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MARRUBIUM.—HOREHOUND.

Gymnoaj)ermia, Linn. ; Labiate, Juss. :Fig. Flore Medic. IV, 226)

The herb ( Hería Marrubii albi seu Prassiiseu Phrasi) is employed. It consists of atomentose, branching stem, and of oval,petiolated, crenelated leaves, wrinkled above,and tomentose and whitish beneath.

It has a strong odour, which is dissipatedby desiccation ; its taste is bitter and ratheracrid.

It is stimulant, emmenagogue, anti-spas-modic, febrifuge, and sometimes laxative.

CONSERVE OF HOREHOUND. (AmST.)

R. Fresh Tops of Horehound, one part.White Sugar, three parts.

Beat together.

JUICE OF HOREHOUND. (HeRBIP.)

R

Fresh Herb of Horehound,

any quantity.Bruise it in a stone mortar, moisteningit with a little water, and express strongly;set apart the juice, decant, and preserve itin bottles, adding to each pound of it onedram of alcohol. — Dose, one or two ounces.

aqueous extract of horehound.(Amst. ; Ant. ; Austr. ; Dan.; Ferr. ;Hann. ; Hass. ; Lipp. ; Olden. ; Lu-siT. ; Pol.; Borus.; Sax.; Piderit;

Van Mons)

R. Fresh Leaves of Horehound,

any quantity.Bruise them with a little water, andstrain through a sieve ; set aside the juice,decant, coagulate it at the fire, and strainagain : then evaporate to the consistence ofpilular mass, remove it from the fire, addthe fécula set apart, and evaporate again tothe required consistence. (Van Mons)

S

Herb of Horehound,Water,

one part,eight parts.Macerate for twenty-four hours ; thenboil for a quarter of an hour, and strainwith strong expression ; boil the residuewith four parts of water. Mix the two li-quors, and after twenty-four hours' repose,evaporate to the consistence of an extract.(Lipp. ; Sax.)

R. Herb of Horehound, one part.

Boiling Water, eight parts.

Boil slightly for a quarter of an hour,and express ; boil the residue with fourparts of water, and express again. Mix,decant after sufficient repose, and evaporateslowly to the consistence of an extract.(Dan. ; Hann. ; Olden. ; Borus.)

Austr. ; and Pol. direct the herb to beexhausted by several successive ebullitions,

the liquors to be mixed, decanted, and eva-porated in a water-bath.

R. Herb of Horehound, one pound.

Spring Water, ten pounds.

Boil for two hours, express, set aside,strain, and evaporate till the mass no longeradheres to the fingers. (Amst.)

Hass. ; Palat. ; and Piderit direct onepart of herb to be boiled in six parts ofwater, and the expressed liquor to be de-canted and evaporated after twenty-fourhours' repose. — Ant. — two pounds of herbto be boiled in ten of water for a quarter ofan hour, and the decanted decoction to beevaporated. — Ferr. — oneofherbtobeboiledin three of water, the decoction to beevaporated with white of egg, and de-canted.

Dose, from a scruple to a dram.

alcoholic extract of horehound.(Fuld. ; Herbip.)

R. Herb of Horehound, \ of each,Alcohol. J one pound.

Water, eight pounds.

Digest for three days at a moderate tem-perature, and express ; having set aside,and decanted the liquor, distil off the alco-hol, and evaporate the rest to the properconsistence.

PECTORAL POTION.

Mixtura Marrubii. (Augustin)

R. Extract of Horehound, "1 of each,

--------------- Dog-grass, / two drams.

ten ounces.of each,Syrup of Fennel, / two ounces.

Mix. — Dose, half a glassful every twohours.

SYRUP OF HOREHOUND.

Syrupus de Marrubio seu Marrubii seuPrassii albi. (Hisp. ; Gall.)

R. Dried Leaves of Horehound,

two ounces.Water, two pounds.

Infuse, and add to the strained liquor

Sugar, four pounds.

Make a syrup, and strain. (Hisp.)

R. Dried Leaves of Horehound,

one ounce.Distilled Water of Horehound,

two pounds.Digest for two hours in a water-bath, ina covered vessel ; strain, filter, and add

White Sugar, twice the weight.

Make a syrup. (Gall.)

- Dandelion,Oxymel of Squill, \