328 
Medicated  Syrups. 
(  Am.  Jour.  Pharm. 
\      July,  1878. 
ounces.  Prepared  in  this  manner,  syrup  of  wild  cherry  bark  is  an 
elegant  transparent  syrup,  having  in  a  very  marked  degree  the  odor  and 
taste  of  the  bark. 
Syrupus  Senegse. — Mix  1  fluidounce  of  alcohol  with  15  fluid- 
ounces  of  syrup,  and  with  2  fluidounces  of  this  mixture  moisten  4 
troyounces  of  senega  in  moderately  coarse  powder,  transfer  this  to  a 
conical  glass  percolator,  and  gradually  pour  on  it  the  mixture  of  alcohol 
and  syrup,  and  when  this  has  passed  through,  sufficient  syrup  to  make 
the  percolate  measure  1  pint.  Thus  prepared,  the  syrup  has  the  odor 
and  taste  of  the  root  very  decidedly. 
In  the  same  manner,  using  a  mixture  of  1  fluidounce  of  alcohol  and 
15  of  syrup,  were  prepared 
Syrupus  rhei  from  720  grains  of  rhubarb,  in  moderately  coarse 
powder  ; 
Syrupus  rhei  aromaticus,  from  120  grains  of  rhubarb,  15  grains 
of  nutmeg  and  30  grains  each  of  cinnamon  and  cloves,  all  in  moderately 
fine  powder  ; 
Syrupus  ipecacuanhse,  from  1  troyounce  of  ipecac  ; 
Syrupus  sarsaparillae  compositus,  from  3  troyounces  of  sarsapa- 
rilla,  180  grains  of  guaiacum  wood  and  120  grains  each  of  pale  rose, 
senna  and  liquorice  root  ;  3  drops  of  oil  of  anise  and  2  drops  of  oil  of 
gaultheria  are  dissolved  in  the  percolate  ; 
Syrupus  scillse  compositus,  from  1  troyounce  each  of  squill  and 
senega  ;  12  fluidounces  of  percolate  are  obtained  and  mixed  with  a 
solution  of  12  grains  of  tartar  emetic  in  2  fluidrachms  of  hot  water. 
Syrupus  kramerise,  from  3  troyounces  of  rhatany,  in  moderately 
fine  powder. 
Several  of  the  syrups  were  also  prepared  without  the  addition  of  the 
fluidounce  of  alcohol,  which,  however,  the  author  does  not  consider 
objectionable,  but,  on  the  contrary,  preferable.  Although  it  takes  a 
longer  time  to  prepare  a  syrup  in  this  manner  than  by  the'  officinal 
process,  the  one  suggested  is  claimed  to  yield  better  results  because  no 
injury  by  heat  can  occur,  and  because  no  principle  is  taken  up  in  the 
early  part  of  the  process  to  be  discarded  and  filtered  out  towards  the 
end.  The  essay  was  accompanied  by  specimens  of  the  syrups  prepared 
in  September,  1876. 
