4540. Tincture of Cardamom

4540.    Tincture of Cardamom. Moisten 4 troy ounces cardamom, in fine powder, with 2 fluid ounces diluted alcohol; pack it firmly in a cylindrical percolator, and displace, with diluted alcohol, 2 pints of tincture. (U. S. Ph.)

4541. Tincture of Castor

4541.    Tincture of Castor. Macerate 2 troy ounces bruised castor for 7 days in 2 pints alcohol; express, and filter through paper.

4542. Acetous Tincture of Valerian

4542.    Acetous Tincture of Valerian. Valerian root, bruised, 4 ounces; acetie acid, 11/2 ounces; diluted alcohol, 11/2 pints. Digest for 10 days in a closed vessel, and then filter. The tincture, as thus prepared, is of a beautiful red color with the predominating smell of the valerian - taste bitter and slightly astringent; may be given in doses of a dessert spoonful every 3 hours.

4543. Dover's Tincture

4543.     Dover's Tincture. Pulverized ipecacuanha and opium, of each 8 grains; diluted alcohol, 1 fluid ounce. Macerate for 14 days and filter; or macerate 6 hours and displace 1 fluid ounce with diluted alcohol, 1 fluid drachm; equivalent to 10 grains Dover's powder. Used in combination with spirit of Mindererus effervescing draught, and other anti-febrile remedies in liquid form.

4544. Sweet Tincture of Red Bark (Cinchona)

4544.    Sweet Tincture of Red Bark (Cinchona). Red cinchona bark, in fine powder, 4 troy ounces; strong alcohol and syrup, sufficient quantity; dilute alcohol (alcohol 3 parts to 1 part water), 11/2 fluid drachms. Moisten the cinchona with the dilute alcohol, and pack in a glass funnel, in the neck of which sufficient tow (free from tar) has been placed, to act as a filter; cover the surface with a piece of perforated paper, and pour on alcohol previously mixed with an equal volume of syrup until it has reached the tow and the surface of the powder is covered; cork the neck of the funnel and allow it to macerate 48 hours; then remove the cork and continue the percolation with equal parts of alcohol and syrup, mixed, until 16 fluid ounces have been obtained.

4545. Sweet Tincture of Rhubarb

4545.     Sweet Tincture of Rhubarb. Take of rhubarb, bruised, and liquorice root, braised, of each 2 ounces; aniseed, bruised, and sugar, of each 1 ounce; diluted alcohol, 2 pints. Macerate for 14 days, express, and filter.

4546. Aqueous Tincture of Rhubarb

4546.    Aqueous Tincture of Rhubarb: Take of alkaline fluid extract of rhubarb, 3 fluid ounces. (See No. 4591 (Alkaline Fluid Extract of Rhubarb).) Neutral carbonate of potassa, 240 grains; cinnamon water, 4 troy ounces; dissolve the carbonate in the cinnamon water; add the fluid extract, and then sufficient water to make the whole weigh 14 troy ounces. The above is an improvement on the preparation in the Prussian Ph., but are in officinal proportions, and yield a strictly officinal result.