KHEUM.—RHUBARB.
493
TROCHISCS OF RHUBARB.
Tabellœ de R/ieo sen Diarrhodon cum Rha-barbaro. (Gall.; Sard.)
R. Rhubarb, half an ounce.
Mucilage of Tragacanth, madewith cinnamon water,
a sufficient quantity.Make trochiscs of twelve grains each.(Gall.)
R. Diarrhodon Powder, \ of each, oneRhubarb, J ounce and a half.
White Sugar, one pound.
Mucilage of Tragacanth,
a sufficient quantity.Make trochiscs. (Sard.)R. Rhubarb, \ of each,
Supertartrate of Potass, J two drams.Fresh Orange Peel, half a dram.
Sugar, dissolved in Orange-flowerWater, four ounces.
Make trochiscs. (Bruns.)
PURGATIVE POTION.
Hauslus catharticus pro Infantibus. (Pier-
QUIN ; SwEDIAUr)
R. Rhubarb, twelve grains.
Cichorv Water, three ounces.
Syrup of Cichory, one ounce.
Mix. — To be taken by spoonfuls ; for a
child of nine or ten years old. (Pierciuin)
R. Rhubarb, eight grains.
Subcarbonate of Lime, ten grains.
Water, three drams.
Cinnamon Water, two drams.
Simple Syrup, one dram.
Mix. — To be taken as the preceding.(Swediaur)
purgative and vermifuge potion.
(PlERftUIN)
R. Cinnabar, ten grains.
Resin of Guakc, j of ^ fiye grains
Rhubarb, one dram.
Deutoxide of Antimony, fifteen grains.Compound Syrup of Cichory,
six drains.Water of Cichory, two ounces.
Mix.
BITTER MIXTURE.
Mistura amara cum Rheo. (Swediaur)
R. Sulphate of Potass, half an ounce.
Rhubarb, 1 of each,
Extract of Gentian, J two drams.
Peppermint Water, eight ounces.
Dissolve, and mix. To be taken by
spoonfuls.
II. Preparations which contain the activeprinciple of Rhubarb without the vehicleemployed to extract it.
AQUEOUS EXTRACT OF RHUBARB.
Extractvm Rhei seu Rhabarbari. (Amst. ;Bavar. ; Bruns.; Dan.; Hisp.; Gall.;Ferr. ; Genev. ; Hann. ; Lipp. ; Ol-den. ; Palat. ; Borus. ; Sard. ; Suec;Wirtem. ; Van Mons)R. Rhubarb, sliced, any quantity.
Cold Water, a sufficient quantity,
to cover it. At the end of twenty-fourhours, add more water so as to make upthrice the weight of the rhubarb, and strainwithout expression ; pour upon the residuean equal weight of water, and expressslightly. Mix the two strained liquors, cla-rify with white of efig, and evaporate to theconsistence of thick extract. (Van Mons)
Bavar. directs one part of rhubarb to
be macerated in five parts of cold water, at
twice, and each time for twenty-four hours.
R. Rhubarb, one pound.
Spring Water, six pounds.
Macerate for four hours in a warm place,and then boil a little. Express, and eva-porate the liquor. (Bruns. ; Hisp. ; Pa-lat. ; Wirtem. ; Ferr.)R. Rhubarb, one pound.
Boiling Water, sixteen pounds.
Digest for twentv-four hours ; then setaside and strain ; pour upon the residue
Boiling Water, eight pounds,
and strain again at the end of twenty-fourhours. Mix, and evaporate the liquors tothe proper consistence. (Amst. ; Sard.)
R. Rhubarb, one part.
Boiling Water, eight parts.
Boil slightly for a quarter of an hour, andexpress ; boil the residue with
Water, four parts,
and strain again. Mix and decant the li-quors, and finally evaporate. (Dan. ;Hann. ; Lipp. ; Olden. ; Borus.)
Suec prescribes three or four successiveebullitions with three parts of water eachtime.
R. Rhubarb, one pound.
Cold Water, four pounds.
Macerate for twenty-four hours, occasi-onally stirring, and strain ; pour fresh wa-ter upon the rhubarb, macerate in the samemanner, and express lightly. Mix the li-quors, strain again, and evaporate to theproper consistence in a water-bath. (Gall.)R. Rhubarb, two pounds
Cold Water, twelve pounds.
Macerate for twenty-four hours, occasi-onally stirring, and strain ; macerate theresidue in