Active Ingredients. - In flavor peppermint is the most agreeable of its genus. The taste and odor, as in the other species, are given by an oil which, on being distilled from the recent plant while in bloom, possesses in high degree a peculiar and penetrating fragrance, with a warm and aromatic flavor, followed by a singular sense of coldness in the mouth. The sp. gr. is 0.92, the boiling point 365° F. While new, this oil is pale greenish yellow, but with keeping the color deepens. Two isomeric constituents are found in it - one liquid, the other solid. The solid one makes its appearance when the oil is reduced to a temperatre of 12° or thereabouts, and receives the name of "peppermint-camphor." It presents itself in the form of acicular white crystals; retains the taste and odor of the plant; is soluble in alcohol and in ether, almost insoluble in water, and fusible at 92° F. The composition is C10H19HO. By the action of chloride of zinc, peppermint-camphor is decomposed, with production of Menthine, C10H18, a transparent and mobile liquid of sp. gr. 0.85.

Physiological Action. - Except that the action corresponds with that of spearmint, nothing is exactly known on this subject.

Therapeutic Action. - Peppermint is administered for the relief of nausea and of griping pains in the alimentary canal; also to expel flatus, and sometimes as an antispasmodic. It is convenient also as a cover for the taste of other medicines and as an adjunct to purgatives.

Preparations and Dose. - Aqua Menthae Piperitae,

Peppermint Mentha Piperita 45

- iJ.

(30. - 60.); Ol. Menth. Fip., mj. - v. (.05 - .25); Spts. Menth. Pip., m v.

- xx. (.30 - 1.20); Trochisci Menth. Pip., No. 2 - 5, p. r. n.