8 
ON SYRUP OP SARSAPARILLA. 
ounces, (the proper degree of concentration for adding su- 
gar to form the syrup,) and set aside for several hours, when 
there subsided a further precipitate, similar in every respect 
to that collected from the twenty-two fluid ounces. This 
infusion, on being reduced to four fluid ounces, formed an 
extract stronger in appearance than the aqueous one of ex- 
periment first. Sufficient alcohol to cover the root, remain- 
ing after treatment with water in experiment second, 
being poured on, and macerated for twelve hours, was sub- 
jected to displacement with diluted alcohol, until one pint 
of tincture passed. This was evaporated to four fluid ounces, 
thus yielding a fluid very sensibly marked with the bitter- 
ness and acrimony of the root. 
No. 3. Four ounces of bruised sarsaparilla, macerated for 
twenty-four hours in diluted alcohol, and treated by dis- 
placement with sufficient of the same menstruum, until 
twenty-two fluid ounces of tincture passed, was evaporated 
to eleven fluid ounces, and set aside for twelve hours. Fur- 
ther additions of diluted alcohol were made to the root, and 
subsequently water, but neither liquid had much taste of 
sarsaparilla, the strength having been exhausted by the first 
process. 
At the expiration of twelve hours, no deposit having oc- 
curred in the evaporated tincture, it was further reduced to 
four fluid ounces, and yielded a fluid extract very much 
stronger to the taste than either of those previously obtain- 
ed. This extract was boiled for several hours, frequent ad- 
ditions of water being made to supply the waste. The pre- 
paration was evidently much weakened by the treatment, 
and the peculiar aroma that arose from the liquid at the 
commencement of the boiling, was entirely dissipated. The 
similarity of odor between this and the oily substancespoken 
of in experiment second, would seem to identify them ; and 
that part, at least, of the activity of the root is contained in 
this substance may be inferred from its sensible properties 
being characteristic of the taste of good sarsaparilla. The 
