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PAPAVER.—POPPY.
Brugnatelli directs ten ounces ofcrumb of bread and fifteen of milk to bemixed together without boiling.- — Brera —four pounds of milk and one pound of breadto be boiled together.R. Crumb of Bread, sixteen ounces.
Melilot Flowers, in powder, I . '
Elder Flowers, in powder, f ,
' r drams.
Milk, forty-eight ounces.
Boil. (Spielmann)R. Crumb of Bread, eight ounces.
Fresh Butter, two ounces.
Cow's Milk, eight ounces.
Boil together. (Fuld. ; Niemann)
The bread should be boiled with a littlewater, before boiling it with the milk, toremove from it the acetic acid which itcontains.R. Crumb of Bread, fifteen ounces.
Milk, twenty ounces.
Boiling Water, a sufficient quantity.Soften the bread in the water, strain itthrough a hair-sieve, and boil it with themilk. (Ferr.)
SPIRIT OF BREAD. (WlRTEM.)
R. Wheat Biscuit, any quantity.
Distil slowly from a glass retort placed ina sand-bath, gradually raising the heat.Separate the spirit from the supernatant oil,and rectify it.
SPIRITUOUS WATER OF BREAD. (WlR-TEM. ; Spielmann)R. Crust of New Bread, four ounces.
Cinnamon, ]
Cloves, V of each, half an ounce.Nutmegs, J
White Wine, ninety-six ounces.
Distil one half.
It is an agreeable stomachic—Dose, halfan ounce.
PAPAVER.—POPPY.
Two species of this genus are employedin medicine :
1. Papaver Rhœas, Linn. — Red Poppy,Corn Poppy.
Synonimes : — Coquelicot, Fr. ; Klats-chroze, Germ. ; Plany neb wlcj mak,Bohem. ; Klapperose, Dan. ; Amapola,Span. ; Klapperroos, Dot. ; Rosolaccio,Ital. ; Paposileira, Port.; Kornros,Swkd.
Lond. ; Dubl. ; Amst. ; Ant. ; Austr. ;Bata v.; Bavar. ; Belg. ; Bruns. ; Mil.Copen. ; Hisp. ; Gall. ; Ferr. ; Form.
LTAn Pn • P"ttt t» • íísvpv ■ HaNN, '
, Mil!Copen. ; Hisp. ; Gall. ; Ferr. ; Form.Hop. Fr. ; Fuld. ; Genev. ; Hann. ;Hass. ; Lipp. ; Olden. ; Pol ; Cast.Borus. ; Borus. ; Sax. ; Wirtem. ;Herbip. ; Wurceb. ; Bergius ; Coxe ;Guibourt ; Murray and Gmelin; Pi-derit; Spielmann; Zarda.
A very common plant of Europe. {Poly-andria Monogynia, Linn. ; Papaveraceœ,Juss. ; Fig. Flore Medic. III. 134)
The flowers [Flores Papaveris erraticiseuRhœadis) are employed. The petals are red,oval and entire. They have a nauseoussmell, but become deprived of it by desic-cation. Their taste is mucilaginous andbitterish.
They contain, according to Riffard, ayellow fatty matter, a red colouring matter,gum, and vegetable fibre.
They are considered sedative and slightlynarcotic, but are scarcely more than emol-lient. They are of service in slight pul-monary catarrhs, but more from the waterin which they are infused than from anyvirtue they may themselves possess.
CONSERVE OF RED POPPY. (PaLAT. ; WlR-TEM. ; Cadet de Gassicourt)
R. Fresh Flowers of Red Poppy, one part.
White Sugar, two parts.
Mix. (Palat. ; WlRTEM.)R. Fresh Flowers of Red Poppy, one part.
Sugar, four parts.
Water, a sufficient quantity.
Mix. (Cadet de Gassicourt)
DISTILLED WATER OF RED POPPY.
Aqua Papaveris erratici. (Gall. ; Pa-lat. ; Sard.)
R. Flowers of Red Poppy, one part.
Water, four parts.
Macerate, and distil two parts. (Gall.;Sard.)
Palat. prescribes one part of flowers andthree parts of water ; one and a half to bedistilled.
EXTRACT OF BED POPPY. (BruNS.; FeRR.;
Sard.; Piderit; Van Mons)
R. Heads of Red Poppy, before the
fall of the petals, one pound.