Infusion
| Bitter Infusion. | 1785 |
Take tops of the lesser centaury and camomile flowers, of each half an ounce; yellow rind of lemon and orange peel, carefully freed from the inner white part, of each two drachms. Cut them in small pi...
| Infusion for The Palsy. | 1785 |
Take of horse-radish root shaved, mustard seed bruised, each four ounces; outer rind of orange-peel, one ounce. Infuse them in two quarts of boiling water, in a close vessel, for twenty-four hours.
| Infusion of Carduus. | 1785 |
Infuse an ounce of the dried leaves of carduus benedictus in a pint of common water, for six hours, without heat; then filter the liquor through paper.
| Infusion of Linseed. | 1785 |
Take of linseed, two spoonfuls; liquorice root, sliced, half an ounce; boiling water, three pints. Let them stand to infuse by the fire for some hours, and then strain off the liquor.
| Infusion of Roses. | 1785 |
Take of red roses, dried, half an ounce; boiling water, a quart; vitriolic acid, commonly called oil of vitriol, half a drachm; loaf sugar, an ounce.
| Infusion of Tamarinds and Senna. | 1785 |
Take of tamarinds, one ounce; senna, and crystals of tartar, each two drachms. Let these ingredients be infused four or five hours in a pint of boiling water; afterwards let the liquor be strained, an...
| Infusion of the Bark. | 1785 |
To an ounce of the bark, in powder, add four or five table-spoonfuls of brandy, and a pint of boiling water. Let them infuse for two or three days.
| Spanish Infusion. | 1785 |
Take of spanish juice, cut into small pieces, an ounce; salt of tartar, three drachms. Infuse in a quart of boiling water for a night. To the strained liquor add an ounce and a half of the syrup of po...
Julep
| Camphorated Julep. | 1785 |
Take of camphor, one drachm; gum arabic, half an ounce; double-refined sugar, an ounce; vinegar, a pint. Grind the camphor with a few drops of rectified spirit of wine, till it grows soft; then add th...
| Cordial Julep. | 1785 |
Take of simple cinnamon-water, four ounces; Jamaica pepper-water, two ounces; volatile aromatic spirit, and compound spirit of lavender, of each two drachms; syrup of orange-peel, an ounce. Mix them.
| Expectorating Julep. | 1785 |
Take of the emulsion of gum ammoniac, six ounces; syrup of squills, two ounces. Mix them.
| Musk Julep. | 1785 |
Rub half a drachm of musk well together with half an ounce of sugar, and add to it, gradually, of simple cinnamon and pepper-mint water, each two ounces; of the volatile aromatic spirit, two drachms.
| Saline Julep. | 1785 |
Dissolve two drachms of salt of tartar in three ounces of fresh juice, strained; when the effervescence is over, add, of mint-water, and common water, each two ounces; of simple syrup, one ounce.
| Vomiting Julep. | 1785 |
Dissolve four grains of emetic tartar in eight ounces of water, and add to it half an ounce of the syrup of clove July-flowers.
Mixture
| Astringent Mixture. | 1785 |
Take simple cinnamon-water and common water, of each three ounces; spirituous cinnamon- water, an ounce and a half; Japonic confection, half an ounce. Mix them.
| Diuretic Mixture. | 1785 |
Take of mint-water, five ounces; vinegar of squills, six drachms; sweet spirit of nitre, half an ounce; syrup of ginger, an ounce and a half. Mix them.
| Laxative absorbent Mixture. | 1785 |
Rub one drachm of magnesia alba in a mortar with ten or twelve grains of the best Turkey rhubarb, and add to them three ounces of common water, simple cinnamon water, and syrup of sugar, of each one o...
| Saline Mixture. | 1785 |
Dissolve a drachm of the salt of tartar in four ounces of boiling water; and when cold, drop into it spirit of vitriol till the effervescence ceases; then add, of peppermint-water, two ounces; simple ...
| Squill Mixture. | 1785 |
Take of simple cinnamon-water, five ounces; vinegar of squills, one ounce; syrup of marshmallows, an ounce and a half. Mix them.