PHARMACY. 
ounces ; any kind of liquor one pint, (one 
pint and a half, Dub!.); dissolve the sugar 
in the liquor, in a water bath ; (mix and 
boil down to one pound, Dubl.) ;'then set it 
aside for twenty-four hours ; take off the 
scum, and pour off the syrup from the feces 
if there be any. 
Syrups are solutions of sugar in any wa- 
tery fluid,, whether simple or medicated, 
Simple syrup is nutritious and demulcent. 
When made of fine sugar, it is transparent 
and colourless. If necessary, it is easily 
clarified by beating to a froth the white of 
an egg with three or four ounces of water, 
mixing it with the syrup, and boiling the 
mixture for a few seconds, until the albumen 
coagulates, and enveloping all heterogene- 
ous matters, it forms a scum, which may be 
easily taken off, or separated by filtration. 
When, instead of simple water, any other 
fluid is used for dissolving the sugar, the sy- 
rup is then medicated. Medicated syrups 
are prepared either with express juices, in- 
fusions, decoctions, or saline fluids. The 
object of forming these into syrups, is ei- 
ther to render them agreeable to the palate, 
or to preserve them from fermentation. In 
the latter case, the quantity of sugar added 
becomes a matter of great importance ; for 
if too much be employed the sugar will se- 
parate by crystallization ; and if too little, 
instead of preventing fermentation, it will 
accelerate it.- About two parts of sugar to 
one of fluid are the proportions directed by 
the British Colleges with this view. But as, 
in some instances, a larger quantity of fluid 
is added, and afterwards reduced to the 
proper quantity by decoction, it will not be 
superfluous to point out some circumstances 
which show the evaporation to have been 
carried far enough. These are the tendency 
to form a pellicle on its surface, when a 
drop of it is allowed to cool, the receding 
of the last portion of each drop, when 
poured out drop by drop, after it is cold ; 
and, what is most to be relied on, its spe- 
cific gravity when boiling hot being about 
1.38o, or I'a when cold. The syrup which 
remains, after all the crystallizable sugar has 
been separated from it, has been much, and 
probably justly, recommended by some for 
the preparation of medicated syrups and 
electuaries, although its pharmaceutical su- 
periority is actually owing to its impurity. 
The following are the official prepara- 
tions. 
Syrupiis simplex, Edin. simple syrup. 
Syrupus acidi acetosi, Edin. syrup of 
acetous acid. 
Syrupus allii, Dubl. syrup of garlic. 
Syiupus, altheae, Lond. Edin. syrup of 
marshmallows. 
Syrupus zingiberis, Lond. syrupus amomi 
zing. Edin. syrup of ginger. 
Syrupus corticis aurantii, Lond. syrupus 
citri aurantii, Edin. syrup of orange-peel. 
Syrupus limonis sued, Lond, Dubl. syru- 
pus citri medici, Edin. syrup of lemons. 
Syrupus sued fructus mori, Dubl. syru- 
pus sued fructus rub. idsei, Lond. syrup of 
mulberries, 
Syrupus succi fructus ribis nigri, Lond. 
syrup of black currants, 
Syrupus colchici autumnalis, Edin. syrup 
of colchicum. 
Syrupus caryophylli rubri, Lond. syrapus 
dianthi caryophylli, Edin. syrup of clove 
July flowers. 
Syrupus croci, Lond. syrup of saffron. 
Syrnp is mannre, Dubl. syrup ofmantia. 
Syrupus papaveris semr.iferi, Edin. syru- 
pus papaveris albi, Lond. syrup of white 
poppies. 
Syrupus papaveris erratid, Lond. syrup 
of red poppies. 
Syrupus opii, Dubl. syrup of opium. 
.Syrupus rhamni cathartic!, Edin. syrupus 
spinas cervin, Lond. syrup of buckthorn. 
Syrupus rosse, Lond. syrupus rosre 
centifoli®, Edin. syrup of damask roses. 
Syrupus rosae Galliciae, Edin. syrup of 
roses. 
Syrupus scillaa maritimaB, Edin. syrup of 
squills. 
Syrupus tolutanus, Lond. syrupus tolui- 
ferae balsami, Edin. syrup of balsam of tolii. 
Syrupus viote, Lond. syrupus violae 
odoratae, Edib. syrup of violets. 
Class XIII. Mellila, Medicated 
Honeys. 
Honey itself is first to be despumated or 
clarified by dissolving it in a water-bath, and 
removing the scum as it arises. The fol- 
lowing preparations are then made of it. 
Mel. acetatnm, Lond. honey acetated, 
simple oxymel. * 
Oxymel colchici, Lond. oxymel of mea- 
dow saffron. 
Mel. rosae, Lond. Dubl. honey of roses. 
Mel. scillae, Lond. honey of squills. 
Oxymel scillae, Lond. oxymel of squills. 
Oxymel aeruginis, Lond. oxymel of verdi- 
gris. 
Class XIV. Mistura et Emxilsiones. Mix- 
tures ANB Emulsions. 
This double class comprehends prepara- 
tions in which oils and other substances, in- 
