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FUMARIA.— FUMITORY.

Fold. ; Wirtem. ; and Herbip, pre-scribe one part of herb and two parts ofsugar.

JUICE OF FUMITORY.

Succus Fumariœ. (Hisp. ; Hass. ; Sard.)R. Fresh Herb of Fumitory, any quantity.

Bruise it in a stone mortar, expressstrongly, and clarify the juice by slightlyboiling it; strain again and preserve it.(Hisp.)

Hass. directs the unclarified juice to bepreserved under a stratum of oil. — Sard. —to clarify it at a water-bath.

Dose, two ounces, twice or thrice a day.

EXTRACT OF FUMITORY.

Extractum Fumariœ. (Amst. ; Ant. ;Austr. ; Batav. ; Bavar. ; Belg. ;Bruns. ; Dan. ; Gall. ; Ferr. ; Fuld. ;Genev. ; Hann. ; Hass.; Lipp. ; Ol-den. ; Lusrr. ; Palat. ; Pol. ; Borus. ;Sax. ; Sard. ; Wirtem. ; Herdip, ;Van MonsJ

R. Fresh Herb of Fumitory, any quantity.

Bruise it in a mortar, and express thejuice ; add to it one half of its weight of driedherb, and leave it in maceration for severalhours : then having heated it almost toboiling, strain it with slight expression, andclarify the liquor with white of egg. Fi-nally, evaporate it to the required consis-tence. (Van Mons)R. Fresh Herb of Fumitory, any quantity.

Bruise it and express the juice ; evapo-rate it, removing the scum, till the ad-dition of one fourth oi powdered dry herbis required to give it the consistence of anextract. (Batav.)

R. Herb of Fumitory, one pound.

Spring Water, ten pounds.

Macerate for two days ; strain, set aside,and decant the liquor ; and finally evapo-rate it to the consistence of an extract.(Pol.)

R. Herb of Fumitory, one pound.

Spring Water, six pounds.

Digest for four hours in a warm place,and then boil for a short time ; strain withexpression, and evaporate to the properconsistence. (Bruns. ; Palat. ; Wir-tem.)

Bavar. directs one part of herb to beboiled for a quarter of an hour in six partsof water, and the decoction to be evapo-rated.

R. Herb of Fumitory, one part.

Water, eight parts.

Infuse for twenty-four hours, then boilfor a quarter of an hour, and express

strongly. Boil again the residuum withfour parts of water ; then mix the two de-coctions, and after twenty-four hours of re-pose, evaporate to the required consistence.(Sax.)

Belg. requires the digestion to be con-tinued for twenty-four hours, and the boil-ing, two, with one part of herb and tenparts of water ; and the boiling to be re-peated with the residuum and eight poundsof water, for ten hours.R. Herb of Fumitory, one pound.

Water, ten pounds.

Boil for two hours, strain with expres-sion, set the decoction aside, and evaporateit till the extract no longer adheres to thefingers. (Amst.)

Hass. directs one part of herb to beboiled in six parts of water ; the liquor tobe strained and set aside for twenty-fourhours ; then decanted and evaporated. —Ant. — one part of herb to be boiled in fiveparts of water, for a quarter of an hour,and the decoction to be decanted and eva-porated. — Ferr. — one part of herb to beboiled in three parts of water, the decoctionto be clarified with white of egg, and eva-porated.

R. Herb of Fumitory, one part.

Boiling Water, eight parts.

Boil slightly for a quarter of an hour,and express ; boil again the residuum withfour parts of water, and strain again. Mixthe two decoctions ; decant after sufficientrepose, and evaporate the liquor slowly tothe proper consistence. (Dan. ; Hann. ;Olden. ; Borus.)

R. Fresh Herb of Fumitory, bruised,

eight pounds.Macerate it for three days in an alembic,then distil from it about two ounces of li-quor : pour thrice its weight of water uponthe residuum, and after six hours' diges-tion, boil down to one third. Clarify andstrain the decoction, and evaporate it to theconsistence of an extract, adding the dis-tilled liquor to it when no more than warm.(Sard.)

syrup of fumitory.

Syrupus Fumariœ seu de Fumaria. (Bruns.;Hisp. ; Gall. ; Sard. ; Wirtem.)

R. Juice of Fumitory, clarified I of each,by boiling, and strained, !■ threeWhite Sugar, J pounds.

Boil slowly to the consistence of a syrup.

This syrup may be prepared extempora-neously, by dissolving in a water-bath,two parts of sugar in one part of depuratedjuice. (Gall.)

Henri proposes to make it by mixingone part of juice with three parts of simple