. ; Erisamo,Ital. ; Gorczyca-pelna, Pol. ; Erysimo,Port. ; Vœggkrefïa, Swed.
Ant. ; Bei,g. ; Bruns. ; Hisp. ; Gall. ;Ferr. ; Fuld. ; Genev. ; Lipp. ; Pol. ;Sax.; Wirtem. ; Bergius; Brugna-
telli; Guibourt; Murray and Gme-lin ; Piderit ; Spielmann.
A plant of Europe. (Fig. Zorn, le. pi.t. 32.)
The herb and seeds are employed.
The herb [Herba Erysimi vulgaris) iscomposed of a round and branching stem,furnished with alternate leaves, irregularlytoothed and jagged. It has a scarcely sen-sible odour, but its taste is acrid, and si-milar to that of cress.
The seeds are round, small, angular, andof an acrid and burning taste.
It is stimulant.
conserve of wild mustard.
Conserva Erysimi. (Fuld.)
R. Fresh Herb of Wild Mustard, one part.White Sugar, two parts.
Beat together.
SYRUP OF WILD MUSTARD.
Symtpus Erysimi seu de Erysimo. (Bruns.;Gall.; Ferr.; Fuld.; Lipp. ; Swe-diaur)
R. Juice of Wild Mustard,"!
recently expressed and I of each, andepurated, J equal part.
Despumated Honey, JMake a syrup. (Bruns.)S wediaur prescribes an equal part each,of juice, and of simple syrup. — Fuld.; andLipp. — three parts of juice and one part ofdespumated honey.R. Fresh Leaves of Wild Mustard,
half a pound.Boiling Water, three pounds.
Infuse for twelve hours, fdter, and addto the liquor,
White Sugar, a double quantity.
Make a syrup. (Gall.)Dose, from one ounce to three ounces.
R. Leaves of Wild Mustard, four ounces.Water, two pounds.
Distil six ounces, and dissolve in theproduct
Sugar, one pound.
Express the residuum of the alembic, anddissolve in the liquor,
Sugar, two pounds.
Evaporate to the consistence of a syrup,and mix it with the preceding. (Ferr.)