Wine of Bark, Muriated. Syn. Vinum cinchonæ muriatum. Prep. Ammonio-citrate of iron, 1⁄2 oz.; wine of pale Peruvian bark, 5 pints (made with double the quantity of bark contained in the yellow); dissolve the ammonio-citrate in twice its weight of distilled water, and add to the wine.
Wine of Bitter Sweet. Syn. Vinum dulcamaræ (Dr Currie). Prep. Dulcamara stalks and leaves, 1 lb.; sherry, 2 pints. Macerate for 14 days, and strain.
Wine of Buchu. Syn. Vinum buchu (Brandes). Prep. Buchu leaves, 21⁄2 oz.; white wine, 1 pint.
Wine of Cachina. Syn. Vinum cacinæ. Prep. Cachina, bruised, 1 oz.; Malaga wine, 16 oz. Macerate for 6 days, and strain.
Wine, Camphorated. Syn. Vinum camphoratum. (Ph. G.) Camphor and gum acacia in powder, of each 1⁄2 oz. Mix accurately and gradually. Add 24 oz. (by weight) of white wine.
Wine of Cascarilla. Syn. Vinum cascarillæ (Bernardeau). Prep. Cascarilla, 1 oz.; Malaga wine, 1 pint.—Dose, 1 oz., twice a day in consumption.
Wine of Catechu. Syn. Vinum catechu (Soubeiran). Prep. Tincture of catechu, 1 part; red wine, 121⁄2 parts. Mix, and after a few days, filter.
Wine of Centaury (Compound). Syn. Vinum centaurii compositum. Hoffman’s elixir viscerale. Prep. Centaury, orange peel, extract of blessed thistle, gentian, myrrh, cascarilla, each 1 dr.; sherry, 2 pints.
Wine, Chalyb′eate. See Wine of iron.
Wine of Cinnamon. Syn. Vinum cinnamomi (Beral). Prep. Cinnamon, 1 oz.; alicant wine, 16 oz.; macerate and filter. Sugar is sometimes added.