024
ERYSIMUM.
COMPOUND SYRUP OP WILD MUSTARD.
Syrupus de Erysimo compositus seu de Ery-simo Lobelii. (Hisp. ; Belg. ; Gall. ;Palat. ; Sard. ; Wtrtem. ; Spiel-mann; Van Mons)
R. Fresh Herb of Wild Mustard,
forty-eight ounces.
--------------------------- Dill, \ of each,
------- Root of Elicampane, J one ounce.
Beat them together in a mortar, expressthe juice, depurate it by repose, and add
White Sugar, seven-eighths.
Make a syrup in a covered vessel. (Belg.)R. Wild Mustard, 1 , , . , ,,,Hyssop J e ' Slx liandfu,s -
Fresh Root of Elicampane,
three ounces.Water, thirty ounces.
Bruise, express the juice, clarify by boil-ing for a few moments, and infuse in itwhen strained
Root of Florentine Iris, four ounces.Strain without expression, set aside, de-cant, and add
White Sugar, forty-eight ounces.
Make a syrup. (Van Mons)
R. Flowering Wild Mustard, three ounces.Fresh Leaves of Borage, "1 f ,
■ Maiden-
two ounces.
hair,Tops of Rosemary, one ounce.
Water, a sufficient quantity.
Boil till reduced to six pounds ; strain,and add
White Sugar, three pounds.
Honey, one pound.
Clarify, boil to the consistence of thicksyrup, and add
Juice of Wild Mustard, six ounces.Strain. (Hisp.)
R. Fresh herb of Wild Mustard,
three ounces.Root of Elicampane, \ of each,
---------- Colts-foot, / two ounces.
Herb of Borage, of each,
---------- Cichory, > one ounce and
---------- Maidenhair, J a half.
Four Cordial Flowers,"!
Flowers of Rosemary, ! of each,
--------------- French La- | two drams.
vender, J
Seeds of Anise, six drams.
Raisins, two ounces.
Spring Water, two pounds and a half.
Juice of Wild Mustard, six ounces.Boil till reduced to eighteen ounces.Strain with expression, and add
White Sugar, thirty-two ounces.
Make a syrup. (Bruns. ; Wirtem.)
Palat. directs the various substances tobe boiled in a mixture of six ounces of juiceof iris, four pounds of hydromel, and fourpounds of boiling water, till reduced tothree pounds, and two pounds of sugar tobe dissolved in the strained liquor.R Fresh Root of Elicampane, one ounce.
-------------------- German Iris,
three ounces.
-------------------- Liquorice, 1 of each,
------------------- Colts-foot, J one ounce.
Herb of Wild Mustard, ten handfuls.
---------- Jerusalem Oak, seven handfuls.
---------- Colts-foot, c v
---------- Golden-Hair, > „■ , ,.• ',
„ ' [ six handfuls.
---------- Hyssop, J
Endive, of each,
fourhandfuls.of each,
twohandfuls.of each,one handful anda half.
---------- Borage,
---------- Moldavian Mint,
---------- White Horehound,
—------- Scabious,
---------- Blessed Thistle,
■— ------- Germander,
---------- Wallflower,
---------- Betony,
---------- Thyme,
Flowers of Violet,
------------- Borage,
------------- Bugloss,
-------------■ Roses,
------------- FrenchLavender
Sage,
of each,}■ onehandful.
Corinth Raisins,
Figs,
Bay Berries,
Seeds of Anise,
---------- Fennel,
two handfuls.of each,six ounces.
of each,half an ounce.
one ounce.
---------- Caraway,
---------- Cumin,
---------- Barley,
Water, two hundred ounces.
Boil till there remains only one hundredand fifty ounces of liquid. Add to it whenstrained,
Depurated Juice of Wild") of each,Mustard, > twelve
Vinegar, J ounces.
Honey, thirty-six ounces.
White Sugar, ninety-six ounces.
Boil to the consistence of syrup. (Spiel-mann)R. Depurated Juice of Wild Mustard,
three pounds.Fresh Flowers of Hyssop, 1 of each,
----------------------- Colts- > one
foot, J handful.
Root of Elicampane, "1 of each, one
---------- Liquorice, J ounceandahalf.
Macerate for one day, then distil six
ounces of liquid, in a water-bath, expressthe residue, and clarify it with
White Sugar, three pounds.
Add the distilled water, and make a sy-rup. (Sard.)