ON  THE  SYKUPS  OF  ORANGE  PEEL,  ETC. 
299 
Reduce  the  orange  peel  to  coarse  powder,  put  it  in  a  small 
glass  percolator,  and  pour  deodorized  alcohol  slowly  on  it  till  six 
fluid  ounces  of  tincture  have  passed.  Evaporate  this  spontaneously, 
or  by  a  heat  of  120°  F.,  till  reduced  to  one  third  ;  triturate  this 
with  the  carbonate  of  magnesia,  an  ounce  of  sugar,  and  half  a 
pint  of  water  gradually  added,  as  in  making  the  officinal  aroma- 
tic waters  ;  pour  the  mixture  on  a  filter,  and  when  the  liquid 
ceases  to  pass,  add  water  till  a  pint  has  filtered.  To  this  add 
the  sugar  in  a  covered  vessel,  dissolve  with  a  gentle  heat  and 
strain,  if  necessary,  through  cotton  flannel.  Thus  made,  syrup 
of  orange  peel  possesses  all  the  delightful  flavor  of  the  rind, 
keeps  well,  and  is  superior  to  that  made  by  a  process  previously 
suggested  by  me  in  the  19th  vol.  of  this  Journal,  and  noticed  at 
page  1206  of  the  9th  edition  of  the  U.  S.  Disp.,  and  which 
Mr.  Laidley,  without  being  aware  of  it,  has  re-suggested  at  page 
106  of  this  volume. 
Syrup  of  Tolu. 
Take  of  Balsam  of  Tolu, 
Carbonate  of  Magnesia,    each  half  an  ounce, 
Sugar,  two  pounds  and  a  half,  (troy,) 
Alcohol,  a  fluidounce, 
Water,  a  sufficient  quantity. 
Triturate  the  tolu  with  the  carbonate  of  magnesia  and  an 
ounce  of  sugar,  add  first  the  alcohol,  and  then  water  gradually 
during  the  trituration,  till  the  mixture  measures  about  twelve 
fluidounces,  and  pour  it  on  a  filter.  When  the  liquid  ceases  to 
pass,  add  water  till  the  filtrate  amounts  to  a  pint.  Dissolve  the 
sugar  in  this  by  means  of  a  gentle  heat,  and  strain  through  damp 
cotton  flannel,  if  required. 
If  the  tolu  is  very  soft,  it  will  be  best  to  dissolve  it  in  the 
alcohol  in  a  capsule,  and  then  triturate  it  with  the  sugar  and 
magnesia,  and  finally  the  water.  Where  the  tolu  is  sufficiently 
dry  to  pulverize,  the  preparation  may  be  made  without  any 
alcohol  ;  but  in  general  it  is  best  to  use  deodorized  alcohol,  the 
small  quantity  of  which  is  of  little  account. 
