Syrup of Marshmal′low. Syn. Syrupus althææ (Ph. L. & E.), L. Prep. 1. (Ph. L.) Marshmallow root, fresh and sliced, 11⁄2 oz.; distilled water (cold), 1 pint; macerate for 12 hours, press out the liquor, strain it through linen, and add to the strained liquor twice its weight of white sugar (about 3 lbs.); dissolve by a gentle heat, and, when cold, add of rectified spirit, 21⁄2 fl. oz., or q. s. See Syrup of Cochineal.
2. (Ph. L. 1836.) Take of fresh marshmallow root, bruised, 8 oz.; water, 4 pints; boil down to one half, and express the liquor when it is cold; set it aside for 24 hours, that the fæces may subside, then decant off the clear liquid, and, having added to it of sugar, 21⁄2 lbs., boil the whole to a proper consistence. The formula of the Ph. E. is similar.
Obs. This is a popular demulcent and pectoral.—Dose,
1 to 4 fl. dr.; in coughs, &c. either alone or added to mixtures.
Syrup of Milk. Syn. Syrupus lactis. Reduce skimmed milk by gentle evaporation to one half, and add twice its weight of sugar.
Syrup of Monosulphide of Sodium. Syn. Syrupus sodii monosulphidi. (P. Cod.) Crystallised monosulphide of sodium, 44 gr.; distilled water, 1 oz.; syrup, 94 oz. (by weight).
Syrup of Mugwort. Syn. Syrupus artemisiæ. As SYRUP OF WORMWOOD.
Syrup of Mugwort, Compound. Syn. Syrupus artemisiæ compositus. (P. Cod.) Prep. Take of fresh tops of mugwort, pennyroyal, catmint, and savine, of each 2 oz.; fresh roots of elecampane, lovage, and fennel, of each 88 gr.; fresh tops of wild marjoram, hyssop, feverfew, rue, and basil, of each 1 oz.; aniseed, 1⁄4 oz.; cinnamon, 1⁄4 oz.; all properly divided; rectified spirit, 21⁄2 oz. (by weight); water, 30 oz.; syrup of honey, 121⁄2 oz. (by weight). Put the plants in a vessel over a water bath, pour on the water mixed with the spirit, let it stand 24 hours, and then distil over 31⁄2 oz. (by weight). On the other hand, press the residue of the distillation, clarify with white of egg, and add sugar, 25 oz.; then make into a syrup, which, when boiling, has the sp. gr. 1·26. Take the weight and evaporate until it has lost weight, equal to that of the distilled liquid, then add the syrup of honey, and lastly, when nearly cold, the distilled liquid, and strain.—Dose, 2 to 12 dr.
Syrup of Mul′berries. Syn. Syrupus mori (B. P., Ph. L.), L. Prep. 1. (Ph. L.) Juice of mulberries, strained, 1 pint; sugar, 21⁄2 lbs.; dissolve by a gentle heat, and set the solution by for 24 hours; then remove the scum, decant the clear liquid, and add of rectified spirit, 21⁄2 fl. oz. Used as a colouring and flavouring, when alkalies and earths are not present. Syrup of red poppies (rhœados), slightly acidulated with tartaric or dilute sulphuric acid, is very generally sold for it.
2. (B. P.) Mulberry juice, 20; refined sugar, 32; rectified spirit, 21⁄2; heat the juice to the boiling point, and, when it has cooled, filter it; dissolve the sugar in the filtered liquid by a gentle heat, and add the spirit. The product should weigh 54. Sp. gr. 1·33.—Dose, 1 to 2 dr.