Infusion of Ro′ses

Syn. Infusum rosæ , L., 1. (Simple.) From the petals of red roses. Used as colouring and for a test; mixed with vinegar and sweetened with honey, it forms a popular gargle in sore throat. 2. (Compound; Infusum rosæ —Ph. E. I. rosæ compos i tum —Ph. L., I. r. acidum —B. P., Ph. D.) Prep. — a. Red rose petals (broken up), 1 oz.; dilute sulphuric acid, 1 ⁄ 2 oz.; boiling distilled water, 40 oz.; infuse for half an hour with the acid and water, and strain.— Dose , 1 to 2 oz. b. (Ph. L.) Petals of the red or damask rose (dried and pulled asunder), 3 dr.; boiling water, 1 pint; mix, and add of dilute sulphuric acid, 1 1 ⁄ 2 fl. dr.; macerate for 2 hours, strain off the liquor, and di olve in it white sugar, 6 dr. The Edinburgh form is nearly similar. c. (Ph. D.) Petals, 2 dr.; boiling water, 1 ⁄ 2 pint; infuse 1 hour, strain, and add of dilute sulphuric acid, 1 fl. dr. Obs. A ve el or gla of stoneware should be used to make the infusion in, as metallic ve els injure the colour of the liquid, and are also attacked by the acid. The best plan is to add the dilute sulphuric acid to the water before pouring it on the leaves. The infusion may be squeezed out of the leaves with the hands. The COMPOUND INFUSION OF ROSES is principally used as a vehicle for sulphate of quinine, saline purgatives, and some other medicines. It is astringent and refrigerant, and, when diluted with water, forms a pleasant drink in febrile disorders, phthisical sweats, hæmorrhages, diarrhœa, . It also makes a very useful astringent gargle.— Dose , 1 to 4 fl. oz.; either alone or diluted with water. It is incompatible with the alkalies and earths, and their carbonates and their bicarbonates. 3. (Concentrated; Infusum rosæ con centra tum , L.)— a. Rose petals, 10 oz.; boiling distilled water, 3 pints; infuse for 2 hours, with frequent agitation, expre the liquid, strain through a clean hair sieve, and add of dilute sulphuric acid, 4 1 ⁄ 2 fl. oz.; after agitation for 5 or 6 minutes, and repose for 2 or 3 hours, decant the clear portion, and filter through paper supported on calico; next, di olve in the liquid 1 1 ⁄ 4 lb. of the finest white sugar, broken up into small lumps, but perfectly free from dust and dirt; lastly, pour the infusion into clean, stoppered, green-gla bottles, and, as much as po ible, keep them from the light, and in a cool place. b. Rose petals, 3 1 ⁄ 4 lbs.; boiling water, 2 gall.; diluted sulphuric acid, 24 fl. oz.; finest white sugar, 6 1 ⁄ 2 lbs.; as the last. c. The same quantity of dilute sulphuric acid and cold water, as before; mix, and infuse the rose leaves in the liquid for 48 hours, then expre , filter, and add the sugar. Product very fine, and keeps well without becoming gelatinous. Obs. This preparation is 8 times as strong as that of the Ph. L. (2, a ). Great care should be taken that the utensils are perfectly clean, especially the pre , if one is employed; and earthenware glazed with lead should be avoided. The pre ing should also be conducted as rapidly as po ible, to avoid the colour being injured by the iron. Clean wrought iron does not readily injure the colour of infusion of roses before the addition of the acid. When the last formula is adopted, strong pre ure of the leaves with the hands can alone be safely had recourse to. If the infusion does not filter quite clear through paper, it should be set aside for a few days, when, in general, it will be found to filter more readily and satisfactorily. Should it be wanted for immediate sale, the addition of the whites of 2 or 3 eggs, diluted with 2 or 3 ounces of water, followed by violent agitation of the liquid for a few minutes, and repose for an hour or two, will usually render it ‘fine,’ when it may be either decanted, or filtered should it require it. It will now pa rapidly through ordinary filtering paper, and at once run clear.