ROSA—ROSE.

513

I

Boiling Water,

two pints and a half.Dilute Sulphuric Acid,

three fluid drams.Refined Sugar,

one ounce and a half.

Pour the water upon the petals ina covered glass vessel ; then instilthe acid, and macerate for half anhour ; finally strain the liquor, andadd the sugar to it. (Lond.)

Dubl. prescribes half an ounce ofpetals, three pints of water, threedrams, by weight, of acid, and oneounce and a half of sugar.

Infumm Rosse Gallicse. (Edinb.)

R. Dried Petals of Red Roses,

one ounce.Boiling Water,

two pounds and a half.Dilute Sulphuric Acid,

half an ounce.Refined Sugar, one ounce.

Macerate the petals in an earthenvessel, which has not been glazeduith lead, for four hours; then instilthe acid, strain, and finally add tiresugar.

Amer.; Slec. ; Coxe ; and Niemanngive the same formula as Lond. — Brug-nateli — one ounce of roses, five poundsof water, one dram of sulphuric acid,twenty-four hours' infusion, and two oun-ces of sugar. — Hisp. — half an ounce ofroses, three pounds of water, a quarter ofan hour's infusion, one scruple of acid, andno sugar. — Ratier — half an ounce of roses,one pound of water, one ounce and a half ofsugar, and half a dram of acid. — Genev. —half an ounce of roses, two pounds and ahalf of water, one scruple of acid, and oneounce and a half of sugar.

It is slightly astringent, but is rarely pre-scribed alone. It is principally employedas a vehicle for various medicaments, andin gargles. It is sometimes given in pas-sive haemorrhages.

H^BMASTATIC TEA.. (P1ERQ.UIN)

R. Dried Petals of Roses, half an ounce.

Vinegar, three spoonfuls.

Sugar, one ounce.

Boiling Water, two pounds.

Infuse for two hours, and strain. — To be

taken bv glassluls in the course of the day.

Vol.ÏI.

It is recommended in diarrhoea and hae-morrhages.

ASTRINGENT INFUSION. (BoRIEs)

R. Red Roses,

The Five Myrobalani

bruised,Water,

■}

of each,half an ounce.

one pound.Add to the

Digest in warm ashes,strained liquor

Syrup of Pomegranate, half an ounce.

Mix. — It is astringent, and is recom-mended in diarrhoea and haemorrhages. —To be taken at three or four doses, in thecourse of the day.

SYRUP OF RED ROSES.

Syrujms Rosarum rubrarum seu Rosœ Gal-licœ seu e Rosis siccis, Rhodosaccharum.(Edinb. ; Amst. ; Ant. ; Hisp. ; Gall. ;Ferr. ; Genev. ; Sard. ; Wirtem. ;Coxe ; Van Mons)

Syrupus Rosse Galileas. (Edinb. ;Coxe)

R. Dried Petals of Red Roses,

one part.

Boiling Water, nine parts.

Refined Sugar, ten parts.

Macerate the petals in the water

for twelve hours ; then boil a little,

and strain. Add the sugar to the

liquor, and boil to a syrup.

R. Dried Petals of Red Roses,

eight ounces.

Boiling Water, five pounds and a half.

Digest for twelve hours; then boil down

to one hall", and express : set the liquor

apart to depurate by repose, and evaporate,

so that on the addition of

Sugar, sixteen ounces,

a syrup may be formed without ebullition.(Amst.)R. Depurated Juice of Red Roses.

two pounds.

White Sugar, four pounds.

Water, a sufficient quantity.

Boil to the consistence of syrup. (Hisp.)

R. Fresh Petals of Red Roses,

four pounds.Boiling Water, eight pounds.

Infuse for twelve hours in a covered ves-sel ; express slightly, set aside the juice forseveral hours, decant, and add to it

White Sugar, twice the quantity.

Make a syrup in a water-bath. (Gall.)

Wjrtem. prescribes half a pound of driedroses, one pound and a half of boiling3 U