ASSE

39

a hot, bitter, acrid, nauseous emetic, cathartic, and diuretic, in dosesof gr. x to |ss of the powder in dropsy, and intermittents, but seldomused. In cephalaea as an errhine, a pinch of the powder mixed withsugar at bed-time.Enters into Pulv. Asari Comp. E.Asclepias Tubbrosa. Swallow Wort. An American plant, excellent

as a diaphoretic in catarrh and rheumatism. (Chapman.)Asparagin. New. A vegetable principle discovered in the juice ofasparagus, concentrated by evaporations, when, as was observed byVauquelin and Robiquet, a number of crystals separate spontane-ously. These crystals appear to be composed of hydrogen, oxy-gen, charcoal, and nitrogen; but contain neither earth nor alkali.They are white, transparent, and slightly nauseous and cool to thetaste.Soluble in water.Aspartic Acid. This is procured from Asparagin.Aspin Bark. The bark of the aspon, Populus Iremula, is an excellentbitter, and may be used as a substitute for gentian, quassia, &c. Itis said to soothe urinary irritation.Asphaltum. See Petroleum. L.

Assaegetida Gummi Resina. L. E. D. P. Assafcetida, a gum resinprocured by cutting the fresh root of the Ferula assafcetida, andscraping off what exudes when it is dry.Adulterated with earthy substances, &c.; but the genuine may beknown by its reddish violet colour when broken, by its having astrong alliaceous smell, and from its not being brittle. When old itsodour becomes faint.Medicinally it is an excellent antispasmodic, expectorant, tonic, aperient,aud anthelmintic, in doses of gr. v to 3j in form of pill for asthma,dyspnoea, hooping-cough, hysteria, spasm, colic, obstipation, &c, andin form of enema, jij dissolved in gviij of water for ascarides.Enters into Pil. Assafoetidae Com. E. Pil. Aloes cum Assafoctid. E.Pil. Galbani Comp. L. Mist. Assafoetidie. L. D. Spir. AmmoniteFoetidus. L. E. D. Tinct. Assafcetidae. L. E. D. Tinct. CastorciComp. E.Asses' Milk {artificial). There are several ways of preparing this,but two will suffice. 1. Boil in three pints of water till half wasted5j each of eryngo root, pearl barley, sago, and rice: strain and puta tea-spoonful of the mixture into a coffee-cup of boiling milk so asto render it of the consistence of cream. Sweeten it with sugar orhoney to taste. 2. Take two large spoonfuls of good hartshornshavings, 31J of pearl barley, 5 j of eryngo root, the same quantity ofChina root and preserved ginger, and 18 white snails bruised witli

C ■ ■ -A*

t