488

RHAMNUS.

Dubl. ; Edinb. ; Amer. ; Amst.; Ant.;Belg. ; Bruns.; Gall.; Form. Hop.Fr. ; Genev. ; Hann. ; Lipp. ; Lusit. ;Palat. ; Sard.; Wirtem. ; Herbip.;Coxe ; Spielmann; Swediaurj VanMons)

Syrupus Rhamni cathartici. (Edinb. )

R. Clarified Juice of ripe Buck-thorn Berries, two parts.Refined Sugar. one part.Boil to a syrup.

Gall, prescribes an equal part of each. —Amer.; Ant.; Lusit.; and Coxe — fourparts of juice and two of sugar. — Herbip.■— six of juice and four of sugar. — Amst. ;and Belg. — sixteen ounces of juice and twopounds and a half of sugar. — Form. Hop.Fr. — three parts of juice and four of sugar.■— Swediaur — seven pounds and a half ofjuice and three and a half of sugar. — Ge-nev. — sixpounds of juice and three of sugar.— Lipp. — one part of juice and one and ahalf of sugar.

Swediaur allows a pound of tincture ofpimenta to be added.

R.

Syrupus Rhamniof

Buckthorn

four pints1 of each,> hall-

an ounce.

Fresh Juice

Berries,Wilder, sliced,Pimenta Berries,

bruised,Refined Sugar,

three pounds and a half.

Set apart the juice that the fecu-lencies may subside, and strain it.To one pint cf this juice add theginger and pimenta, macerate in agentle heat for tour hours, and strain ;boil the remainder of the juice downto a pint and a half; then mix theliquors, add the sugar, and boil to asyrup. (Lond.)

R. Fresh Juice of Buckthorn

Berries, two pints and a half.Ginger, sliced,Pimenta Berries,bruised,

pin is anoI two

of each,drams.

Refined Sugar,

three pounds and a half.

Set apart the juice for three daysthat the faeces may subside, and strain.Add to one pint and a half of it theginger and pimenta, and strain afterfour hours' maceration in a gentleheat : then add the remainder of thejuice and the sugar, and boil to asyrup. (Dibl.)

R. Ripe Buckthorn Berries,

sixteen pounds.

Express the juice ; cover the residue with

boiling water, macerate it for twenty-four

hours, and strain with expression. Mix the

liquors, and add

White Sugar, eight pounds.

Clarify with white of egg, and boil to theconsistence of syrup. When this is cold,add to it, triturated with sugar,

Oil of Cinnamon,"]

-------- Cloves, *> of each, one scruple.

------- Mace, J

Mix well. (Van Mons)

R. Depurated Juice of Buckthorn Berries,

twenty ounces.

White Sugar, thirty-two ounces.

Roil to the proper consistence, addingtowards the end, contained in a bag,

Anise, 1Mastic, JGinger,Cinnamon,Cloves,

of each, three drams.

of each,one dram and a half.

Preserve. (Bruns.; Hann.; Wirtem.;

Spielmann)

Palat. prescribes one pound of juice,two pounds of sugar, and one dram each,of the aromatics. — Sard. — an equal parteach, of the juice and of sugar, two drainseach, of anise and of mastic, and one drameach, of ginger, of cinnamon, and ofcloves.

Dose, from half an ounce to one ounce.

rURGATIVE POTION. (DlSP. CHA. Paris)

R. Decoction of Prunes, four ounces.

Syrup of Buckthorn, one ounce.

Mix.