PIN

(Fr.). n. Pa2n2. The genus Pinus. [B, 121, 173 (a, 35).] Eau a rom at i que. de p. A liquid made by macerating 8 parts of the sprouts of Pinus silvestris with 1 part of sugar, distilling, and filtering; used as an antiscorbutic and diuretic. [L, 77 (o, 14).] Eau dist ill<V de bourgeon de p. [Fr. Cod.]. A preparation made by distilling 1 part of pine-buds with water until the distillate equals 4 parts. [B.] Sirop de bourgeon de p. [Fr. Cod.]. A preparation made by macerating 100 grammes of chopped pinebuds with 100 of 60-per-cent. alcohol, adding 1,000 of boiling water, expre ing gently, filtering, and di olving 9 of sugar in each 5 of filtrate. [B, 95 (a, 38).] Tisane de bourgeon de p. [Fr. Cod.]. A preparation made by infusing 20 grammes of pine-buds for two hours in 1,000 of boiling water, and straining. [B, 95 (a, 38).] [s. 274]