48 
SYRUPUS  SENEGA. 
acid  being  but  sparingly  soluble  in  cold  alcohol,  when  isolated, 
although  freely  soluble  in  boiling  alcohol ;  I  instituted  experi- 
ment IX,  which  satisfied  me  that  none  of  the  active  matter  re- 
mained undissolved.  Moreover,  the  residues  in  experiments  VII, 
VIII  and  IX  were,  when  washed  with  cold  alcohol,  tasteless, 
while  the  alcoholic  tincture  was  strongly  acrimonious — satisfac- 
tory proof  that  polygalic  acid,  as  it  exists  in  the  drug,  is  soluble 
in  cold  alcohol.  Experiments  X  and  XI  were  instituted  in  order 
to  determine  whether  a  more  aromatic  preparation  could  be 
obtained,  which  would  at  the  same  time  exhibit  the  desired  prop- 
erties, viz  :  transparency  and  permanence.  The  results  were  in 
the  negative,  the  preparations  being,  if  anything,  inferior  to  the 
officinal  syrup. 
Having  thus  given  attention  to  all  points  of  objections,  and 
refuted  them  experimentally  as  far  as  they  lay  within  the  scope 
of  my  knowledge,  I  express  myself  favorable  to  the  syrup  pre- 
pared according  to  experiment  VII,  and  beg  leave  to  recommend 
the  following  formula,  which  I  hope  will  be  examined  critically 
and  experimentally. 
Take  of  seneka,  in  moderately  fine  powder,  four  troyounces  ; 
sugar,  (refined)  fourteen  and  a  half  troyounces  ;  distilled  water 
two  pints,  or  a  sufficiency ;  alcohol  eight  fluidounces.  Moisten 
the  seneka  with  two  fluidounces  of  water,  and  allow  to  rest  for 
or  three  hours ;  then  pack  tightly  in  a  conical  percolator, 
pour  on  water  until  the  infusion  begins  to  pass,  when  stop  the 
operation  for  24  hours,  after  which  resume  displacement,  and 
continue  until  two  pints  have  passed,  or  until  the  root  is  exhaust- 
ed. Evaporate  the  percolate  carefully  on  a  water-bath  to  two 
fluidounces  and,  while  still  warm,  gradually  stir  in  the  alcohol. 
Transfer  the  mixture  to  a  bottle  and  shake  occasionally  for  seve- 
ral hours,  filter,  distil  to  two  fluidounces,  add  two  fluidounces 
of  water  and  evaporate  again  to  two  fluidounces.  Then  add 
sufficient  water  to  make  the  measure  up  to  8  fluidounces,  filter, 
and  if  not  perfectly  clear,  refilter  until  the  liquid  passes  per- 
fectly clear.  Pour  the  filtrate  on  the  sugar  contained  in  a  por- 
celain dish  and  make  syrup. 
These  directions,  carefully  followed,  will  insure  a  handsome 
product ;  it  is  scarcely  necessary  to  state  that  the  heating  should 
