vi'num, gen. vi'ni, pi. vi^na

[L.] i. Wine. ». pharmacopeial preparation consisting of a solution of one or more medicinal substances in wine, usually white wine because of its comparative freedom from iannin. grape, the fresh fruit of Vitis vinifera, freed from seeds, skins, and stems. nial wine, wine of antimony; antimony and pota ium tartrate 4, boiling distilled water 25, sherry wine to make 1000 (N.F.); tart a rated antimony 40 grains, boiling distilled water i ounce, sherry ig ounces (Br,); expectorant dose, 1510-30 (0,6-2.0), emetic dose, 1530-60 (2.0-4.0). fermentation of a syrup containing fresh bitter orange peel; used as a flavor; (2) oil of bitter orange in alcohol and sherry; used as a vehicle and flavoring agent. wine, compound elixir of orange; prepared by percolating bitter orange peel 200, absinthium, buckbean, and cascarilla, each 65. Saigon cinnamon and gentian, each 43, pota ium carbonate 10, with sherry enough to make 1000; bitter tonic in dose of 5^ (4o)" orange wine; gelatin i, orange wine 640, macerate 24 hours and decant. tract of beef in alcohol, syrup, and sherry flavored with compound spirit of orange; tonic in dose of $2 (8.0). wine,, and iron; same as the, preceding with the addition of 154 (o 35) iron and ammonium citrate in each dose of 32 (8.0). and cinchona; beef, wine, iron, and cinchona, same as the preceding with the addition of quinine sulphate gr. 1.(0; 008) and cinchonidine sulphate gr. ^^ (0.004) in each dose of 5i C4.0).