These are saturated solutions of sugar in water, either simple, or united with some vegetable principle, with the view either to colour, flavour, or medicinal virtue: but for the last intention this is perhaps the worst of all forms for obtain-ing the medicinal qualities of substances; and, therefore, as syrups seldom possess much activity, they are chiefly employed to render more active remedies palatable. Upon the whole, however, they are not well adapted even for this purpose, few persons thinking that sweetness renders a nauseous drug more palatable; and, with a few exceptions, they might be properly-rejected from the pharmacopoeias.

1 Rollo on Diabetes and Lues Venera.

In making syrups, refined sugar should always be employed, or, if coarser sugar be used, the syrup should be clarified, by beating to a froth the white of eggs, with a small portion of water, and adding it to the solution of sugar and water before boiling them. The albumen coagulates as the syrup boils, and, involving the impurities which the sugar contained, rises to the surface in the form of a scum, which must be carefully removed. If too much sugar be used, or if the syrup be too long boiled, the sugar soon crystallises; and this crystallisation, by attracting the sugar from the remainder of the syrup, weakens it so much that it soon ferments and spoils: but if the quantity of the sugar be in too small proportion, and the boiling not sufficient, the syrup also quickly ferments, and becomes acescent. The most certain test of the proper consistence of a syrup is its specific gravity, which, when cold, should be 1.385. But, however well prepared, syrups are apt to ferment when kept in a high temperature; therefore, the following direction relative to their preservation is given by the London College: -

"Let syrups be preserved in a place the temperature of which never exceeds 55°." 1

Syrupus. Lond. Syrup

"Take of sugar, ten pounds; water, three pints, Dissolve the sugar in the water by means of a gentle heat.

Syrupus Simplex, Edin. Dub. Simple Syrup.

"Take of purified sugar, fifteen parts; water, eight parts. Dissolve the sugar in the water by a gentle heat, and boil it a little, so as to form a syrup."

Syrupi, Dub. Syrups.

"In making syrups, for which neither the weight of the sugar nor the mode of dissolving it is specified, the following rule is to be observed: -

" Take of refined sugar, reduced to a fine powder, twenty-nine ounces; the liquor prescribed, one pint. Add the sugar by degrees, and digest with a moderate heat, in a close vessel, until it is dissolved, frequently stirring it; set the solution aside for twenty-four hours, take off the scum, and pour off the syrup from the feces, if there be any."

Syn. Sirop (F.), Einfacher syrup (G.), Sciroppo (I.).

Simple syrup, when properly prepared, should be inodorous, sweet, thickish, nearly colourless, and perfectly transparent.

1 Dr. Macculloch informs us, that by the addition of a small quantity of sulphate of potassa, or of the chlorate of potassa, which is a tasteless salt, the fermentation of syrups may be effectually prevented. See Essay on Wine.