3. (Beral.) Alcohol extract, 4 oz.; sherry wine, 1 pint; dissolve and filter. About 3 fl. dr., added to water, 1 pint, form an extemporaneous decoction.
4. (Guibourt.) Alcoholic extract, 4 oz.; white wine, 1 lb. Strength the same as Nos. 1 and 2 (nearly).
5. (Hening.) Sarsaparilla (bruised), 10 oz.; distilled water, 6 pints; macerate at a temperature of 120° Fahr. for six hours and strain; repeat with the same quantity of fresh water; mix the liquors, and evaporate in china vessels at 160° Fahr. If reduced to 10 fl. oz. (or to 9 fl. oz., with 1 fl. oz. of rectified spirit added), 1 fl. dr., mixed with 7 fl. dr. of water, will be equal to the decoction of the usual strength. If reduced to 5 fl. oz. 1 fl. dr. will be equal to 2 fl. oz. of the decoction.
6. The bark separated from sarsaparilla root, 23⁄4 lbs., is exhausted with water as last; the liquid is evaporated as quickly as possible, in a water bath, to 16 fl. oz., and when cold, mixed with rectified spirit, 4 fl. oz. Strength same as No. 1.
7. The infusion in No. 6 is evaporated to 101⁄2 fl. oz., and when cold mixed with sherry, 1⁄2 pint; in a week the clear portion is decanted from the sediment. Strength same as No. 1.
Obs. The formulæ Nos. 1, 2, 6, and 7 have each in turn been extensively employed by us in the laboratory with the most satisfactory results. See Liquor of Sarsaparilla.
Essence of Sarsaparilla (Compound). Syn. Essentia sarsaparillæ composita, E. sarsæ c., L. Prep. 1. One pint of No. 1, 2, 6, or 7 (above), is triturated with the extract prepared from mezereon bark, 31⁄4 oz., and extract of liquorice, 4 oz.; when mixed it is returned to the bottle, and essence of guaiacum, 11⁄2 fl. dr., and oil of sassafras, 20 drops, are added, the whole is then well agitated for at least 15 minutes, and after a week’s repose the clear portion is decanted as before. 1⁄2 fl. dr., with 71⁄2 fl. dr. of water, forms extemporaneous compound decoction of sarsaparilla.
2. (Cadet.) Sarsaparilla (bruised), 8 oz.; hot water, q. s.; exhaust the root by successive macerations; unite the liquors, and evaporate to 10 fl. oz.; strain, and add, when cold, of alcohol (·842) and tinctures of guaiacum and mezereon, of each 4 fl. dr.; white wine, 1 fl. oz.; oil of sassafras, 12 drops; extract of liquorice, 2 dr.; agitate, and after repose decant as before. This is nearly 8 times as strong as ‘DEC. SARSÆ CO.’—Ph. L. The first is the best formula. See Liquor of Sarsaparilla (Compound).
Essence of Sa′′vory Spices. Prep. 1. Black pepper, 4 oz.; powdered turmeric, 3 dr.; coriander seeds, 11⁄2 dr. (all ground and genuine); oil of pimento, 11⁄2 fl. dr.; oils of nutmeg, cloves, cassia and caraway, of each 1⁄2 dr.; rectified spirit, 1 pint; digest, with agitation, for a fortnight. Very fine.
2. Black pepper, 3 oz.; allspice, 11⁄4 oz.; nutmegs and burnt sugar, of each 1⁄2 oz.; cloves, cassia, coriander, and caraway seeds, of each 1 dr. (all bruised or ground); rectified spirit, 1 pint; digest with agitation, as before, for 14 days, press, and filter. Used as a flavouring. When made with proof spirit or brandy, and only 1⁄2 the above weight of spice, it is called ‘TINCTURE OF SAVORY SPICES,’