460 STANDARD RBCBIPTS. 



Put the bottle into a kettle of cold water, and put over the fire. Let it 

 boil violently for half an hour. Then pour off the liquid and boil the 

 remaining meat in one pint of water for the same time. Strain both 

 liquids and mix. Flavor with salt and pepper and put while boiling 

 hot into air tight bottles or cans. Keep in a cool place. 



Bitter Essence. This is a well known tonic and stomatic. It is 

 usually taken combined with mixtures. 



1 ounce Gentian Root, i ounce Bitter Orange Peel, 



I ounce Wormwood, T ounce Blessed Thistle, 



12 ounces Alcohol. 



Mix and let stand for two weeks, shaking occasionally. Strain and 

 it is ready for use. Dose from one-half to two tea-spoonfuls. 



Tincture of Camplior. The tincture of camphor of the stores is 

 not as strong as the spirits of camphor previously described. The tinct- 

 ure of camphor of the stores is about 



9 drams Gum Camphor, 

 1 quart Alcohol. 



The Spirits of camphor can be reduced and made of the strength of 

 this solution by adding spirits of wine. 



To Color Essences. As a matter of appearance the tinctures are 

 often times colored. The best method is to steep a portion of the herb 

 of which the tincture is made in a little water for sex^eral hours. The 

 essence of cinnamon is often colored with the tincture of red sandal 

 wood. 



HOW TO MEASURE MEDICINE. 



Measures and Equivalents. For the sake of convenience, in the 

 absence of proper instruments, we often make use ol means of 

 measurements, which are not precice nor uniform, yet are sufficiently 

 accurate for ordinary purposes. There are a few common household 

 implements which correspond to a certain extent with the regular 

 standard measures. 



I Tea-spoon holds about 60 drops. 



I Tea-spoon holds about i fluid dram. 



I Dessert-spoon holds about 2 fluid drams. 



I Table-spoon holds about 4 fluid drams. 



I Thimble holds about ^ of a fluid dram. 



