SARSAPARILLA.

671

^ Vl ' Way be taken two or three times a day, diluted with about two parts ofter. A few drops of solution of potassa sometimes prevents its dis-SWeiuent with the stomach.

idle syrup of sarsaparilla of the United States Pharmacopoeia is in-Jiued to represent the famous French sirop de cuisinier. It is preparedth proof spirit, which extracts the acrid principle of the root withoutln S up the inert fecula; and the tincture being evaporated, to get ridi .jhe alcohol, is made into syrup. By this means the long-continuedRing i s avoided. As the editors of the United States Dispensatoryd. e ak most confidently of the remedial value of this preparation, I sub-111 the fonnula for its preparation, taken from the American Plianna->CEi a: —

\\\fy ru P °f Sarsaparilla. U. S. —Sarsaparilla, bruised, Oij.; Guaiacura wood, rasped,

^ J. 1 > Red Roses; Senna; Liquorice root, bruised, each, Jij.; Oil of Sassafras; Oil ofir ' Se > each, jqv.; Oil of Partridge-berry [Gualtheria procumbens, an astringentC*uc] niiij.; Sugar , Oviij.; Diluted Alcohol, Ox. [wine measure], “ Macerate thef 0f _ a P ar illa, Guaiacum wood, Roses, Senna, and Liquorice root, in the diluted AlcoholH, °urteen days ; then express and filter through paper. Evaporate the tincture, byIs i nS °^ a water-bath, to four pints and a half; then add the Sugar , and dissolve it, so?/ orra a s ymp. With this, when cold, mix the Oils previously triturated with aof f quantity of the syrup.” The dose is f^ss. (equivaleut to somewhat less than ,\j.116 root), taken three or four times a day.

S P® - ExtractumSarzae, L. Extractum Sarsaparilla,!). —Sarsaparilla,t^ed, lb. iiss. [lb. j. A] ; Boiling [distilled, L.] Water, Cong. ij.If 0ri 3- j. D.] Macerate for twenty-four hours, then boil down to a gallon. Ur pints, D.], and strain the "liquor while hot; lastly, evaporate to a°Per consistence.

• Extractum Sarzae fluidum, E. Extractum, Sarsaparilla fluidum,Fluid Extract of Sarsaparilla, offic. — Sarsaparilla, sliced [in^ .P s , E.\, lb. j.; [Boiling , E.] Water, Ovj. [Oxij., D.] “Let themtogether for an hour, and pour off the liquor; then add twelve pintsj. "'ater, and repeat the boiling and pouring off. Press strongly thefj| u °r from the remaining material, set aside the mixed liquors that thej Ces may subside; then evaporate the mixture by continual boilingto thirty ounces, and add two ounces of rectified spirit.” Dub.l .Digest the root for two hours in four pints of the water; take it out,it, replace it in the water, and boil for two hours; filter and^Iheeze out the liquid; boil the residuum in the remaining two pints ofj. a ter, a n q filter and squeeze out this liquor also ; evaporate the united^ u °rs to the consistence of thin syrup ; add, when the product is cool,rectified spirit as will make in all sixteen fluid ounces. Filter.0 :jhis fluid extract may be aromatized at will with various volatileP 0r warm aromatics.” Ed.

jj a maica sarsaparilla should be used in the preparation of the extract,-j^duras and other inferior kinds of sarsaparilla are to be avoided,f • e chumps so frequently used by pharmaceutical chemists should be^ted. The small root fibres, commonly called the beard, of Jamaica fib Sa Parilla, are to be preferred, as containing less starch and woodyy: ^ e > and a large quantity of the cortical layer. I am informed that theyw h a much greater quantity of extract than the runners. Steam heattern em ployed to effect the evaporation of the decoction, and the^perature employed should little if at all exceed 212° F. When the

Ce ntrated decoction (especially of the Honduras kind) is allowed