Syrupus Rosae Gallicae. Edin. Syrup of Bed Roses

"Take of the petals of the red rose, dried, one part; boiling water, nine parts; refined sugar, ten parts. Macerate the petals in the water for twelve hours; then boil a little, and strain. Add the sugar to the strained liquor, and again boil a little, so as to form a syrup."

1 Syr. e rosis siccis, P. L. 1720. Syr. rosarum solutivus, P. L. 1745.

Syn. Sirop de Roses rouges (F.), Rosen syrup ( G.), Sciroppo di Rose Rosse (I).

This syrup is a very weak astringent; and as such is added to astringent and stomachic infusions and gargles.

Syrupus Sarzae. Lond. Dub. Syrup of Sarsaparilla

"Take of sarsaparilla root, sliced, sixteen ounces; boiling water, one gallon; sugar, fifteen ounces. Macerate the sarsaparilla in the water for twenty-four hours; then boil down to four pints, and strain the liquor whilst it is hot; lastly, add the sugar, and evaporate to a proper consistence."

This is a trifling preparation, and of no use but as an adjunct to the decoction of sarsaparilla. It can be much better and more easily supplied by rubbing up a few grains of the extract with some simple syrup.

Syrupus Scillae Maritimae. Edin. Syrup of Squill

"Take of vinegar of squill, four parts; refined sugar, powdered, seven parts. Dissolve the sugar by a gentle heat, so as to make a syrup."

Syn. Sirop aceteux de Scille (F.), Sciroppo di Squilla marino acetoso (I.).

The syrup has the same properties as the oxymel of squill.

The dose is from f 3 j. to f3ij., given in any aromatic distilled water.

Syrupus Sennae. Lond. Syrup of Senna

"Take of senna leaves, two ounces and a half; fennel, bruised, ten drachms; manna, three ounces; sugar, fifteen ounces; boiling water, a pint Macerate the senna and the fennel in the water, in a gentle heat, for an hour; strain the liquor; mix with it the manna and the sugar; and boil to a proper consistence."

Syrupus Cassiae Sennae, Edin. Syrup of Senna.

"Take of senna leaves, two ounces; boiling water, a pound and a half; burnt syrup, eight ounces. Macerate the leaves in the water, in a covered vessel, for four hours, and strain; then add the syrup, and boil with a gentle heat, until the whole acquire the consistence of the burnt syrup."

Dublin.

"Take of manna, refined sugar, of each, a pound; senna leaves, half an ounce; boiling water, a pint. Let the senna leaves be macerated in the water, in a covered vessel, for twelve hours; then dissolve the manna and the sugar in the strained liquor."

This syrup contains the purgative properties of the senna, and is chiefly intended for children.

Syrupus Tolutani . Lond. Syrup of Tolu

1 Syr. balsamicus, P. L. 1720.

"Take of balsam of Tolu, ten drachms; boiling water, a pint; refined sugar, two pounds and a half. Boil the balsam in the water for half an hour, in a close vessel, frequently stirring it, and strain the liquor when it is cold; then add the sugar, and dissolve it."

Syrupus Toluiferae Balsami, Edin. Syrup of Tolu.

"Take of simple syrup, two pounds; tincture of balsam of Tolu, one ounce. To the syrup, immediately after it is made, and before it is quite cold, add the tincture gradually, frequently stirring."

Syrupus Balsami Tolutani, Dub. Syrup of Balsam of Tolu.

"Take of syrup, recently prepared, one pound and a half; tincture of balsam of Tolu, one ounce: when the syrup is nearly cold, mix in it, by degrees, the tincture, by assiduously stirring it."

Syn. Sirop Balsamique (F.).

By following the London formula a more elegant and grateful syrup is obtained than that produced by the Edinburgh method: but the syrup ordered by the Edinburgh College is sufficient for the uses to which it is applied. It is whitish and turbid, owing to a partial decomposition of the tincture, which deposits its resin when mixed with the syrup. It is used to give a pleasant flavour to draughts and mixtures.