PAPAVER.—POPPY.

335

Spring Water, eight pounds.

Boil for an hour ; express the juice, andevaporate it to the consistence of an extract.(Piderit)

Bruns, prescribes three days' digestionin three pounds of hot water, and then aslight boiling.

R. Fresh Flowers of Red Poppy,

any quantity.Bruise them in a mortar, and maceratethem for twelve hours in twice their weightof hot water ; then strain through a hair-sieve, slightly expressing with a woodenspatula : clarify the liquor with white ofegg, and evaporate.

R. Fresh Petals of Red Poppy, bruised,

eight pounds.Macerate for three days in an alembic ;then distil off about two ounces of water :pour upon the residue thrice its weight ofwater, and, after six hours' digestion, boildown to one third. Then clarify, and strainthe liquor, evaporate it to the consistenceof an electuary, and when this is merelywarm, add the distilled water. (Sard.)

It is recommended in troublesome cough,diarrhoea, pulmonary consumption, and inall cases where a slight sedative is indica-ted. — Dose, from ten grains to a scruple,to an adult.

infusion of red poppy. (sard. ;

Ratier)

R. Flowers of Red Poppy, two drams.Boiling Water, two pounds.

Infuse.

It is emollient, and is considered slightlynarcotic, under which title it is employedin nervous pains. — Dose, a glassful.

SYRÜP OF RED POPPY.

Syrupus Papaveris erratici seu rubri seuRhœados seu Rhœadis. (Lond. ; Duel.;Amst. ; Ant. ; Batav.; Bava».; Belg.;Bruns. ; Dan. ; Hisp. ; Gall. ; Genev.;Hann. ; Lipp. ; Olden.; Palat. ; Pol.;Borus. ; Wirtem. ; Coxe ; Swediaur;Van Mons)

Syrvpus Rhœados. (Lond.)

R. Fresh Petals of Red Poppy,

one pound.Boiling Water,

one pint two fluid ounces.Refined Sugar,

one pound and a half.To the water, heated in a water-hath, add gradually the petals, stir-

ring occasionally; then remove thevessel, and macerate for twelvehours : then having expressed the li-quor, set it apart that the faeces maysubside ; then add the sugar and forma syrup.

Syrupus Papaveris Rhœados. (DuBL.;Coxe)

R. Fresh Petals of Red Poppy,

one pound.Boiling Water,

twenty fluid ounces.Sugar, twenty-nine ounces.

Add the petals gradually to theboiling water ; then remove the ves-sel from the fire, and macerate at alow heat for twelve hours : expressthe liquor and set it apart that thefaeces may subside, and finally, addthe sugar and form a syrup.

Gall, directs four pounds of petals andeight of boiling water, to be infused fortwelve hours ; the liquor to be slightlyexpressed, and set aside for a few hours,and a syrup to be formed in a water-bath,with the decanted liquor and twice its weightof white sugar. — Amst. directs one poundof flowers to be macerated for twelve hoursin four pounds of boiling water, the liquorto be boiled down to one half, one pound ofsugar to be dissolved in it, and the solutionboiled to the proper consistence. — Batav.;Belg. ; Hann. ; Olden. ; Pol. ; and lio-Rus. — one pound of flowers, two poundsof boiling water, twelve hours' infusion,and three pounds of sugar. — Dan. — onepound and a half of (lowers, three poundsof boiling water, twelve hours' infusion, thereduction of the strained liquor to one halfbvboiling, and the addition of three poundsof sugar to form a syrup. — Hisp. — onepound of flowers, two pounds of water,eight hours' infusion, and four pounds ofsugar. — Palat. — one pound and a half offlowers, three pounds of boiling water,twenty-four hours' infusion, and threepounds of sugar. — Bruns. ; and Wirtem.— two pounds of flowers, three of water,twenty-four hours' infusion, and five poundsfour ounces of sugar. — Genev. — threeounces of flowers, three pounds of boilingwater, a decoction followed by a macerationof twelve hours, and six pounds of sugar.— Lipp. — one pound of dried petals, fivepounds of boiling water, twelve hours' di-gestion, the reduction of the strained li-quor to one half by boiling, and the addi-tion of three pounds of sugar.