(2) 3 lb. coarsely-bruised yellow cinchona; 4 pints temperate distilled water; macerate for 24 hours, constantly stirring, and strain through linen; what remains, again macerate in 1 qt. water for 24 hours, and strain; evaporate the mixed liquids to a proper consistence.
(a) 4 oz. any variety of cinchona bark in powder, 24 fl. oz. proof spirit; prepare a tincture by displacement; distil off most of the spirit, and evaporate the residue to the consistence of an extract.
(6) 1 lb. Peruvian bark, 4 pints rectified spirit; make 4 pints of tincture by displacement; add water to the mass in the percolator; digest, and obtain 6 pints of infusion; distil off the spirit from the tincture, and evaporate the infusion to the consistence of syrup, then mix the two, and complete the evaporation.
(c) 2 lb. yellow bark, 4 fl. dr. hydrochloric acid, 1 gal. water; boil, strain, and repeat the decoction with fresh water and acid; mix the decoctions, filter, and agitate with 2 1/2 oz. fresh slaked lime; filter or decant, dry the residue, and exhaust with q.s. hot alcohol; evaporate the alcoholic tincture to a pilular consistence.
(4) 1 oz. Peruvian bark in powder, 8 oz. white wine (sherry); digest 3 days, express, filter, and evaporate.
(6) 14 lb. dried conns, 6 pints acetic acid (pyroligneous), 5 1/4 gal. distilled water; digest for 14 days, express, filter, and evaporate.
16 oz. cotton root in very fine powder macerated with 3 fl. oz. glycerine, 8 oz. rectified spirit, 5 oz. water in closed percolator for 4 days; let the percolation commence, and finish it by adding dilute alcohol (eq. vols. .835 alcohol and water) until 24 oz. have been obtained; reserve the first 14 oz., and evaporate the remaining 10 oz., to which previously add 1 fl. oz. glycerine to 2 fl. oz., and mix with the reserved portion.
(1) 1 1/4 lb. cubebs ground in a coffee-mill, 1 qt. rectified spirit; prepare a tincture, either by displacement or by digestion for a week, and reduce it by distillation, at a very gentle heat, until the whole measures exactly 1 pint.
(2) Nearly 1 lb. cubebs, q.s. ether; make 1 qt. of tincture; distil off 1 1/2 pint of the ether by the heat of a water bath, and expose the residue in a shallow vessel until the remainder of the ether has evaporated.
(3) 16 oz. cubebs in a moderately fine powder, 16 oz. alcohol (.817); macerate in a closed percolator for 4 days, let the percolation commence, and finish it by adding more menstruum until 24 oz. have been obtained; reserve the first 14 oz., evaporate the remaining 10 oz. to 2 oz., and mix this with the reserved portion.
16 oz. ergot in coarse powder, 20 oz. ether, 70 oz. distilled water, 8 oz. rectified spirit. Shake the ether in a bottle with half its bulk of the water, and after separation decant the ether. Place the ergot in a percolator, and free it from oil by passing the washed ether through it; remove the marc and digest it in the remainder of the water for 12 hours at 160° F. (71° C). Press out the liquor and evaporate it to 9 oz., and when cold add the 8 oz. spirit; allow it to stand for an hour to coagulate; filter, and make up the quantity o 16 oz.
3 lb. sliced gentian root, 4 pints temperate distilled water; macerate for 12 hours, and gently express the liquor; repeat the maceration with 1 qt. water for 6 hours, and evaporate the mixed liquors.
16 oz. hy-drastis (golden seal) in very fine powder; macerate with 2 oz. glycerine, 14 oz. rectified spirit, in closed percolator for 4 days; let the percolation commence, and finish by adding a mixture consisting of 2 parts spirit and 1 of water, until 24 oz. have been obtained. Remove the first 14 oz., evaporate the remaining 10 oz. to 2 oz., and mix with the reserved portion.
2 lb. powdered black hellebore, 1/2 lb. salt of tartar, 7 pints dilute alcohol (sp. gr. -935); digest 12 hours, and express the tincture; add to the marc 7 pints white wine; digest for 24 hours, express, mix the tincture, filter, and evaporate.
(1) 8 oz. hop, 15 oz. rectified spirit, 80 oz. distilled water; macerate the hop in the spirit for 7 days, press out the tincture, filter, and distil off the spirit, leaving a soft extract; boil the residual hop with the water for 1 hour, express the liquor, strain, and evaporate on a water bath to the consistence of a soft extract. Mix the 2 extracts, and evaporate at a temperature not exceeding 160° F. (71° C.) to a pilular consistence.
(2) 2 1/2 lb. commercial hops, 2 gal. boiling distilled water; macerate for 24 hours, boil to 1 gal., strain whilst hot, and evaporate to a proper consistence.
16 oz. jabor-andi leaves in moderately fine powder, sufficient of alcohol (50 per cent.); moisten the powder thoroughly with the menstruum, pack in a conical glass percolator, place a layer of 2 in. well-washed sand on the top of the cloth covering the material, add menstruum until the liquid begins to drop from the percolator; then close the lower orifice with a cork, and securely cover the percolator; set aside in a moderately warm place for 4 days. At the expiration of this time, remove the cork, and add more menstruum by degrees until the material is exhausted. The first 14 oz. of the percolate are reserved, and the remainder evaporated in a water bath, with constant stirring towards the close, to 2 fl. oz., and added to the reserved portion. If the percolation and evaporation have been properly performed, the fluid extract will not require to be filtered.
(1) 1 oz. jalap in coarse powder, 5 oz. rectified spirit, 10 oz. distilled water; macerate the jalap in the spirit for 7 days, press out the tincture, filter, and distil off the spirit, leaving a soft extract; again ma rente the residual jalap in the water for 4 hours, express, strain through flannel, and evaporate by a water bath to a soft extract; mix the two extracts, and evaporate at a temperature not above 140° F. (60° C.) to pillular consistence.