AURANTIUM

(Lat.), n. n. A‘r(a’-utr)-a2n(an)shi2(ti?)-usm- (u‘m). Originally written arantium; deriv., a nt eae, and Sp., naranja, from Ar., narunj (Sanser.. ndranga, naryanga, ndgaranga), having the color of minium. Fr., orange, oranger. Ger,, Orange, Pomeranze. 1. The orange; also the specific name of the Citrus a., or orange-tree. 2, In descriptive botany, a fruit like an orange. See HESPERIDIUM. 3. Of Tournefort, a genus of panies in part the Citrus of Linnæus. [B, 121, 123, 170.]—Ætheroleum aurantii. Distilled oil of orange-peel. [B, 97.|—Albedo . Sp., aqua de corteza de naranja {sp. Ph.]. Syn.: aqua citri aurantii [Ed. Ph., 1826]. Orange-peel water; made by distilling orange-peel with water, with or without the addition’ of a 5 amount of alcohol, in quantity sufficient to produce, for 1 art of the orange-peel, 1 part of distillate Isp. Ph.], 2 parts [Batav. h., 1805; Amsterd. Ph., 1792; Belg. Ph., 1823; Brunsw. Ph., 1777; Wiirt. Ph., 1798), 3 parts scien) Ph.], 5 parts [U. S. Ph. 1820; Ed. Ph., 1826], or 9 parts [Sax. Ph., 1820]. [B, 95, 97, 119.]-Aqua corticum aurantiorum alcoholiea (seu spirituosa, seu vinos a). See Spiritus aurantii—A. amarum. The bitter orange. [B.]-Aurantia cur a a vent i a (seu cura avica). Ger., Cura aoapfel. See Fructus AURANTI! 7mmaturi. under AURANTIUS.— Aurantia dulcia, A. dulce. The sweet orange; the fruit of Citrus a., var. aurantium. [B.]—Aurantia enascentia (seu immatura). See Fructus AURANTI immaturi, under AURANTIUS.— Aurantii amari cortex [U. S. Ph.], Aurantii cortex [Br. Ph.]. Bitter-orange peel. [B.] See under ORANGE.—Aurantii corticis syrup us. See Syrupus aurantii_Aurantii dulcis cortex [U. S. Ph.]. _ Sweet-orange peel. [B.] See under ORANGE.—Aurantii flores [U. S. Ph.]..See under AURANTIVS.—Aurantii flor is aqua. See under AURANTIVS—Aurantii oleum. Oil of orange-peel. [B.] See under ORANGE.—Aurantii tinctura. See Tinctura aurantii—A. cornicula tum [Tournefort]. -A_subvariety (corniculata) of the Citrus a., var. bigaradia. |B, 173.]--A. dule i cortice sinense [Ferraris]. The sweet orange, [B, 183.]—A. feetiferum [Ferraris]. A subvariety (the Citrus fetifera [eis of the Citrus a., var. bigaradia. [B, 178.]—A. folio crispo [Ferraris]. A subvariety of the bitter-orange’ tree (Citrus a., var. bigaradia); the Citrus crisp i folia of the gardens. [B, 173.J—A. hermaphroditum [Ferraris]. See A. cornicula tum.—A. hispa- A. pumilense (seu hispaniense), See AURANTIA his patens i: liore [Clu .]. See A. sinense.—A. roseum (rerrari A variety of the bergamot orange (Citrus a., var. bergamia)., 173.]—A. silvestre medulla dule-amara, A. silvestre medulla minus amara, ete. The wild orange-tree. [B, 183.]—A. sinense [Tournefort], A. sinense foliis lan ceo lat is, acutis, glabris. A variety of the Citrus a. [B, 173, 183.]—A. stellatum [Ferraris]. See ‘A. roseum.—A. striatum [Ferraris]. A variety of the ordinary sweet orange, Citrus a. (the Citrus_a., var. lunatum, of the gardens). [B, 173.]—A. violaceum [Desfontaines]. A’ variety (the Citrus violacea of the gardens) of the Citrus a.. var. bigaradia. {B, 173.)—A. virgatum pepe A variety of the Citrus a. (the Citrus a., var. mutabile [Ri o]). [B, 173.]— A, vulgare [Comm.]. The bitter-orange tree (Citrus a., var. bigaradia). [B, 173.]—Confectio aurantii (Lond. Ph.]