Syrupus Rhceados. Lond. Syrup of the Red Poppy

"Take of the petals of the red poppy, a pound; boiling water, a pint; sugar, two pounds and a half. To the water, heated in a water bath, add gradually the petals of the red poppy, stirring them occasionally, then, having removed the vessel, macerate for twelve hours; press out the liquor, and set it aside, that the impurities may subside; lastly, add the sugar, and dissolve it."

Syrupus Papaveris Rhceados, Dub. Syrup of the Red Poppy.

"Take of the fresh petals of the red poppy, a pound; boiling water, twenty fluid ounces. Add the flowers gradually to the boiling water; then, having removed the vessel from the fire, macerate in a lower heat for twelve hours; express the liquor, and set it aside that the feces may subside; finally, let the sugar be added, so as to make a syrup."

Syn. Sirop de Coquelicot (F.), Klapprosen-syrup (G.).

By attending strictly to the directions of either of the above formulae, the petals yield their fine rich colour, for which alone the syrup is valued.

Syrupus Rhamni. Lond. Dub. Syrup of Buckthorn

"Take of the fresh juice of buckthorn, four pints (two pints and a half, Dub.); ginger, sliced, pimenta, bruised, each six drachms (two drachms, Dub.); sugar, four pounds. Set apart the juice for three days that the feces may subside; then strain it. To a pint of the defecated juice add the ginger and pimenta; then macerate, by a gentle heat, for four hours, and strain. Boil the remainder of the juice down to a pint and a half; mix the liquors, and add the sugar, and dissolve it."

Syrupus Rhamni Cathartici, Edin. Syrup of Buckthorn.

" Take of the clarified juice of ripe buckthorn berries, two parts; refined sugar, one part. Boil so as to form a syrup."

Of these two formulae, that of the London College is to be preferred, as the addition of the ginger and allspice tends to cover the unpleasant taste of the buckthorn juice, and prevent the violent griping which it is apt to induce. It is a brisk cathartic; but owing to the unpleasantness of its operation, and the dryness of the mouth and fauces which it occasions, it is seldom used, except as a horse medicine. The dose is from f ss. to f j., drinking freely of tepid demulcent fluids during its operation.

Syrupus Rosae. Lond. Dub. Syrup of the Rose

"Take of the petals of the damask rose, dried, seven ounces; sugar, six pounds; boiling water, three pints. Macerate the rose petals in the water for twelve hours, and strain. Evaporate the strained liquor, in a water bath, down to two pints; then add the sugar, and dissolve."

Syrupus Rosae centifoliae, Edin. Syrup of Damask Hoses.

"Take of the fresh petals of the damask rose, one part; boiling water, four parts; refined sugar, three parts. Macerate the petals in the water for twelve hours; then add the sugar to the strained liquor, and boil, so as to form a syrup."

This syrup has none of the agreeable odour of the rose, but possesses a weak purgative property; on which account it is given as a laxative in very delicate habits, and to infants. The dose is from f 3 ij. to f 3 xij., or more.