4669. Moore's Syrup of Tar

4669. Moore's Syrup of Tar. Take of tar (strained), 1 ounce (troy); pulverized sugar (refined), 12 ounces; carbonate of magnesia, 3 ounces, rubbed to powder on a sieve; alcohol, 2 fluid ounces. Mix the alcohol with 6 fluid ounces of water, rub the tar in a mortar of sufficient capacity with 1 ounce of the sugar, and then with the carbonate of magnesia, gradually added, until the whole is reduced to a uniform, pulverulent mixture. To this gradually add, with constant trituration, which should be continued for 15 or 20 minutes, 4 fluid ounces of the mixture of alcohol and water; then strain with strong expression. Return the residue to the mortar, and again triturate, first with 1 ounce of the sugar and then with the remaining 4 fluid ounces of the mixture of alcohol and water, gradually added, as before; finally strain and strongly-express, and then reduce the dregs by trituration to a smooth and uniform condition, and pack firmly in a glass funnel prepared for percolation, and adjusted to the neck of a graduated bottle containing the remainder of the sugar, and pour upon this the expressed liquid; and when it has all disappeared from the surface, continue the percolation with water until the whole measures 1 pint. Agitate occasionally, until the sugar is dissolved, and strain if necessary. Dose from a dessert to a table-spoonful. The strained tar, such as is usually sold in gallon cans, answers well for this purpose, but when it is not at hand the crude tar may be dissolved in a small quantity of other, and strained, and the ether allowed to evaporate spontaneously.

4670. Syrup of Capsicum

4670.    Syrup of Capsicum. Take of cayenne pepper in fine powder, 2 drachms; carbonate of magnesia, 1 drachm; sugar, in coarse powder, 14 ounces, troy. Rub the cayenne pepper first with the carbonate of mangnesia and sugar, and then with 1 fluid ounce of alcohol, and slowly pour in water until 6 fluid ounces have been added. The whole is then to be transferred to a proper filter; and when the liquor has ceased to pass, pour on water until 9 fluid ounces of filtered liquor are obtained. To this add the remainder of the sugar, and by a gentle heat form a pint of syrup. Made in this manner syrup of capiscum is a pungent yellowish-brown syrup, each tea-spoonful of which contains nearly 2 grains of cayenne pepper

4671. Syrup of Valerianate of Ammonia

4671.    Syrup of Valerianate of Ammonia. Take of valerianic acid, 2 fluid drachms; dilute alcohol, £ fluid ounce. Saturate the valerianic acid with carbonate of ammonia, having previously mixed it with the diluted alcohol, then add the syrup sufficient to make £ pint. Dose, a fluid drachm containing 2 grains of the valerianate.

4672. Syrup of Stillingia (Queen's Root)

4672.      Syrup of Stillingia (Queen's Root). Take of queen's root, 3 pounds; prickly-ash berries, 11/2 pounds; refined sugar, 18 pounds. Grind and mix the articles together; place the whole 41/2 pounds in a convenient vessel, cover them with alcohol of 76 per cent., and macerate for three days. Then transfer the whole to a displacement apparatus, and gradually add alcohol until 5 pints of the alcoholic tincture have been obtained, which retain and set aside. Then continue the percolation with water until the liquor passes almost tasteless, add the sugar to it, and evaporate by gentle heat until 13 pints are obtained, to which add the reserved 5 pints of alcoholic tincture, and make 18 pints of syrup. It may be flavored with a sufficient quantity of the essence of sassafras if required. (Am. Dis).