54  Syrupus  Croci.  j"^" 
JotJR.  Pharm. 
Feb.  1,  1871. 
be  flavored  to  suit ;  I  have  preferred  orange  flower  water  and  oil  of 
almonds.    When  emulsion  of  almonds  is  prescribed  it  is  readily  pre- 
pared as  follows  : 
R 
Concentrated  Emulsion,  two  drachms. 
Water,  sufficient  to  make  one  ounce  of  mixture. 
Mix  thoroughly. 
It  immediately  assumes  the  milky  hue  and  consistence  of  the  offici- 
nal article,  and  cannot  be  distinguished  from  it,  while  it  keeps  with- 
out change  and  without  drying.  The  idea  may  not  be  new  to  all  your 
readers,  but  certainly  is  original  so  far  as  I  am  concerned,  and  I  shall 
be  happy  if  the  suggestion  proves  useful  to  any  of  them,  as  it  can 
hardly  fail  to  do. 
Plainfield,  N.  J.,  Bee.  28th,  1870. 
SYRUPUS  CROCI. 
To  the  Editor: 
Dea?'  Sir  : — For  some  time  past  I  have  been  called  upon  to  make  con- 
siderable quantities  of  syrup  of  saffron,  and  not  knowing  of  a  reliable 
formula,  the  one  I  herewith  send  you  for  publication  presented  itself 
and  am  happy  to  state  produced  the  finest  preparation  of  the  kind  I 
ever  saw.  As  commonly  prepared,  it  is  apt  to  ferment,  and  of  course 
is  worthless  ;  during  the  summer  months  I  have  found  it  to  ferment 
with  ease.  This  is  entirely  obviated  by  substituting  glycerin  for  sugar, 
according  to  the  formula  I  send  you.  I  have  some  in  my  store  which 
I  made  eight  months  ago  and  it  is  as  perfect  as  when  first  made.  In 
making  this  syrup  I  use  part  glycerin  instead  of  sugar.  We  all 
know  that  the  medical  properties  of  saffron  are  due  to  the  volatile  oil, 
and  in  order  to  obtain  this  we  must  guard  against,  heat  in  the  prepa- 
ration of  the  syrup,  and  make  it  cold,  as  when  heat  is  used  it  drives 
off  part  of  the  volatile  oil.  The  next  point  is  to  use  something  that  will 
dissolve  the  vol.  oil  from  the  saffron,  and  for  that  purpose  I  have  used 
glycerin,  and  find  it  to  work  admirably. 
Take  of  true  Saffron,  .  .  ^ss. 
Glycerin,       .  .  gij. 
Water,  .  .  ^vi. 
Let  the  above  macerate  for  seven  days,  filter  into  a  pint  bottle  and 
add  water  through  the  filter  q.  s.  to  make  ^viii,  then  add  sugar  14 
