| III.— | Vanillin | 3 grains |
|---|---|---|
| Garantose | 4 grains | |
| Ol. menth. pip. | 8 minims | |
| Alcoholis | 3 drachms | |
| Ol. ricinus | 12 ounces | |
| Ol. olivæ (imported), quantity sufficient | 1 pint |
M. ft. sol.
Mix vanillin, garantose, ol. menth. pip. with alcohol and add castor oil and olive oil.
Dose: One drachm to 2 fluidounces.
IV.—The following keeps well:
| Castor oil | 24 parts |
| Glycerine | 24 parts |
| Tincture of orange peel | 8 parts |
| Tincture of senega | 2 parts |
| Cinnamon water enough to make | 100 parts |
Mix and make an emulsion. Dose is 1 tablespoonful.
V.—One part of common cooking molasses to 2 of castor oil is the best {154} disguise for the taste of the oil that can be used.
| VI.— | Castor oil | 1 1/2 ounces |
|---|---|---|
| Powdered acacia | 2 drachms | |
| Sugar | 2 drachms | |
| Peppermint water | 4 ounces |
Triturate the sugar and acacia, adding the oil gradually; when these have been thoroughly incorporated add the peppermint water in small portions, triturating the mixture until an emulsion is formed.