xxvi. INTRODUCTION. 



of rhubarb^ half an ounce of cardamom seeclf> 

 and a quarter of an ounce of safFronj with a 



quart of spirit- 

 s' Elixir salutis, made of a pound of stoned 

 raisins, a pound of scna, an ounce and half of 

 carrawaj s^eds^ and half an ounce of cardamoms^ 

 in a gailon of spirit/ 



9. Elixir of yitriol, made of six drams of cin- 

 namon^ three drams of cardamoms, two dfams 

 of long pepper, and the same of ganger ; and 

 a quart of spirit : to a pint of this tincture strain- 

 ed clear off, is to be added four ounces of oil of 

 vitriol : this is an excellent stomachic. Lastly, 

 to these it mav be well to &dd the famous frier's 

 talsam^ -wluch is made of three ounces of ben- 

 jamin, two ounces of strained storax, one ounce 

 of balsam of To^lu, half an ounce of aloes, and 

 a quart of spirit of wine, such as is burnt under 

 lamps. This spirit may be made by pufting' 

 a gallon of roolosscs spirit into the still, and draw- 

 ing off two quarts, and this will be useful for 

 spirit of wine and camphire, which is made 

 by diasohing an ounce of camphire in a quart of 

 the spirit. Lastly, we are to add what is called 

 the asthmatic elixir, made with flower of benja- 

 niin and opium, of each a dram^ camphire two 

 scruples, oil of aniseed forty drops, liquorice 

 root half an ©unce, heney one ounce, and a 

 quart of spirit. This is a, gentle apiate^ and is 



much better in families thau the strong lauda- 

 num. 



As to the tinctures made with white wine 

 instead of spirit, a few arc sufficient. Steel 

 wine is made of a quarter of a pound of filings 

 of iron, and half an ounce of mace, and the 

 same quantity of cinnamon, put into two quarts 

 vt' Rhenish lliera picra is made of half abound 