. Syn.: conserva aurantii [Ed. Ph.]. Confection of orange-peel; made with 1 part of orange-peel and 3 arts of sugar. & 98.]—Conserva aurantii (Sard. Ph., 1773; Ed. Ph.]. 1. Of the Sard. Ph., an electuary made of 2 parts of orange pale the rind and 3 parts of sugar with water. [B,119.] 2. Of the Ed. Ph., see Con feetio aurantii.—Conserva corticum aurantiorum. See Confectio aurantii—Cortex aurantiorum. Bitter-orange peel. {B,180.] See under ORANGE.—Cortex aurantiorum cura aviensium. The peel of the Curacoa orange; rather thinner, larger, and of darker color than ordinary orange-peel, and with le of the white inner coating (albedo). [B, 180.|—Cortex aurantiorum dulcium. Sweet-orange peel. [B.]--Cortex aurantiorum in quarto. Orange-peels divided into connected warters. [B, 180.]—Elixir aurantii [U.S. Lab Elixir of orange, simple elixir; made by di olving as thorough! uf as po ible 1 part of oil of orange-peel in 100 parts each of alcohol and water, and adding 100 parts of sugar. _[B.]- Elixir aurantiorum compos i tum [Ger. Ph.]. Ger., Pome ran zen elixir. Compound elixir of orange: nade by macerating 50 parts of orange-peel, 10 of cinnamon, and 2} of pota ium carbonate in 250 of sherry wine; expre ing,: adding to the expre ed liquid, brought up to 230 parts by the dition of wine, 5 parts each of extract of gentian, extract of wormwood, extract of cascarilla, and extract of buckbean [Trifolium fibrinum); allowing the whole to settle; and filtering. Various modificatiôns of this formula were formerly official in a great number of pharma copæias, under the names of elixir viscerale (seu stomach i cum, seu viscerate Hoffmanni, seu balsam i cum Hoffmanni, seu balsam i cum, stomach i cum et tempera tum Hoffmanni), e entia stomach i cum, vinum amarum alcalisatum, tinctura amara (seu stomachic a). The original formula contained no orange. A very similar preparation, but without the pota ium salt, is the vinum aurantioruim coi situm (q. v.). The preparation of this name in the Sp. Ph. of 1798 was made of 14 0z. each of orange-peel and cinchona, 1 oz. each of wormwood tops, chamomile flowers, and Jamaica pee 4 drachm of cochineal, 1} Ib. of water. and 4 0z. of alcohol. allowed to stand for three days, and filtered. [B, 97, 119, 205.] Cf. ELIXIR viscerale Hoffmanni.—E entia aurantii. See Tinctura aurantii, [B, 11! E entia aurantii dulcis. See Tinctura aurantii dulcis—E entia corticum aurantiorum. See Tinctura aurantii.—E entia corticum aurantiorum vinos a. Wine of orange-peel; made by macerating 1 part of dried orang Peel in 8 parts of Spanish wine, and filtering. runsw. Ph., 1777; Wiirt. Ph., 1798 (B, 9).]—Extractum aurantii amari fluidum [U.S.Ph.]. Fluid extract of bitter-orange peel; made by exhausting 100 parts by weight of powdered bitter-orange peel with alcohol and water; reserving the first-80 parts of the percolate; evaporating the rest to the consistence of a soft extract; mixing this with the reserved portion; and adding enough alcohol and water to bring the whole up to 100 parts by volume. [B.]—Flavedo corticis aurantii, Flavedo corticum aurantiorum. Orange zest; the yellow outer portion of eee rer B, 95, 119.]—Infusum aurantii [Br. Ph.; Dubl. Ph.]. 