554  PRESERVATION  OF  MEDICINAL  PREPARATIONS. 
with  the  aid  of  heat,  which  needs  no  skimming  or  straining.  I 
never  prepare  more  than  12  or  15  oz.  (by  weight)  of  syrup  : 
when  used  up,  another  bottle  is  opened,  and  so  on.  The 
advantage  rests  in  the  small  quantity  of  sugar  necessary  at 
one  time,  and  in  the  possibility  of  preparing  the  syrup  whenever 
demanded. 
With  syrups  prepared  from  liquids  which  are  not  previously 
subjected  to  fermentation,  I  follow  a  somewhat  different  method: 
I  prepare  the  syrup  according  to  the  Pharmacopoeia,  fill  it  in  4 
oz.  vials,  and  treat  the  same  as  in  the  first  instance.  Such 
syrups  are  syrupus  altheeae,  capillar,  vener.,  cinchona,  mannse, 
mesembrianth.  cryst.,  papav.  alb.,  rhei,  rhoeados,  senegoe,  sennae  c. 
mann.,  sennse,  rosse,  violse  odoratse,  &c.  For  syrups  prepared  with 
wine,  I  recommend  the  same  method,  though  they  keep  for  a 
longer  time  than  the  others.  Almond  syrup  is  prepared  by  me 
as  follows  :  the  sugar  is  dissolved  as  well  as  possible  in  the  cold 
strained  emulsion,  the  solution  is  poured  with  constant  agitation 
into  4  oz.  vials,  which  are  afterwards  immersed  in  water  of  about 
50°  K.  (145  F.)  to  complete  the  solution,  and  then  sealed  with 
wax.    Thus  prepared  it  may  be  kept  for  years. 
2. — Honeys  and  Inspissated  Juices, 
The  best  method  for  clarifying  honey  is  Rebling's  method  with 
tannin  and  lime  water,  to  neutralize  the  free  acid,  whereby  all 
foreign  matter  is  removed,  not  a  trace  of  tannin  left  behind, 
and  the  honey  rendered  perfectly  clear.  For  compound  honeys, 
such  as  Mel  liquiritioe,  rosatum,  tannatum,  Mellitum  cum  succo 
mercurial,  annuaa,  the  vegetable  fluids  are  first  to  be  filtered,  and 
a  clear  honey  is  obtained,  which  is  to  be  preserved  like  the 
syrups.  The  same  applies  likewise  to  the  inspissated  juices ; 
when  evaporated  to  a  syrupy  consistence,  they  are  preserved  by 
Appert's  method  ;  Succus  ebuli,  juniperi,  sambuci,  spinas  cerv. 
inspiss.,  &c,  keep  thus  unaltered. 
3. — Distilled  Medicated  Waters. 
The  medicated  waters  prepared  from  the  volatile  oils,  as  is 
well  known,  are  not  identical  with  the  distilled  waters.  Cinnamon 
water,  for  instance,  when  distilled  from  cinnamon,  has  a  strong 
odor  and  a  sweet  taste ;  prepared  from  the  oil,  it  is  destitute 
of  sweetness.     The  waters  distilled  from  German  chamomile, 
