HYSSOPUS.—HYSSOP.
Ill
Anetbum Stellatum, six drams.
Mace, one dram.
Mastic, three drams.
Living Craw-fish, thirty.
Calf's Lung, chopped, one.
Water of Buglcss, one pound and a half.
Water of Chervil,
------------- Ground Ivy,
------------- Veronica,
of each,one poundand a half.
Distil four pounds in a water-bath. — Dose,one or two ounces.
HYPOCHiERIS MACULATA, Linn.— HUNGARIAN HAWK-WEED.
Sykonimes :— Porcelle tachetée, Fr. ;Geflecktes Ferkelkraut, Fleckenferkel-kraut, Germ.
Bruns.
A plant of the North of Europe. (Syn-
ffenesia Polygamia yügualis, Li.vn. ; Synan-
thereœ, Cass. ; Fig. Zorn. Ic.pl. t. 271.)
The herb (Hería Costa seu Costi nos-tratis) is employed. It consists of a starof oval, oblong, dentate, entire radicalleaves. It has a nauseous and bitterishtaste.
HYSSOPUS OFFICINALIS, Linn.— HYSSOP.
SynonimeS: — Hysope, Fr. ; Ysop, Isop,Hysop, Germ. ; Yzop, Bohem. ; Isop,Dan. ; and Suec. ; Hisopo, Span. ;Yzoop, Dut. ; Issopo, Ital. ; Yzopeck,Pol.; Hysopo, Port.
Dubl. ; Edinb. ; Amst. ; Ant. ; Austr. ;Batav. ; Bavar. ; Bruns. ; Dan. ;Hisp. ; Gall. ; Ferr. ; Fenn. ; Form.Hop. Fr. ; Fuld. ; Genet. ; Hann. ;Hass. ; Lipp. ; Olden.; Lu sit. ; Pol.;Borus ; Ross. ; Sax.; Suec; Wirtem. ;Herbip. ; Bergius; Guibourt ; Mur-ray and Gmelin ; Piderit ; Spiel-mann ; Zarda.
A plant of the middle of Europe. (Didy-namia Gymnospermia, Linn. ; Labia, Juss. ;Fig. Jacq. Fl. Austr. III. t. 254.)
The herb (Herba Hyssopi) consists of asquare stem furnished with lanceolated,linear leaves, more or less glabrous.
It has an agreeable odour, with a bitter,warm, and aromatic taste.
It is stimulant and expectorant.
conserve or hyssop. (Ross. ; VanMons)
R. Fresh Leaves of Hyssop, bruised,
one part.Powdered Sugar, two parts.
Mix, and keep in a cool place. (Ross.)
Van Mons gives the same proportions,but requires the mixture to be slightlyheated.
infusion of hyssop. (Form. Hop. Fr. ;Ratier)
R. Leaves of Hyssop, two drams and a half.
Grated Liquorice, two drams.
Hot Water, a sufficient quantity
to obtain two pounds of infusion. (Form.Hop. Fr.)R. Tops of Hyssop, two drams.
Boiling Water, two pounds.
Infuse, and strain. (Ratier)
It is slightly aromatic, and is given tofavour expectoration in catarrhs.
syrup of hyssop.
Syrupus Hyssopi seu de Uyssopo. (Hisp. ;Gall. ; Sard.)
R. Dried Tops of Hyssop, one ounce.Distilled Water of Hyssop, two pounds.
Digest in a water-bath for two hours, ina covered vessel ; strain, filter, and add tothe infusion,
White Sugar, double the quantity.
Melt in a water-bath, in a covered vessel.(Gall.)
Henri proposes to mix one part of theinfusion with three parts of simple syrup,previously boiled till very thick.R. Dried Tops of Hyssop, two ounces.Water, two pounds.
Infuse, and add to the strained liquor,
White Sugar, four pounds.
Strain the syrup. (Hisp.)