Syrup of Phosphate of Manganese. Syn. Syrupus manganesii phosphatis. (M. Hannon.) Prep. Phosphate of manganese, 1⁄2 dr.; spirit of tolu, 3 oz. 3 dr; syrup of bark, 5 oz.; spirit of lemon peel, 11⁄2 dr.; powder of tragacanth, 10 gr. Mix quickly and preserve in a well-stoppered bottle.
Syrup of Phosphate of Quinine. Syn. Syrupus quininiæ phosphatis. Prep. Phosphate of quinine, 96 gr.; water, 131⁄2 fl. dr.; syrupy phosphoric acid (sp. gr. 1·500), 21⁄2 fl. dr.; syrup, 10 fl. dr. Mix the acid with the water, add the quinine, and filter into the syrup.
Syrup of Phosphate of Zinc. Syn. Syrupus zinci phosphatis. Prep. Phosphate of zinc, 192 gr.; water, 11 fl. dr.; syrupy phosphoric acid (sp. gr. 1·500), 5 fl. dr.; syrup, 10 fl. oz. Rub the phosphate with the water, add the acid and filter into the syrup.
Syrup of Phosphoric Acid. Syn. Syrupus acidi phosphorici. Prep. Phosphoric acid (sp. gr. 1·454), 1⁄2 oz.; syrup, 321⁄2 oz. (both by weight). Syrup of raspberries may be substituted for simple syrup.
Syrup of Pomegranate-root Bark. Syn. Syrupus corticis radicis granati. (Guibort.) Prep. Obtain from 1 lb. of powdered bark of pomegranate root 4 lbs. of infusion by percolation. Boil this with 281⁄2 oz. of syrup till reduced to 2 lbs.
Syrup of Pop′pies. Syn. Syrup of white poppies; Syrupus papaveris (B. P., Ph. L. & E.), S. p. somniferi, L. Prep. 1. (B. P.) Poppy capsules, coarsely powdered, free from seeds, 36; rectified spirit, 16; refined sugar, 64; boiling distilled water, a sufficiency; macerate the poppy capsules in 80 of the water. Infuse for 24 hours, then pack in a percolator, and, adding more of the water, allow the liquor slowly to pass until 320 have been collected or the poppies are exhausted; evaporate the liquor by a water bath until it is reduced to 60; when quite cold add the spirit; let the mixture stand for 12 hours and filter. Distil off the spirit, evaporate the remaining liquor to 40, and then add the sugar. The product should weigh 104 and measure 783⁄4. Sp. gr. 1·32.—Dose, 1 dr.; 10 to 20 minims for children, increasing cautiously.
2. (Ph. L.) Poppy-heads, dried, bruised, and without the seed, 3 lbs.; boiling water, 5 galls.; boil down to 2 galls., press out the liquor, evaporate the expressed liquid to 2 quarts, strain it whilst hot, and set it aside for 12 hours; next decant the clear portion from the fæces, boil this down to 1 quart, and dissolve in it sugar, 5 lbs.; lastly, when cold, add of rectified spirit, 5 fl. oz. “Each fl. oz. is equivalent to 1 gr. of dry extract.” In the Ph. E. & Ph. D. 1826 no spirit is ordered.
3. (Wholesale.) Extract of poppies, 11⁄2 lb.;
boiling water, 21⁄2 galls.; dissolve, clarify, or filter, so that it may be perfectly transparent when cold, then add of white sugar, 44 lbs., and dissolve.
Obs. Syrup of poppies is anodyne and soporific.—Dose. For an infant, 1⁄4 to 1⁄2 teaspoonful; for an adult, 2 to 4 fl. dr. According to M. Chereau, its tendency to fermentation is prevented by the addition of 32 parts of sugar of milk to every 1000 parts of the syrup.