Mulberry juice (SUCCUS MORI—Ph. L.), from the fruit of the mulberry.
Orange juice (SUCCUS AURANTII), obtained from the same source as that of lemons.
Concentrated orange juice (SUCCUS SPISSATIS AURANTII vel AURANTIORUM) and CONCENTRATED LEMON JUICE (SUCCUS SPISSATUS LIMONUM) are prepared by evaporating the fresh juices of oranges and lemons, either alone or mixed with sugar, and are employed as substitutes for the fruit, where the latter cannot be obtained.
2. (Alcoholised vegetable juices, Preserved v. j.; Tinctures of recent plants; Succi alcoholati, L.; Alcoolatures, Fr.) Prep. a. The juice, obtained by powerful pressure, in the manner noticed above, is allowed to remain for 24 hours in a cold place, when the clear portion is decanted from the feculous matter which has subsided, and is then agitated with one half its volume of rectified spirit (56 o. p.); after another 24 hours the clear portion is again decanted and, if necessary, filtered through bibulous paper or linen. In this way are now generally prepared the preserved juices of aconite, belladonna, colchicum (corms), hemlock, henbane, foxglove, elaterium, lactuca virosa, taraxacum, &c., sold in this country.
b. (P. Cod.) To the fresh leaves, bruised in a marble mortar, is added an equal weight of rectified spirit, and after maceration for 15 days the whole is pressed, and the resulting tincture filtered. In this manner are prepared tinctures of the fresh leaves of aconite (tinctura aconiti cum foliis recentibus), belladonna, foxglove, hemlock, henbane, strong-scented lettuce (Lactuca virosa), stramonium, trailing poison oak (Rhus toxicodendron), mugwort (Artemisia vulgaris), colchicum (corms), squirting cucumber, white poppy, taraxacum, &c., of the Paris Codex.
Obs. These tinctures are much more powerful, and more certain in their operation, than those prepared from the dried plants. The commencing dose is from 2 to 5 drops, the effects of which should be carefully watched. The products of the first of the above formulæ keep as well as the ordinary tinctures, and there is less waste of spirit than with the second. That of the P. Cod. is, however, preferred by M. Soubeiran, as affording more uniform products; an opinion which is questionable. Béral orders equal weights of juice and spirit; Mr Squire recommends 1⁄2 part; Messrs Bentley & Davenport 1⁄4 part (both by volume), and Mr Gieseke only 1⁄5 part (by weight), of spirit to 1 part of the expressed
juice. The homœopathists generally go with M. Béral. “Our own experience, which has been very considerable, and extends over upwards of 16 years, leads us to prefer the proportions given in formula a, which are similar to those of Mr Squire. If less spirit be employed, the product is apt to suffer rapid deterioration when kept in a warm shop or surgery.” (Cooley.)
3. (Etherized vegetable juices; Succi ætherizati,—L.; Ethérolatures, Sucs éthéres, Fr.) For these we are indebted to M. Bouchardat. They are prepared as follows: Ether is gradually added to the depurated freshly expressed juice, until, after active agitation, a thin layer of it rises to the surface on the mixture being allowed to repose for a minute or two; the whole is then set aside for 24 hours, when the supernatant ether is expertly removed by means of a pipette or syringe, and the juice is filtered; lastly, the decanted ether is returned to the filtrate, and the etherised juice is at once put into well-stoppered bottles. For use, one of the bottles is reversed, and the dose taken from the lower part, so that the ether remains behind. We find, in practice, that decantation, carefully conducted, may be substituted for filtration; thus not only rendering the process less costly, but ensuring a more uniform product.
The etherised juices are said to retain their active properties for an indefinite period. The method has been successfully applied to the juices of aconite, anemone, black hellebore, and hemlock, and is probably applicable to many others; but, we think, not to the juices of all the narcotic plants, as has been asserted.
Vegetable Fibres. The following method for the identification of vegetable fibres is intended to supplement the information previously given on this subject. Its originator, M. Vetillard, applies it for distinguishing the fibres of linen, hemp, cotton, jute, China grass, and New Zealand flax. The following extract descriptive of the process is from the ‘Journal of Applied Chemistry’:—