Syrupus Aceti

Edin. Syrup of Vinegar. "Take of vinegar, five parts; refined sugar, seven parts. Boil, so as to form a syrup."

Syn. Sirop d'Acide acetique (F.), Sciroppo acetico (I.).

This syrup is very liable to undergo decomposition: it should therefore be made in small quantities only at a time.

It may be used for sweetening barley-water or gruels, in fevers and inflammatory diseases.

Syrupus Althaeae. Lond. Dub. Syrup of Marsh-mallows

"Take of fresh marsh-mallow root, bruised, eight ounces; sugar, two pounds; water, four pints. Boil down the water with the root to one half, and express the liquor when it is cold. Set it aside for twenty-four hours, that the feces may subside; then decant off the liquor, and, having added to it the sugar, boil down to a proper consistence."

Syrupus Althaeae officinalis, Edin. Syrup of Marsh-mallows

"Take of fresh root of marsh-mallows, sliced, one part; water, ten parts; refined sugar, four parts. Boil the water with the root down to one half, and, expressing it strongly, strain. Put aside the strained liquor, and, when the feces have subsided, add to it the sugar; then boil so as to form a syrup."

Syn. Sirop d'Althea (F.), Althee syrup (G.), Sciroppo d'Altea (I.).

This is a solution of vegetable mucus and syrup, supposed to possess demulcent properties; but these are very trivial. Owing to the small proportion of sugar it contains, it very soon suffers spontaneous decomposition.

Syrupus Aurantii. Lond. Syrup of Oranges

"Take of fresh orange-peel, two ounces and a half; boiling water, a pint; refined sugar, three pounds. Macerate the peel in the water for twelve hours in a covered vessel; then pour off the liquor, and add to it the sugar."

Syrupus Citri Aurantii, Edin. Syrup of Orange.

"Take of the fresh peel of Seville oranges, three ounces; boiling water, one pound and a half; refined sugar, three pounds. Macerate the peel in the water in a covered vessel for twelve hours; then add the sugar to the strained liquor, and expose it to a gentle heat, so as to form a syrup."

Syrupus Aurantii, Dub. Syrup of Orange.

"Take of the fresh peel of Seville oranges, eight ounces; boiling water, six pints. Macerate for twelve hours in a covered vessel, and dissolve as much sugar in the filtered liquor as will form a syrup."

Syn. Sirop d'ecorce d'Orange (F.), Pomeranzenschaleusyrup (G.), Sciroppo di Corteccia di Arancio (I.).

The quantity of water ordered by the Edinburgh College is too great; particularly as the application of a degree of heat sufficient to evaporate part of it would dissipate the flavour of the orange-peel, for which the syrup is valued. A syrup, equally agreeable and efficacious, may be made by adding f j. of tincture of orange-peel to a pint of simple syrup.

Syrupus Colchici Autumnalis. Edin. Syrup of Meadow Saffron

"Take of fresh meadow-saffron root (bulb), cut into thin slices, one ounce; distilled vinegar, sixteen ounces; refined sugar, twenty-six ounces. Macerate the root in the acid for two days, shaking the vessel occasionally; then expressing gently, strain the liquor, and to it add the sugar; lastly, boil a little, so as to form a syrup.

With the substitution of syrup for honey, this preparation is similar to the oxymel. The dose is f 3 ij., increased gradually to f ss. or more.