690

THYMUS.—THYME.

MI;

Water, seven P arts -

Distil. (Gall.)

Dan. prescribes one part of flowers andsix parts of water. — Hann. ; and Sax. — oneof flowers and eight of water. — Bavar. —one of flowers and nine of water.R. Flowering Herb of Thyme,

twenty-five parts.Water, seventy-five parts.

Muriate of Soda, three parts.

Distil at the end of three days.Dose, from two to four drops.

DISTILLED WATER OF THYME.

Aqua Thymi. (Gall.; Herbip.)

R. Flowering Herb of Thyme, five parts.Water, twenty parts.

Distil ten parts. (Gall.)

Herbip. prescribes one part of herb andsix parts of water.

Dose, from two to four ounces.

spirit of thyme.

Spiritus seu Alcohol Thymi. (Brugna-telli)

R. Flowering Herb of Thyme,

one pound two ounces.Proof Spirit, eight pounds.

Distil three fourths.

Dose, from half a dram to one dram.

aromatic spirit.Spiritus aromaticus. (Lipp.)

R.

Herb of Thyme,Marum,

oary, 1

three ounces.

one ounce.

of each,

two ounces.

eight ounces.

Root of ZedoaCaraway,

Alcohol, ^^^^^^^^^^^^^

Macerate for twenty-four hours, and add,Water, eight pounds.

Distil slowly eight pounds.

4. Thymus Serpyllum, Linn.— Wild Thyme,Mother of Thyme.

Synonimes : — Serpolet, Fr. ; Quendel,Feldkümmel, Germ. ; Materj dausska,Bohem. ; Wild Thymian, Dan. ; Serpol,Span.; Wild Tym, Dut.; Sermollino,Serpilkt, Ital. ; Macierzanka, Pol. ;Serpao, Port. ; Schadownik, Russ. ;Backtimiàn, Swed.

Amst. ; ä-ustr. ; Batav. ; Bavar. ;Belg. ; Bitajs. ; Dan. ; Hisp. ; Gall. ;Ferr.; Fo*M. Hôp. Fr.; Fuld. ; Ge-nev. ; Hann. ; Hass. ; Lipp. ; Olden. ;Lusit.; Pol.; Borus. ; Ross. ; Sax. ;Wirtem. ; Herbip. ; Wurceb. ; Ber-

gius ; Brugnatelli ; Guibourt ;Murray and Gmelin ; Piderit ; Spiel-mann ; Zarda.

A plant common in every part of Europe.(Fig. Flore Medic. VI. 326)

The flowering herb (Herba et Flores Ser-pylli) is employed. It presents a branching,rough stem, furnished with small, nearlysessile leaves, ciliated at the borders, ovalor lanceolated, and bearing small groups ofvery short, axillary, pedicellated flowers,forming very short spikes, and frequentlya kind of terminal head. Its odour is agree-able, and its taste bitter and balsamic.

OIL OF WILD THYME.

Oleum Serpylli lethereum, Aetheroleum Ser-pylli. (Austr, ; Bavar. ; Bruns. ;Hann. ; Palat. ; Sax.)

R. Flowering Herb of Wild Thyme,

one part.Water, eight parts.

Distil. (Hann.; Sax.)

Bavar. prescribes one part of wildthyme and nine parts of water. — Austr. —one of wild thyme and twelve of water.R. Flowering Herb of Wild Thyme,

twenty-five parts.

Water, seventy-five parts.

Muriate of Soda, three parts.

Macerate for three days, and distil.

(Bruns. ; Palat.)

distilled water of wild thyme.

Aqua Serpylli. (Sard.)

R.

Flowering Herb of Wild Thyme,

one part.Water, four parts.

Distil one half, and re-distil with freshherb.

SPIRIT OF WILD THYME.

Spiritus Serpylli. (Austr. ; Bruns. ;Dan.; Fuld.; Hann.; Hass.; Lipp.;Palat. ; Pol. ; Borus. ; Sard. ; Sax. ;Wirtem. ; Herbip. ; Piderit ; Swe-diaur)

R. Flowering Herb of Wild Thyme,

one part.Alcohol, four parts.

At the end of three days, distil one half.(Bruns. ; Hann. ; Hass. ; Palat. ; Pol. ;Borus. ; Sax.; Wirtem. ; Piderit)

Lipp. prescribes one part of herb and sixparts of alcohol ; one half to be distilled. —Dan. ; and Fuld. — one of herb and six ofalcohol ; two thirds to be distilled, and re-distilled with one half part of fresh herb. —Herbip. — one pound and a half of herb and