Tisane, Pectoral. An infusion of the roots of liquorice and marshmallow, Canadian maidenhair, and the flowers of the red poppy and coltsfoot, in a decoction of rice.
Tisane of Rice. (P. Cod.) Prepared in the same manner as tisane of pearl barley.
Tisane of Rice, with Lemon. (Augustin.) Prep. Washed rice, 1 oz.; water, 4 lbs.; boil, strain, add barley sugar, 1⁄2 dr.; lemon juice, 1 oz.
Tisane of Roses with Milk. (P. Cod.) Prep. Conserve of roses, 1 oz.; new milk, 1 pint. Rub together, and strain.
Tisane, Royal. From senna, fresh chervil, and sulphate of soda, of each 4 dr.; aniseed and cinnamon, of each 1 dr.; 1 lemon, sliced; cold water, 13⁄4 pint; macerate for 24 hours, stirring occasionally, then press and filter. Aperient.—Dose. A wineglassful, or more, repeated every half-hour, until it operates.
Tisane of Salep. (P. Cod.) Prep. Boil 1 dr. of salep in 16 oz. of water, and strain.
Tisane of Senega. (P. Cod.) Prep. Senega, 1 oz.; boiling water, 5 pints. Infuse for 2 hours, and strain. Prepare in the same manner tisanes of the roots of marshmallow and valerian.
Tisane of Sulphuric Acid. (P. Cod.) Limonade sulfurïque. Prep. Sulphuric acid (1·84), 72 minims; water, 41⁄2 pints; syrup, 10 oz. (by weight); mix s. a. Prepare in the same manner nitric and phosphoric acid lemonade; the first with acid of sp. gr. 1·42; the second with acid of sp. gr. 1·45.
Tisane of Tamarinds. (P. Cod.) Prep. Pulp of tamarind, 1 oz.; boiling water, 2 pints. Infuse 1⁄2 hour.
Tisane, Tartaric. (P. Cod.) Prep. Syrup of tartaric acid, 2 oz.; water, 18 oz. Prepare in the same manner with their respective syrups,