3. (Wholesale.) From extract of opium, 11 oz.; oil of cassia, 25 drops; oil of cloves, 20 drops; wine, 1 gall. (or rectified spirit, 11⁄2 pint; water, 61⁄2 pints; colouring, q. s.); digest, with agitation, until dissolved. Milder than the tincture.—Dose, 10 to 40 drops; as an anodyne and hypnotic.
Wine of Opium (Fermented). Syn. Rousseau’s laudanum, Black-drop; Vinum opii fermentatione paratum, Gutta nigra, L. Prep. (P. Cod.) Opium, 4 oz.; boiling water, 5 lbs.; dissolve, add of honey, 1 lb.; yeast, 2 dr.; keep it at 86° Fahr. for a month, or until the fermentation is complete; then press, filter, distil off 16 oz., and evaporate the residuum to 10 oz.; distil the 16 oz. of spirit
obtained above until 12 oz. have passed over, and from this, by a third distillation, obtain 41⁄2 oz., which add to the evaporated solution (10 oz.), and filter. About four times as strong as tincture of opium. See Drop, Black.
Wine of Orange. Syn. Vinum aurantii (B. P.) Prep. Made in Britain by the fermentation of a saccharine solution, to which the fresh peel of the bitter orange has been added, contains 12 per cent. of alcohol, and is but slightly acid to test-paper.
Wine of Pepsin. Syn. Vinum pepsini (Ph. G.). Prep. Remove by hard scraping, by means of a bone knife, the pepsin from the mucous membrane of a previously washed, freshly killed, pig’s or ox’s fourth stomach, and mix 10 drams of it with 5 drams (by weight) of glycerin diluted with 5 drams of water; put into a large flask and shake up vigorously with 131⁄2 oz. (by weight) of white wine, and 1⁄2 dr. (by weight) of hydrochloric acid. Macerate for 3 days at 68° Fahr., frequently shaking, and filter.
Wine of Potas′sio-tartrate of Antimony. See Wine, Antimonial (above).
Wine of Quinine. Syn. Vinum quinlæ (B. P.), L. Prep. 1. (B. P.) Sulphate of quinina, 20 gr.; citric acid, 30 gr.; orange wine, 20 oz.; dissolve the citric acid and then the sulphate of quinia in the wine; digest three days and filter.—Dose, 1⁄2 to 1 oz.
2. (Magendie.) Sulphate of quinine, 14 gr.; sherry, 1 quart; agitate frequently for some time. “The sulphate of quinine requires to be dissolved in a little dilute sulphuric acid before it is added to the wine.” (Dr Hayes.)—Dose, 1 wine-glassful, as a tonic and stomachic.
Wine of Quinine, Aromatic. Syn. Vinum quiniæ aromaticum. Dr Collier’s aromatic quinine wine. Prep. Disulphate of quinine, 18 gr.; citric acid, 15 gr.; sound orange wine, 1 bottle (24 fl. oz.).
Wine of Rhu′barb. Syn. Vinum rhei (B. P., Ph. E. & D.), L. Tinctura rhæi vinosa. Prep. 1. (B. P.) Rhubarb, in coarse powder, 11⁄2; canella bark, 1⁄8; sherry, 20; macerate seven days, filter, and make up to 20.—Dose, 1 to 2 dr.