Syrupus Croci. Lond. Syrup of Saffron

"Take of saffron, ten drachms; boiling water, a pint; sugar, three pounds. Macerate the saffron in the water for twelve hours, in a slightly covered vessel; then filter the liquor, and add to it the sugar."

Syn. Sirop de Safran (F.), Safransyrup (G.).

This syrup is cordial in a small degree; but it is chiefly valued on account of its beautiful colour.

Syrupus Dianthi Caryophilli. Edin. Syrup of the Clove-pink

"Take of recent petals of the clove-pink, freed from their claws, one part; boiling water, four parts; refined sugar, seven parts. Macerate the petals in the water for twelve hours; then add the sugar to the strained liquor, and dissolve it with a gentle heat."

This syrup is valued for the rich colour and the agreeable flavour of the flowers, which it possesses in perfection when well prepared. Alkalies change the colour to green, and form a test of the genuineness of the syrup; as no such effect takes place with syrup, made of an infusion of cloves and coloured with cochineal, which is sometimes sold for it: but the one is as good for medicinal use as the other.

Syrupus Limonum. Lond. Syrup of Lemon

"Take of lemon-juice, strained, a pint; sugar, two pounds and a half Dissolve the sugar in the lemon-juice, with a gentle heat, then set aside for twenty-four hours: afterwards mix, scum, and decant the clear liquor from the dregs, if there be any."

Syrupus Citri medicae, Edin. Syrup of Lemon.

"Take of lemon-juice, strained after the feces have subsided, three parts; refined sugar, Jive parts. Dissolve the sugar."

Syrupus Limonis, Dub. Syrup of Lemon.

"Take of expressed lemon-juice, two pints. As soon as the feces have subsided put it into a matrass, and immerse it in boiling water for a quarter of an hour: when cold, strain it through a sieve, and make it into a syrup."

Syn. Zitronensaftsyrup (G.).

This is an agreeable syrup for acidulating barley-water or other drinks in febrile diseases. It is also an useful adjunct to gargles in inflammatory sore-throat.

Syrupus Mori. Lond. Syrup of Mulberry

"Take of strained mulberry-juice, a pint; sugar, two pounds and a half. Dissolve the sugar in the mulberry-juice in the manner ordered for syrup of lemons."

Syn. Maulbeer-syrup (G.).

This syrup is used for the same purposes as the syrup of lemons, and has besides the advantage of colour.

Syrupus Papaveris. Lond. Syrup of Poppy

" Take of the capsules of the poppy, three pounds; sugar, five pounds; boiling water, five gallons. Boil down the capsules in water to two gallons, and express strongly. Boil the strained liquor again down to four pints, and strain it while it is hot. Set it aside twelve hours that the feces may subside; then boil down the clear liquor to two pints, add the sugar, and dissolve it."

Syrupus Papaveris somniferi, Edin. Syrup of White Poppy.

"Take of the capsules of the white poppy, dried and freed from the seeds, one part; boiling water, fifteen parts; refined sugar, two parts. Macerate the sliced capsules in the water for twelve hours; then boil until a third part only of the liquor remain; and, expressing strongly, strain the decoction. Boil the strained liquor to one half, and again strain it; lastly, having added the sugar, boil it for a short time, so as to form a syrup."

Syrupus Papaveris somniferi, Dub. Syrup of White Poppies.

"Take of the capsules of the white poppy, gathered before they are ripe, dried, and freed from the seeds, seventeen ounces; boiling water, two gallons. Slice and bruise the capsules; then pour over them the water, and macerate for twenty-four hours; express the liquor, and evaporate it by a gentle heat to two pints; and strain while it is hot. Set it aside twelve hours that the feces may subside; finally, add sugar to the clear liquor, that it may make a syrup."

Syn. Sirop de Pavot blanc (F.), Syrup von Weissen Mohn (G.), Sciroppo di Papaveri bianchi (I.).

The narcotic principle of the poppy (meconate of morphia) is taken up by the water, but it is very probable that any variation of the degree of heat necessary to produce the evaporation will alter considerably the nature of the extract, and, consequently, make the syrup differ in point of strength. It ferments more readily than most other syrups, but its narcotic property is augmented when it becomes ascescent. M. Chereau asserts, that the addition of 32 parts of sugar of milk to 1000 of this syrup, prevents the fermentation. One fluid ounce of it contains about one grain of extract.

Medical properties and uses. - Syrup of poppy is an useful anodyne for allaying the violence of cough, for easing pain, and procuring sleep in children's diseases: it should not be given to children when it is in a state of fermentation. The dose is from f 3 j. to f j., according to the age of the patient. '