ROB

(Lat.), n. n. indecl. Roab(rob). Fr., r. A preparation made from the juice of fruit by evaporating to the consistence of a soft extract, generally with the addition of sugar. [B, 270 (a, 38).] R. de Lafiecteur (Fr.). A r. made by boiling 1 part each of Borago officinal, rose-leaves, senna, and anise-seed with 15 parts each of sarsaparilla, sugar, and honey, and straining. [B, 93 (a, 14).] [s. 411]