304 
Compton  ia  Asplen  i  folia . 
i  Am.  Jour.  Pbarm. 
1     July  1,  1873. 
COMPTONIA  ASPLEN IFOL1  A. 
By  Richard  T.  Chiles. 
Extract  from  an  Inaugural  Essay. 
All  parts  of  the  plant  possess  a  resinous  and  spicy  odor,  which  is 
increased  when  the  plant  is  rubbed,  but  the  leaves  and  joung  branches 
are  the  parts  which  are  used  in  medicine. 
Sweet  fern  is  esteemed  in  domestic  practice  as  a  mild  astringent 
tonic,  possessing  considerable  alterative  properties,  and  has  been 
used  with  great  success  in  diarrhoea,  dysentery  and  the  bowel  corn- 
plaints,  which  are  so  prevalent  among  children  during  the  summer 
months. 
Preparations :  Decoction,  Infusion,  Syrup  and  Fluid  Extract. — 
The  decoction  is  made  by  boiling  an  ounce  of  the  leaves  in  a  pint 
and  a  quarter  of  water  to  a  pint,  and  straining;  of  this  preparation* 
one  or  two  fluid-ounces  may  be  given  two  or  three  times  a  day. 
An  infusion  made  in  the  proportions  of  a  half  ounce  of  the  leaves 
to  a  pint  of  boiling  water  is  frequently  used. 
A  fluid  extract,  prepared  by  the  following  formula,  yields  a  pre- 
paration which  contains  the  virtue  of  the  leaves  in  a  concentrated 
form,  and  which  has  many  advantages  over  either  the  decoction  or 
infusion. 
Take  of— 
Sweet  fern  leaves,  in  line  powder,  .  10  troy -ounces. 
Diluttd  alcohol,      .  .  .  a  sufficient  quantity. 
Moisten  the  powder  with  three  fluid-ounces  of  diluted  alcohol,  pack 
it  firmly  in  a  cylindrical  percolator  and  gradually  pour  diluted  alco- 
hol upon  it  until  twelve  fluid-ounces  are  obtained;  set  this  aside,  and 
continue  the  percolation  until  two  pints  have  been  obtained  or  until 
the  powder  is  exhausted.  Evaporate  this  by  means  of  a  water-bath 
to  four  fluid  ounces,  and  mix  it  with  the  reserved  tincture.  The  dose 
of  the  fluid  extract  is  one-half  to  one  fluidrachm. 
The  syrup  is  prepared  by  mixing  four  fluid-ounces  of  the  fluid  ex- 
tract with  twelve  fluid-ounces  of  syrup. 
Chemical  Examination. — A  portion  of  the  leaves  was  exhausted 
with  cold  water.  The  resulting  infusion  was  of  a  light  red  color 
and  had  a  bitterish  and  astringent  taste,  with  very  little  of  the  odor 
of  the  leaves.  When  boiled  and  allowed  to  cool,  it  deposited  a  floc- 
culent  precipitate,  indicating  the  presence  of  albumen. 
