452 XII. CONSISTENT AND DRY COMPOUNDS— 



Pate de gomme de Senegal. White sugar 51b., washed gum 

 Senegal 6lb., water 30 pints, make into a paste, add orange flower 

 water 9 oz. by weight ; essence of lemons and citric acid may be 

 added to flavour it : sold for Pate de dattes, and Pate de jujubes. 



Pate de guimauve^ Pasta althcBce. Rad. althaeae decort. 3 iv, 

 water 5 pints ; boil to 4 pints, strain, add gum. Arab., sacch. a lb., 

 of each lb. ij, evaporate to an extract, then take from the fire, stir 

 it quickly with the white of 12 eggs, previously beat to a froth, 

 add, while stirring, aq. flor. aurant. fl3 iv. — Pate de gomme 

 Arabique is sold for it. 



Pate de dattes. Dates l^lb., white sugar 5lb., washed gum 

 Senegal 6lb., water 30 pints, orange flower water 9 oz. by weight; 

 prepare as the Pate de gomme Arabique : produce about 9lb. — 

 P^te de gomme de Senegal is sold for it. 



Pate de jujvhes. Raisins stoned lib., currants picked, jujubes 

 opened, of each 4 oz., water q. s. ; boil, strain with expression, add 

 sugar 2lb. 4 oz., gum. Arab. 2lb. 8 oz., previously made into a mu- 

 cilage with some water, and strain ; evaporate gently, pour into 

 moulds, finish the drying in a stove, and then divide it : expec- 

 torant in coughs.— Pate de gomme de Senegal is sold for it. 



Refined juice y Refined liquorice, Spanish liquorice 4lb., gum. 

 Arab. 2lb., water q. s. ; dissolve, strain, evaporate gently to a soft 

 extract, roll into cylinders, cut into lengths, and polish by rubbing 

 them together in a box ; expectorant in coughs, &c. — 2. Spanish 

 liquorice, carpenter'*s glue, of each lb. j, water q. s. 



Pate de reglisse noire. Refined liquorice 8 oz., gum Arabic 2lb., 

 sugar lib., water q. s. ; dissolve, and evaporate till it forms a very 

 thick syrop, add rad. enulae camp., rad. irid. Flor. ana 3 ss, ess. de 

 cedrat a few drops, put into tin moulds, and dry in a stove. 



Pate blanche de reglisse. From the roots of liquorice, in the 

 same manner as pate de guimauve ; pectoral. 



Barley-sugar, Saccharum hordeatum. Sugar lib., saffron 12 

 grains, water q. s. ; boil to a full candy height, pour it out upon 

 an oiled slab, and roll it in cylinders; formerly a decoction of 

 barley was used. — 2. Use mucilage of gum Arabic, and flavour 

 with lemons. 



White harleg-sugar, Penides, Alphenic, Sugar q. p., decoction 

 of barley q. s. ; boil to a full candy height, add a few drops of 

 ess. Bergamotte or ess. of lemons, and twist it together, that the 

 air may render it white. — 2. Add starch to give the whiteness. 



Chocolate, Chocolada, Chocolat de Sante. Caraccas cacao 8lb., 

 Island cacao 21b., roast them, and while warm add white sugar 

 lOlb., make into a paste on a heated slab ; produces 22lb. — 2. 

 Caraccas cacao 81 b., sweet almonds q. s. to relieve the dryness of 