1. Of the Br. Ph., a preparation made hy steeping 1 part of bitter-orange peel in 20 parts of boiling distilled water, and straining. [B, 31 2. Of the Dubl. Ph., see Infusum aurantii com itum.—iInfusum aurantii com-, positum [Br. Ph.; Lond. Ph.]. Syn.: infusum aurantii [Dubl.. O, no; 0%, not; O%, whole; Th, thin; Th?, the; U, like 00 in too; U?, blue; U3, lull; U4, full; U*, urn; US, like ü (German). ab Compound infusion of orange-peel; made, according to the Br. Ph., by steeping } oz. (av.) of bitter-orange peel, 60 grains of lemon-peel, and 30 grains of cloves in 10 fi, oz, of boiling distille& water, aud straining. The Lond. Ph. ordered 4 0z. of orange-peel, 2dr. of lemon-peel, 1 dr. of cloves, and 1 pint of boiling water. The Dubl. Ph. ordered 3 dr. of orange-peel, 4 dr. of cloves, and # pint of boiling water. [B, 98.]—Oleo saccharum aurantii. Fr., oléosucre (ou oléosaccharure [Fr. Cod. ). A preparation in several old pharma copæias. made by impregnating 1 oz. of sugar with 10 or 12 drops of e ential oll of orange, as in the present Fr. Cod,; or by rubbing ane upon fresh orange-rind and pal eens, it after it has imbibed the oil. This last Is also called dry e ence of orange (Fr., e ence d’orange séche), [B, %, 119,]—Oleum aurantli æthereum. E ential oil of orange-peel. [B,97.] See under ORANGE.—Oleum aurantii corticis [U. S. Ph.], Oleum aurantiorum corticum, Oleum corticum aurantiorum, Oleum corticum aurantiorum ætherenm (seu des till a tum), Oil of orange peel [B,180.] See under Oranor.—Pulpa aurantiorum. Orange-pulp. [B, a erracce aurantli (U.S. Ph.], Splritus aurantiorum, Spiritus aurantlorum abstractlus. Fr., teinture d’e ence d’orange [Fr. Cod.], esprit d’écorce d'orange. Spirit of orange.; a solution of oil of orange-peel in alcohol, containing 6 per cent. [U. S. Ph.] or 2 per cent. |Fr. Cod.] of the oil. Preparations of a similar cl r, called aqua corticum aurantiorum alcoholic a (seu spirituosa. seu vinos a) or spiritus aurantiorum, made by distilling an infusion of orange-peel in white wine or dilute alcohol, were formerly official in many formularies, 1 part of peel affording from 1 part to 8 or 9 parts of spirit. [B, 5, 97, 113, 119.]—Snceus aurantiorum. Fr., suc d'orange douce [Fr. Cod.]. Orange-juice age clarified juice of ripe oranges, official in several pharmarapos B, 97.|—Syrupus aurantii (U.S. Ph.; Br. Ph.], re EUs aurantii corticis [Ger. Ph.], Syrupus aurantiorum (Lond. Ph., 1824], Syrupus corticum anrantiorum. Fr., sirop d'écorce d'orange amére (Fr, Cod.]. Ger., Pomeranzenschalensyrup. Syn.: ipus de cortice citri vulgar is [Fr. Cod.]. Syrup of orange; made, according to the U. S. Ph., by macerating 5 parts of sweet-orange A with 5 parts of alcohol; expre ing; triturating the expre ed liquid with calcium phosphate and water; filtering, adding at the same time enourty water to bring the filtrate ee to 40 parts; and adding 60 parts of sugar. The Br. Ph. directs 1 fl. oz. of tincture of orange to be di olved in 7 fl. oz. of syrup. The Fr. Cod. orders 10 parts of bitter-orange peel to be macerated in 10 parts of 60-per-cent. alcohol; 100 parts of water to be added; and, after expre ion, sugar to be added in the proportion of 18 parts to 10 of the liquid. The Ger, Ph. orders 60 parts of sugar to be added to 40 of a liquid pecparcd by miacerntl es 5 parts of bitter-orange peel in 45 of alcohol. Similar prepare ions, made with or without the addition of alcohol, and with varying proportions of the ingredients, are or have been official in various other formularies. [B,5, 97, 113, 119, 205.] See also Vinous syrup of ORANGE-peel.