Oleum Morrhuæ. Cod-liver Oil. Dose, 1- 4 fl. dr.; 4 - 16 c.c. The oil extracted from the fresh liver of the cod, Gadus Morrhua. Pale yellow, with a slight fishy, but not rancid, odour. Readily soluble in ether or chloroform and slightly soluble in alcohol.

Oleum Olivæ. Olive Oil. The oil expressed from the ripe fruit of Olea Europæa. A pale yellow oil with a faint odour and a bland taste.

Oleum Pini. Oil of Pine. The oil distilled from the fresh leaves of Pinus Pumilio. Colourless or nearly so with a pleasant aromatic odour and pungent taste.

Oleum Ricini. Castor Oil. Dose, 1 - 8 fl. dr.; 4 - 32 c.c. The oil expressed from the seeds of Ricinus communis. Viscid almost colourless, almost odourless and a bland taste at first, but afterwards acrid and unpleasant. Soluble 1 in 1 of absolute alcohol, 1 in 5 of alcohol.

2Mistura Olei Ricini. Dose, 1 - 2 fl. oz.; 30 - 60 c.c. - 37.5; Mucilage of Acacia, 18.75; Orange-flower Water, 12.5 Cinnamon Water, 31.25.

Oleum Rosmarini. Oil of Rosemary. Dose, 1/2 - 3 min.; 0.03 - 0.2 c.c. The oil distilled from the flowering tops of Rosmarinus officinalis. Colourless or pale yellow, with the odour of rosemary, and a warm, camp-horaceous taste.

1spiritus Rosmarini

10; Alcohol to 100.

Oleum Santali. Oil of Sandal Wood. Dose , 5 - 30 min.; 0.3 - 2 c.c. The oil distilled from the wood of Santalum album. Somewhat viscid, pale yellow oil with a strongly aromatic odour and a pungent, spicy taste.

Oleum Terebinthinæ. Oil of Turpentine. Dose, 2 - 10 min.; 0.1 - 0.6 c.c.: as an anthelmintic, 3 - 4 fl. dr.; 12 - 16 c.c. The oil distilled, usually with the aid of steam, from the oleo-resin (turpentine) obtained from Pinus sylvestris and other species. Limpid, colourless, with a strong odour, and a pungent and somewhat bitter taste.

1linimentum Terebinthinae

65; Soft Soap, 7.5; Camphor, 5.0; Water to 100.

2Linimentum Terebinthinæ Aceticum. - 44; Glacial Acetic Acid, by weight, 11; Liniment of Camphor, 44.

Oleum Theobromatis. Oil of Theobroma. (Cacao Butter.) A concrete oil obtained by pressing the warm, crushed seeds of Theobroma Cacao. A yellowish-white solid, with an odour resembling cacao, taste bland and agreeable, free from rancidity. It softens at 80°F. (26.6°C.) and melts between 88°-93° F. (31.1° - 33.9° C). Contained in all suppositories except that of Glycerin.