Decoction of Sarsaparilla (Concentrated)

Syn. Decoctum sarzæ con centra tum , L. Prep. 1. (Wholesale.) Sarsaparilla (Jamaica) 10 1 ⁄ 2 lbs., is placed in a large and well-cleaned copper boiler, and enough boiling water added to cover it; it is then left to macerate, without boiling, for 3 or 4 hours, after which it is boiled for about an hour, and the clear liquor drawn off into another clean copper pan; the root (after it has well drained) is then washed or ‘sparged’ [255] with boiling water, until the latter runs off scarcely coloured; the washings are added to the decoction, and the whole evaporated as quickly as po ible to 6 1 ⁄ 2 pints; it is then set to cool, and rectified spirit of wine, 1 1 ⁄ 2 pint, further added; after agitation, the whole is set aside in a well-corked bottle, in a cool place, for a week. In a few days it is usually found as clear and brilliant as brandy, with very little sediment, and will keep for any length of time uninjured. Some manufacturers, instead of washing the root, give it a second and third water, boiling it each time and evaporating the mixed liquors. [255] For an explanation of the operation of ‘sparging’ see page 356. 2. (Extemporaneous.) Extract of sarsaparilla, 6 1 ⁄ 2 oz.; water, 12 fl. oz.; di olve, add rectified spirit, 2 1 ⁄ 2 fl. oz., and water, q. s. to make the whole exactly measure a pint. Obs. 1 drachm of this decoction, mixed with 7 drachms of water, forms a similar preparation to the Decoctum Sarzæ of the Ph. L., and is now very frequently substituted for it in dispensing. See Sarsaparilla , Extracts , and below .