LIQUEUR DE PRESSAVIN. [Fr.] Prep. From oxide of mercury (freshly precipitated) and cream of tartar, of each 1 oz.; hot water, 1 quart; dissolve and filter. For use 2 spoonfuls
of this liquor are added to 1 quart of water.—Dose. A wine-glassful 3 or 4 times a day, avoiding the use of common salt. This is simply a solution of potassio-tartrate of mercury, and may be taken in the usual cases in which mercury is administered.
LIQUODIN′NA. See Liqueur.
LIQUID-AMBAR. Syn. Copaibæ balsam. A fluid balsamic juice obtained from the Liquidamber styraciflua, an American tree. It closely resembles LIQUID STORAX in its properties, and may be applied to the same purposes. See Styrax.
LIQ′UOR. Syn. Liquor, L.; Liqueur, Fr. This term is given in the London Pharmacopœia to those aqueous solutions commonly though improperly called ‘WATERS,’ ammoniæ liquor potassæ, &c. It is now more correctly applied to the ‘WATERS’ of the British Pharmacopœia. See Solution.
The term ‘liquor’ has also, of late years, been applied to certain concentrated preparations, most of which would be more correctly termed ‘FLUID EXTRACTS,’ as they merely differ from good extracts in their consistence, and from ordinary extracts in containing less starchy matter, albumen, and gum. There is also usually a little spirit added to them to prevent decomposition. Liquors of this kind may be prepared of the finest quality by the same processes that are required for the preparation of good soluble extracts; observing to stop the evaporation as soon as the consistence of treacle is acquired, and when cold, to add 1-4th or 1-5th part of their weight (after evaporation) in rectified spirit. The addition of 3 or 4 drops of the oils of cloves and mustard seed, dissolved in the spirit, will secure them from any risk of ‘moulding’ or fermenting; in fact, with this addition many of them will keep well without spirit, provided they are evaporated sufficiently, and kept in a cool place. The liquors, which are merely concentrated infusions or decoctions, and which, in their consistence, do not even approximate to extracts, may be made in the manner directed under those heads.
Much confusion would be prevented if the terms ‘concentrated decoction,’ ‘concentrated infusion,’ &c., were adopted for those vegetable preparations possessing eight times the usual strength; ‘liquors’ for those of a higher strength, but still sufficiently liquid to be treated as such in dispensing, &c.; and ‘fluid extracts’ for those possessing considerable consistence, and approaching the common extracts in their degree of concentration and mode of preparation. See Decoction, Infusion, Essence, Extract, Solution, &c.
⁂ The following formulæ present some illustrations of the preparation of this class of medicines.
Liquor of Ammonia. Syn. Liquor Ammoniæ. Prep. Strong solution of ammonia, 1 pint; distilled water, 2 pints; mix and preserve in a stoppered bottle. Sp. gr. ·959.
Liquor of Ammonia, Stronger. Syn. Liquor Ammoniæ Fortior. Prep. Mix chloride of ammonium in coarse powder 3 lbs., and slaked lime 4 lbs., and introduce the mixture into an iron bottle, placed in a metal pot surrounded by sand. Connect the iron tube which screws air-tight into the bottle in the usual manner, by corks, glass tubes, and caoutchouc collars, with a Woulf’s bottle capable of holding a pint; connect this with a second Woulf’s bottle of the same size, the second bottle with a matrass of the capacity of three pints, in which 22 oz. of distilled water are placed, and the matrass by means of a tube bent twice at right angles, with an ordinary bottle containing distilled water 10 oz. Bottles 1 and 2 are empty, and the latter and the matrass which contains the 22 oz. of distilled water are furnished each with a siphon safety-tube charged with a very short column of mercury.