FORMULAS  FOR  THE  FLUID  EXTRACTS. 
545 
The  manner  of  treating  the  Sassafras  involves  but  little  trouble, 
and  while  it  effectually  communicates  the  properties  of  that 
aromatic,  it  also  introduces  a  little  alcohol,  which  insures  the 
stability  of  the  preparation. 
EXTRACTUM  TARAXACI  FLUIDUM. 
Take  of  Taraxacum  in  powder,  (No.  50,)  16  ounces  Troy. 
Diluted  Alcohol,  a  sufficient  quantity. 
Moisten  the  Taraxacum  with  four  fluid  ounces  of  diluted  al- 
cohol, pack  it  in  a  conical  percolator,  cover  it  with  a  disc  of 
cloth,  and  pour  on  diluted  alcohol  until  three  pints  have  gradu- 
ally passed.  Reserve  the  first  half  pint,  and  evaporate  the  re- 
mainder at  120°  Fahr.,  till  reduced  to  half  a  pint,  mix  it  with 
the  reserved  tincture  and  filter. 
Fluid  extract  of  Taraxacum  may  also  be  made  from  the  fresh 
root  by  the  following  process,  viz  : 
Take  of  recent  Dandelion  Root,  (gathered  in  Autumn,)  24  ounces. 
Alcohol,  half  a  pint. 
Bruise  the  root  to  a  pulp,  mix  it  intimately  with  the  alcohol, 
and  after  maceration  for  a  week  express  strongly  and  filter  to 
get  two  pints  of  fluid  extract. 
Remarks. — The  first  formula  is  the  "Liquor  Taraxaci  "  of 
the  English  pharmaceutical  chemists,  and  it  is  a  good  prepara- 
tion when  made  in  the  manner  described.  The  second  formula 
is  the  "  Preserved  juice  of  Taraxacum,"  now  in  use  in  Philadel- 
phia, and  which  merits  a  place  in  the  Pharmacopoeia.  The  ob- 
ject of  maceration  for  a  week  is,  that  the  cellular  tissue  of  the 
root  may  be  softened,  so  as  to  yield  more  freely  to  pressure. 
EXTRACTUM  GLYOYRRHIZ^  FLUIDUM. 
Take  of  Extract  of  Liquorice  (Calabria)  eight  ounces,  (Troy.) 
Sugar  in -powder,  ten  ounces,  " 
Water,  a  sufficient  quantity. 
Bruise  the  extract  till  reduced  to  pieces  about  the  size  of  a 
pea,  enclose  it  in  a  gauze  cloth,  suspend  it  in  a  pint  vessel,  cover 
it  with  water,  let  it  stand  12  hours,  pour  off  the  dense  liquor, 
renew  the  water,  and  again  macerate  for  12  hours.  Drain  the 
liquor  from  the  undissolved  portion  of  extract,  mix  it  with  the  first 
liquid,  evaporate  to  12  fluid  ounces,  strain  if  necessary,  dissolve 
in  it  the  sugar,  and  evaporate  till  the  fluid  extract  measures  a 
pint. 
