Extract of Pop′pies

Syn. Extractum papaveris (B. P.), E. p. alb i , L. Prep. 1. (B. P.) Capsules coarsely powdered, 16; rectified spirit, 2; distilled water, a sufficiency; mix the poppy capsules with 40 of the water, stirring them frequently during 24 hours; then pack in a percolator, and pa water slowly through them until about 160 have pa ed through; evaporate the liquor by a water bath to 20; when cold, add the spirit. After 24 hours filter the liquor, and evaporate to a pilular consistence.— Dose , 2 or 5 grains. 2. (Ph. L.) Bruised poppy-heads (without the seeds), 15 oz.; boiled distilled water, 1 gall.; macerate 24 hours, boil to one half, strain, and complete the evaporation. 3. (Ph. E.) As the last, with “capsules not quite ripe.” Obs. The medical action of extract of poppies, for the most part, resembles that of opium; but it is considerably weaker, and is generally regarded as le prone to produce headache and delirium.— Dose , 2 to 12 gr. It is usually prepared by the large manufacturers, by exhausting the capsules, by coction with water; hence the inferior quality of the extract of the shops, which contains a considerable quantity of inert matter. The principal consumption of this extract is among the brewers, brewers’ druggists, and wine merchants. For this purpose it is evaporated until it becomes hard on cooling, when it is formed into half-pound rolls, and covered with paper, like lead plaster. One of these rolls added to a hogshead of ale, stout, or sherry, materially increases the ‘headine ’ or apparent strength of these beverages.