ORIGANUM.
323
Distil one half, and re-distil with freshherb. (Pai.at. ; Sard.)
Amst. ; and Batav. prescribe one partof herb and a sufficient quantity of water ;ten parts to be distilled. — Wurceb. — oneof herb and six of water. — Sax. — one ofherb and fifteen of water ; two-thirds to bedistilled.
Dose, from two to four ounces.
essential oil of marjoram. (Edinb. ;Bavar.; Bruns.; Dan.; Fuld.; Haxn.;Lipp.; Olden.; Palat. ; Pol.; Bo-rus. ; Sax. ; Sard. ; Wirtem. ; Her-bip. ; Swediaur)
R. Flowering Herb of Marjoram,any quantity.Water, a sufficient quantity.
Distil, and separate the oil. (Edinb.)
Fuld. ; and Lipp. prescribe one part ofherb and three parts of water. — Swediaur— one of oil and four of water. — Dan.— oneof herband six of water. — H Ann. ; Olden.;Pol. ; Borus. ; and Sax. — one of herbandeight of water. — Bavar. — one of herb andnine of water.
R. Herb of Marjoram, twenty-five parts.
Water, seventy-five parts.
Muriate of Soda, three parts.
Macerate for three days, and distil.(Bruns. ; Palat. ; Sard. ; Wirtem.)
R. Herb of Marjoram, any quantity.
Distilled Water of Marjoram,
a sufficient quantity.Distil. (Herbip.)
balsam of marjoram. (Wirtem. ;Spielmann)
R. Essential Oil of Marjoram, one dram.
----------------------- Nutmeg,
two drams and a half.Mix. (Wirtem.)
Spielmann prescribes an equal part ofeach.
butter of marjoram.
Buiyrum seu Unguentum Majorante.(Bruns.; Dan.; Fuld.; H Ann. ; Hass. ;Lipp. ; Olden. ; Palat. ; Pol. ; Borus. ;Sax.; Wirtem.; Piderit; Spielmann ;Van Mons)
R. Fresh Herb of Marjoram, ) of each, an------- Butter, J equal part.
Beat together, boil slowly to the con-sumption of the humidity, and express.(Hass.; Sax.; Piderit ; Spielmann)
Hann. ; Olden. ; and Borus. prescribeone part of herb and two parts of lard.
R.
Fresh Herb of Marjoram, 1 of each,J one [
Butter,
' pound.
Boil to the consumption of the humidity,strain, and add
Essential Oil of Marjoram,
thirty drops.Mix. (Bruns.: Dan.; Palat. ¡Wir-tem.)
R. Fresh Butter, three parts.
------- Herb of Marjoram, one part.
Digest for twelve hours in warm ashes ;then express, and wash the product in warmwater ; then melt, decant, and stir till cold.(Van Mons)
R. Fresh Butter, one ounce.
Distilled Water of Marjoram,
two drams.Triturate together ; then melt over a slowfire, pour off the butter, and triturate itwith
Essential Oil of Marjoram,
eight drops.Mix. (Fuld.)
R. Fresh Butter, one dram.
Essential Oil of Marjoram, two drops.Triturate together. (Lipp.)
Pol. prescribes half an ounce of lard andten drops of oil.
It is emollient, resolvent, and carmina-tive. — To be used as a liniment.
oil of marjoram by infusion.
Oleum Majorante infusum. (Bruns. ; Wir-tem. ; Herbip.)
R.
Fresh Herb of Marjoram, \ of each,Olive Oil, J one pound.
Macerate for several days ; then boil overa very slow fire to the consumption of thehumidity, and express. (Bruns. ; Wir-tem.)
Herbip. prescribes one part of herb andtwo parts of oil.
3. Origanum vulgare, Linn. — Origanum,Wild Marjoram, Common Marjoram.
Synonimes :— Origan commun, Fr. ; Wohl-gemuth, Gemeine Doste, Dostenkraut,Germ.; Dobramysl, Boiiem. ; Vildma-vian, Tost, Dan.; Oregano, Span.;Wild majolyn, Dut. ; Origano, Ital. ;Lebiotka, Pol. ; Ouregao, Port.
Lond. ; Edinb. ; Dubl. ; Amer. ; Amst. ;Ant. ; Austr. ; Batav. ; Bavar. ;Belg. ; Bruns. ; Dan. ; Hisp. ; Gall. ;Ferr. ; Form. Hôp. Fr. ; Genev. ;Hann. ; Lipp. ; Olden. ; Pol. ; Borus. ;Ross. ; Sax. ; Wirtem. ; Herbip. ;