PAÑIS.— BREAD.

R. Hartshorn, two ounces.

Water, three pounds.

Boil, and add towards the end

Crumb of Bread, two ounces.

Having boiled the whole to two pounds,strain, and add

White Sugar, one ounce and a half.

Dissolve. (Ant. ; Belg.)

R. Hartshorn Shavings, half an ounce.

Crumb of Bread, one ounce.

Water, three pounds.

Boil down to two thirds, and add to the

strained liquor

Syrup of Quince, two ounces.

Mix. (Ratier)R. Hartshorn Shavings, \ of each,Crumb of Bread, J one half part.Water, thirty-six parts.

Boil down to two thirds, and add to thestrained liquor,

Gum Arabic, one fourth part.

Dissolve. (Sax.)

Hann. prescribes half an ounce each, ofhartshorn and of crumb of bread, and threepounds of water ; to be boiled down to twothirds, and two drams of gum arabic addedto the strained decoction.R. Hartshorn Shavings, 1 of each,

Crumb of Bread, J half an ounce.Water, thirty-six ounces.

Boil down to two thirds ; strain, and addGum Arabic, one dram and a half.

Sugar, two drams.

Dissolve. (Spielmann)

Bruns, directs half an ounce each, ofhartshorn and of crumb of bread, and onedram and a half of gum arabic to be boiledin three pounds of water till this is re-duced to two, and two drams of sugar tobe dissolved in the strained liquor.R. Crumb of Bread, one part.

Boil it for half an hour with

Water, a sufficient quantity,

to obtain sixty-four ounces of strainedliquor, add towards the end,

Gum Arabic, one half part.

Burnt Hartshorn, one fourth part.

Sugar, one half part.

Strain through flannel. When cold, de-cant, and add

Cinnamon Water, one half part.

Mix. (Van Mons)

Gall. ; and Disp. Cha. Paris direct twodrains of calcined hartshorn to be boiledwith six drams of crumb of bread and oneounce of sugar, in two pounds of water foreight minutes ; the boiling liquor to bestrained through a close sieve, with gentle

expression ; and half an ounce of orange-flower water, or two drams of cinnamonwater to be added. — Form. Hop. Fr. — sixdrams of crumb of bread and two drams ofhartshorn, or of any bone calcined to white-ness, to be boiled for eight minutes in asufficient quantity of water to obtain twopounds of decoction ; this to be strainedwhile boiling, with slight expression, and alittle lemon water and simple syrup added.— Hisp. — half an ounce of calcined harts-horn, two ounces of crumb of bread, andsix pounds of water, to be boiled slightlytogether ; the decoction to be strained, andfour ounces of simple syrup added, with alittle aromatic water. — Ratier — twoounces of crumb of bread, two drams ofcalcined hartshorn, two pounds of water, oneounce of syrup, and one dram of tinctureof cinnamon. — Cadet de Gassicourt ;and Pierquin — two ounces of crumb ofbread, two drams of calcined hartshorn,three ounces of sugar, two pounds of boil-ing water, and half an ounce of cinnamonwater.

It is emollient and demulcent, and isemployed with advantage in chronic irri-tations of the alimentary canal, particu-larly in obstinate diarrhoea. A glassful tobe taken every hour. From ten to twentydrops of Sydenham's laudanum may befrequently added with advantage.

BREAD JELLY. (HeNRI ; NlEMANN;

Van Mons)

R. Stale Crumb of Bread, four ounces.Distilled Water, two pounds.

Boil strongly, pass through a sieve, andadd

White Sugar,Wine,

one pound,four ounces,six drams.

Cinnamon Water,Mix. (Henri)R. Biscuit, four parts.

Water, eighty parts.

Boil for half an hour, pass through aclose flannel, boil till twenty-four parts onlyremain, and add

Cinnamon Water, one part.

Lemon Juice, two parts.

White Sugar, four parts.

Rhenish Wine, six parts.

Mix. (Niemann ; Van Mons)

EMOLLIENT CATAPLASM.

Cataplasma de Mica Pañis seu emolliens.(Gall.; Ferr.; Fuld.; Brera ; Brug-

NATELLI ; NlEMANN; SPIELMANn)

R. Stale Crumb of Bread, grated

four ounces.Cows Milk or decoction of

Marshmallows, one pound and a half.Boil to the proper consistence. (Gall.)