Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume I

by Arnold James Cooley; Richard Vine Tuson

2. (Alcoholic—P. Cod.) As ALCOHOLIC EXTRACT OF ACONITE—P. Cod. (nearly.) The formula of the Ph. Wert. is similar.

Obs. This extract is stomachic, carminative and emmenagogue.—Dose, 10 to 20 gr., twice a day. It is usual to add a little of the essential oil to the extract, just before taking it out of the evaporating-pan, and when nearly cold. The first is the form adopted in trade in this country.

Extract of Saf′fron. Syn. Polychroite, Extractum croci, L. Prep. 1. From hay saffron, as EXTRACT OF COLOCYNTH—Ph. L.

2. (P. Cod.) From the tincture. Superior to the last.

Obs. The first is used chiefly as a colouring and flavouring substance by cooks, confectioners, wine and cordial brewers, &c.—Dose, 5 to 15 gr.; as an excitant, antispasmodic, and emmenagogue.

Extract of Sarsaparil′la. Syn. Extractum sarzæ, E. sarsaparillæ, L.; Extrait de salsepareille, Fr. Prep. 1. (Ph. L. 1836.) From sarsaparilla, as EXTRACT OF HOPS—Ph. L. The Ph. D. 1826 is similar.—Dose, 10 gr. to 1 dr. Product. (From Jamaica sarsaparilla) 32% to 36%.

2. (Alcoholic; Extractum sarzæ alcoholicum, L.)—a. From a tincture of the root-bark, prepared with proof spirit, either by digestion or percolation.

b. (P. Cod. and Ph. U. S.) From sarsaparilla root (powdered), as ALCOHOLIC EXTRACT OF ACONITE—P. Cod. Superior to the aqueous extract.—Dose, 10 to 20 gr.

3. (Fluid; Liquor of sarsaparilla, Essence of s.; Liquor sarzæ, Essentia sarsaparillæ, Extractum sarzæ liquidum—Ph. L., E. s. fluidum—Ph. E. & D., L.); Extractum sarzæ liquidum—(B. P.) a. Jamaica sarsaparilla cut transversely, 16; distilled water (temp. 160° Fahr.), 280; rectified spirit, 1. Macerate in half the water for 6 hours, and decant the liquor; digest the residue in the remainder of the water for 6 hours more, mix the liquors, express and filter; evaporate by water bath to 7, or until it has a sp. gr. of 1·130; when cold add the spirit. Sp. gr. should be about 1·025.—Dose, 1 to 4 dr.

b. (Ph. L.) Sarsaparilla, 3¹⁄₂ lbs.; distilled water, 3 galls.; boil to 12 pints, pour off the liquor, and strain whilst hot; again boil the sarsaparilla in water, 2 galls., to one half, and strain; evaporate the mixed liquors to 18 fl. oz.; and when cold, add of rectified spirit, 2 fl. oz. Each fl. oz. represents 2¹⁄₈ oz. of the root (nearly).