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ROSMARIN US.—ROSEMARY.

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thos seu Rosmarini seu Rorismarini horten-sia) is employed. It consists of slender,long, ash-coloured branches, bearing ses-sile, opposite, rather hard, narrow, linearleaves, green above, whitish beneath, roll-ed at the edges, and furnished with paleblue flowers disposed in small tufted ra-cemes, axillary, opposite. It has a verypenetrating, agreeable odour, and an aro-matic, camphorous, and subacrid taste.

Internally it is stimulant, externally re-solvent. — Dose, from ten grains to twoscruples of the powder.

CONSERVE OF ROSEMARY.

Conserva Anthoe. (Amst. ; Batav. ;Belg. ; Sard. ; Wirtem. ; Cadet deGassicodrt)

R. Flowers of Rosemary, bruised,

one part.White Sugar, three parts.

Mix. (Amst.)

Batav. ; Belg. ; and Wirtem. prescribeone part of flowers and two parts of whitesugar. — Sard. — one of flowers and three ofsugar. — Cadet de Gassicourt — one offlowers in powder, four of sugar, and a suf-ficient quantity of water.

AROMATIC POWDER. (RaTIEr)

R. Rosemary,Sage,Thyme,

of each, four ounces.

Muriate of Ammonia, \ of each,Camphor, J twenty grains.

Pulverize, and mix. — Dupuytren ap-plies it, instead of cinchona, in gangreneand hospital gangrene.

aromatic species. (FULD.)

R. Root of Florentine Iris,"^

---------- Zedoary,

Herb of Balm,

---------- Rosemary,

---------- Wild Thyme,

Flowers of Lavender,

Cloves,

Nutmeg, \- of each, two drams.

>

of each,six drams.

Cinnamon,

Mix.- — They are resolvent, nervine, andcorroborant. To be applied in bags.

DIANTHOS SPECIES. (WlRTEM.)

six drams.

R. Root of Liquorice,

---------- Ginger,

--------- Zedoary,

--------- Galanga,

Aloe Wood,

of each,four scruples.

Cinnamon,Cloves,

Lesser Cardamoms,Mace,Nutmegs,Spikenard,

Flowers of Rosemary,Roses,

of each,four scruples.

------ Violets, J

"1Fennel

Seeds of Anise, ]

one ounce.

of each,six drams.of each,four scruples.

Make a powder. — Dose, from half a dramto one dram. — They are cephalic, stomachic,and carminative.

EXTRACT OF ROSEMARY.

Extractum Rorismarini. (Herbip.)R. Flowering Tops of Rose-"I of eac]|jf one pound,eight pounds.Digest for three days at a moderate tem-

mary,Alcohol,Water,

perature ; then express, and set aside anddecant the liquor : distil off the alcohol,and evaporate the remainder to the properconsistence.

INFUSION OF ROSEMARY. (FORM. HOP. Fr.)

R. Flowering Tops of Rose- "1 of each,mary, >■ two drams

Liquorice, J and a half.

Boiling Water, a sufficient quantityto obtain two pounds of strained liquor.Dose, one or two ounces.

HONEY OF ROSEMARY.

Mel Rorismarini seu anthosatum. (Fuld. ;Palat. ; Sard. ; Wirtem. ; Spiel-mann)

R. Fresh Flowers of Rosemary,

eight ounces.Spring Water, four ounces.

Warm Despumated Honey,

two pounds.Digest for ten or twelve days in a warmplace ; then boil in a water-bath, and ex-press. (Palat. ; Wirtem.)

Sard, directs four pounds of honey andtwo pounds of flowers to be digested andthen boiled in a water-bath. — Spielmann—eight ounces of dried herb to be digestedfor several days with twenty-four ounces ofdespumated honey. — Fuld.— one part of in-fusion of rosemary to be mixed with fourparts of despumated honey.

It is excitant, cephalic, anti-colical, car-minative, and uterine. — It may be added tolavements.