—Syrupus de aurantiis, Syrupus e succo aurantlorum. Fr., sirop de suc d’orange. Syrup of orange-juice; made of purified orange juke 4 parts and sugar 7 [Fr. Cod., 1818] or 10 (Austr. Ph., Toe penis lavored with oleo saccharum of cpaned iar Cod.}. [B, 97.]—Tinetura aurantii [Ger. Ph.; U. S. Ph., 1870]. See Tinctura aurantii amari—Tinetura aurantii amari [U. S. Ph.; Br. Ph.]. Fr., teinture d'orange amère, Ger., Pomeranzentinctur (Ger. Ph.]. Syn.: tinctura aurantii [Ger. Ph.; U. S, Ph., 1870]. Tincture of bitter orange peel; made {lmwceratlug bitter-orange peel in dilute alcohol, and filtering. In the U.S, Ph. the proce is hastened by rcolation after the maceration has been continued for twenty four hours; 100 parts of the tincture, 20 [U. S. Ph.; Fr. Cod.; Ger. Ph.] or about 12 [Br. Ph.] pa of the peel. Similar preparations, in some of which the spiritus aurantii was used as a menstruum, while in others unripe oranges were added to the orange-peel, were official in the old Lond. Ph., the Ed. Ph., the Dubl. Ph., and the old pharma copæias of Bavaria, Saxony, and Denmark, the proportions of the ingredients varying greatly in the different formula. B, 5, 97, 98, 118, 205.] Cf. Tinctura pomorum AURANTIORUM immaurorum, under AURANTIUS, and Tinctura aurantii recent is.— Tinctura aurantii dule is[U. S. Ph.]. Fr., alcool at ure d'orange (Fr. Cod.]. Tineture of sweet-orange peel; made by macerating 20 parts of the peal in alcohol for twenty-four hours, and percolating, alcoho! being added until 100 parts of tincture are obtained. The French preparation is made by macerating 1 part of the peel for eight days in 2 of 80-per-cent. alcohol, and filtering. Similar preparations, made by digesting fresh sweet-orange 1 in spirit of orange, and adding sugar para) p of orange, were official in the Palat. Ph. of 1764 and the Swed. Ph. of 1817. [B, 5, 97, 113.|—Tinetura aurantli recent is[Br. Ph.]. Tincture of fresh orange-peel; made by macerating the outer rind cut from fresh bitter oranges in rectified spirit, expre ing, and filtering. An imp. pint represents 6 oz. of the fresh peel (corresponding to 2 oz. of the dry peel). [B, 5.J— Tinctura corticum aurantii (seu aurantiorum). See Tincfura aurantii amari.—Vinum aurantlorum compos i tum. Fr., élixir viscéral. Syn.: elixir balsam i cum. Compound wine of orange-peel; a preparation resembling the elixir aurantiorum comnog tur (seu viscerale, seu stomach i cum Hoffmanni), but not rendered alkaline by the addition of pota ium carbonate. The various reparationn known under this name consisted e entially of an infusion of fresh orange-peel in wine, to which were added the extracts of ble ed thistle (Carduus benedictus), le er centaury, gentian, and either wormwood or lla. Aqueous extract of myrrh was frequently added to these ingredients, or substituted for one of them, and the Sax. Ph. of 1820 added also the tinctures of cloves and saffron. The Bay. Ph. ordered a vinous infusion of orange-peel and green cranes, and added the extracts of cascarilla, gentian, and buckbean, [B, 97.]