FURFUR.—BRAN.
681
syrup, previously boiled to a ball. — Wir-TEM. ; and Bruns, direct sixteen ouncesof sugar to be dissolved in nine of juice pre-viously evaporated to one third.
Hisp. requires equal parts of juice and ofwhite sugar to be clarified and boiled to theconsistence of syrup, with a sufficient quan-tity of water.
Sard, prescribes equal parts of depuratedjuice and of simple syrup ; or, two parts ofdecoction and one part of sugar.
Dose, from half an ounce to one ounce.
distilled water of fumitory.(Bruns.; Palat. ; Sard.)
R. Herb of Fumitory, bruised, one part.
Water,Distil two thirds.
two parts.
(Sard.)
Bruns. ; and Palat. prescribe one partof herb and three parts of water.
Sard, directs also the depurated juice tobe distilled nearly to dryness, in a water-bath.
spirit of fumitory. (Bruns.; Palat.)
R. Herb of Fumitory,Proof Spirit,Pure Water,
six parts.
four parts.
one part.
Distil one pound and a half, and re-distilthe product from fresh herb.
FUNGUS BEDEGUAR.—BEDEGUAR
Synonimes :— Fungus Rosarum seu Cynos-bati, Spongia Cynosbati, — Bedeguar, Pom-me mosseuse, Eponge d'églantier, Fr. ;Schlafapfel, Rosenschwamm Hahne but-tenschwamm, Germ.
Genev. ; Wirtem. ; Bergius ; Murrayand Gmelin ; Spielmann.
This production varies in size from thatof a walnut to that of an apple. It is co-vered with long pinnated filaments ; itscolour is a mixture of red and green, andits taste is astringent.
Internally, it is hollowed into numerous
small cells.
It is developed on the stem of the dog-rose, Rosa canina, and owes its origin to aninsect (Cynips Rosa, Linn. ; Fig. Reaum.t. 3. Mem. ll.pl. 46. fig. 58 ¡mdpi. 47. fig.1-4), which makes a puncture, by means ofits ovipositor, in the bark, in which to de-posit its eggs. In the sap which exudes,numerous larvae are found occupying manycells, in which they pass the winter, underthe form of pupas.
It is astringent, but not much used.
FURFUR.—BRAN.
Bavar. ; Cast. Borus. ; Suec; Murrayand Gmelin ; Spielmann.
Bran consists of fragments of the pelli-cle which covers grain, particularly wheatand rye.
decoction of bran.
Decoctum Furfuris tritici. (Niemann)
R. Wheat Bran, four ounces.
Water, twelve pounds.
Boil it down to three fourths, and strainwhen all the bran has fallen to the bottomof the vessel.
It is demulcent. Either forty drops ofdiluted sulphuric acid and an ounce of syrupmay be added, or four scruples of super-tartrate of potass and two ounces of syrup,which renders it more agreeeble as a drink.
emollient lavement. (Sainte-Marie)
R. Washed Bran,Water,
half a handful,two pounds.
Boil down to one half, and add whenstrained
Yolks of Fresh Eggs,Mix.
three or four.
4fc