M

IPECACUANHA.

129

Distilled Water,

twenty fluid ounces.Macerate for fourteen days, andfilter. (Lond.)

R. Ipecacuanha, bruised, one part.SpanishWhite Wine,fifteen parts.Macerate for seven days, and filter.(Edinb.)

R. Ipecacuanha, bruised,

two ounces.Spanish White Wine, two pints.Digest for seven days, and filter.(Dubl.)

Amst. ; Bata v.; Belg. ; Lusit.; Brug-natelli ; and Swediaur give the sameformula as Edinb. — Amer. ; and Coxe —the same as Dubl. — Kenn. ; and Suec.prescribe six ounces of ipecacuanha and halfa pound of Spanish white wine. — VanMons— one part of ipecacuanha and thirty-twoparts of Madeira wine. — Lipp. — six dramsof ipecacuanha and six ounces of Spanishwine.K. Bruised Ipecacuanha, one ounce.

White Wine, eight ounces.

Alcohol (2Û degrees), two ounces.

Digest for three days in a sand-hath ;strain, and pour upon the residue,

White Wine, four ounces.

Alcohol (20 degrees), one ounce.

Digest for two days ; strain, mix, andfilter the two liquors. (Ant.)

COMPOUND WINE OF IPECACUANHA.

Vitium emetimm. (Herbip. ; Niemann)

R. Ipecacuanha, two ounces.

Orange Peel, half an ounce.

Wine, tw r o pounds and a half.

Infuse without heat for several days, andstrain. (Herbip.)

R. Ipecacuanha, four ounces.

White Sugar, two ounces.

Alcohol (32 degrees), two pounds.

Digest in a sand-bath for eight davs, thenadd,

White Wine, eight pounds.

Indian Anise, one ounce.

White Sugar, four ounces.

Filter at the end of six days. (Niemann)

One ounce is equivalent to eighteengrains of ipecacuanha.

compound sykup of ipecacuanha.(Pieröuin)

R. Ipecacuanha, five drams, one scruple.White Wine, one pound.

Vol. II.

Infuse for a quarter of an hour, and add

Boiling Water, four pounds.

Subcarbonate of Potass, four ounces.

Wild Thyme, six drams.

Orange Peel, five drams one scruple.Infuse for four hours ; strain and add,

Syrup of Marshmallows, two pounds.

Orange-flower Water, twelve ounces.Mix.

dessessart's syrup. (Brera ; Cadetde Gassicourt; Pieröuin; Planche)

R. Ipecacuanha, one ounce.

Senna, three ounces.

Mliite Wine, twenty-four ounces.

Macerate for two hours ; then decant,

filter, and set apart the liquor. Add to the

residue,

Sulphate of Magnesia, three ounces.Tops of Wild Thyme, one ounce.

Flowers of Red Poppies, four ounces.Boiling- Water, six pounds.

Infuse for four hours ; then decant, fil-ter, and add

Orange-flower Water,

twenty-four ounces.White Sugar, fifteen pounds.

And the vinous tincture. Mix withoutheat.

C.

Extraction by Alcohol.

tincture of ipecacuanha. (VanMons)

R. Ipecacuanha, one part.

Proof Spirit, - , .

Madeira Wine, ) of each, four parts.

Infuse without heat for several days ; ex-press, and filter.

Jeromel has proposed the followingprocess :

R. Grey Ipecacuanha, in coarse powder,

four ounces.

Alcohol (37 degrees B.), one pound.

Digest in a stove for twenty-four hours,

at a temperature of 34 degrees, shaking the

vessel from time to time ; then let it cool

and filter. Pour upon the residue

Alcohol (22 degrees), one pound.

Digest again in the same manner fortwenty-four hours, and filter. Pour againupon the residue

River Water, filtered and made hot,

one pound.Infuse for twenty-four hours ; set apartto cool, and then filter. Mix the three li-quors, agitate the mixture, and set aside.An abundant precipitate is formed, whichis to be separated at the expiration of twelvehours. Distil the filtered liquor, and draw-off two pounds of alcohol. Filter the liquor