138
JUNIPERUS.
M
water and adding a little yeast ; then let itferment at a temperature of from 15 to 20degrees, R., and strain with slight expres-sion : reduce the liquor to one half by boil-ing, clarify with white of egg, and evapo-rate to the proper consistence. (VanMons)
R. Residue of the distillation of Spirit
of Juniper, any quantity.
Clarify it, and evaporate to the properconsistence. (Swediaur)
R. Bruised Juniper, eight pounds.
Hot Water, twelve pounds.
Digest for three days ; then distil in analembic till essential oil ceases to pass overwith the water ; set the oil apart, and ex-press the residue strongly : evaporate the li-quor to the consistence of an extract, andmix the oil intimately with it. (Sard.)
R. Bruised Juniper, four pounds.
Boiling Water, twelve pounds.
Digest for two or three days, and thenboil till the berries become soft. Express,set aside the liquor, and evaporate it in awater-hath to the consistence of an extract.(Hisp.)
Genev. ; Hans. ; Lipp. ; Olden. ; Bo-nus. ; and Sax. direct the berries to besoftened by boiling them in water, then tobe gently expressed, and the liquor to beevaporated to the consistence of honey. —■Pol. — to macerate them in water for twodays without boiling, and to evaporate theexpressed juice to the same degree. — Fenn.to repeat the maceration with the same wa-ter till the berries become nearly tasteless,and to evaporate the liquor, without pre-vious boiling, to the consistence of honey.
R. Juniper, one pound.
Water, four pounds.
Infuse in a water-bath ; and to the strain-ed infusion, depurated by repose, add
White Sugar, one pound.
Evaporate slowly to the consistence ofhoney. (Ant.)
Van Mons directs to be macerated, fortwelve hours, twelve parts of bruised ju-niper in forty-eight parts of water ; then tostrain the liquor through a sieve withoutexpression, and to macerate the residue intwenty-four parts of water : to strain again ;to mix the two infusions ; and to add onepart of white sugar ; finally to clarify withwhite of egg, and to evaporate to the con-sistence of honey. — Ferr. — to macerate,for two days, six pounds of juniper in twen-ty-four of water, and to repeat the mace-ration with fresh water till this comes offinsipid ; the mixed infusions to be strained,and two pounds of sugar added ; the solu-
tion to be clarified with white of egg, andevaporated to the proper consistence.
R. Juniper, any quantity.
Reduce to a pulp with a sufficient quan-tity of water, and then boil in a sufficientquantity of water for half an hour ; strainthrough a sieve and express the residue :dissolve one part of sugar in four parts ofliquor, and evaporate to the consistence ofhoney. (Austr. ; Bata v. ; Belg.; Dan. ;Hamb. ; Palat. ; Herbip.)
Brüns. ; Füld. ; Hann. ; Ross. ;Wirtem. ; Piderit ; and Swediaur pre-scribe one pound of sugar to eight poundsof berries submitted to boiling.
This extract when only reduced to theconsistence of honey, and particulaily whensweetened, takea the name of Rob of Juni-per ; Rob Juniperi seu Baccarum Juuiperi,Sitccus Juniperi inspissates.
It is stimulant, aromatic, carminative,stomachic, diaphoretic, and diuretic. —Dose, from half an ounce to one ounce, inwater.
DIURETIC ELECTUARY.
Electuarium de Junípero. (Sard.)
R. Rob of Juniper, \ of each,
Despumated Honey, J one pound.
Juniper, four ounces.
Cinnamon, "I of each,
Dried Orange Peel, J half an ounce.
Melt the honey and rob together, with agentle heat, and add the other substancesin powder.
SOLUTION OF ROB OF JUNIPER.
Solutio Rob Juniperi. (Niemann)
R. Rob of Juniper, four ounces.
Juniper Water, two pounds.
Mix intimately, and add
Tincture of Juniper,
Nitrous ¿Ether,
Mix.- — It is excitant, and is extolled byVan Swieten in ascites. — Dose, one ortwo ounces, every three hours.
ELIXIR OF JUNIPER.
Elixir Juniperinum seu Malmxticum Juni-perinum. (Spielmann)
R. Rob of Juniper, four ounces.
Madeira Wine, twelve ounces.
Mix well, and strain through linen.
It is excitant and is classed among thecarminatives and diuretics. — Dose, onespoonful.
two ounces,half an ounce.
L