ARMOR A CIA

(Lat.), n.f,?r-a(a3)'si"(ki?)-a8. Anciently written also armor ace a and armoracium. Gr., appopaxia. Fr., raifort, radix de cheval. Ger., Meerrettig. 1t.,rafano. Sp., rabano, marvisco. The horseradish, A genus of cruciferous herbs separated by Rupp from the genus Cochlear i a of Linnæus, from which it is distinguished chiefly by the absence of a middle nerve upon the valves of the silicle. It is usually referred to Cochlear i a, of which, according to De Candolle, it isa section. [A, 259, 304; B, 42, 180, 214,j—Acetum armoracize. Fr., vinaigre de raifort. An infusion of 3 parts of horseradish-root in 50 of vinegar. [Swediaur (A, 362).J—Aqua armoraciæ [Fr. Cod., 1837]. Fr., hydrolat de raifort. A preparation made by distilling 4 parts from a mixture ‘THE ARMOR A CIA RUSTICANA. of 2 of horseradish-root and 10 of water. [A, 362.)—Armoraci radix [Br. Ph.]. The root of A. rusticana. [A, 247.|— A. american a [Arnott]. Syn.: Nasturtium lacustre [Gray] (et natans, var. B. americanum [Gray]). An aquatic species indigenous to America. distinguished by its ovoid silicle scarcely longer than the style. [B, 34.]—A. macrocarpa [Baumgarten]. A Hungarian species closely resembling A. rusticana, but having a somewhat le biting rhizome. [B, 180.]—A. rusticana [Gartner]. Fr., raifort sauvage, moutarde des moines (ou des Capucines, ou des Allemands). cran, cochléaria de Bretagne. Ger., gemeiner Meerrettig, Kren, It., rafano rustic a no (0 selvaggio). Sp., rabano, marvisco. Syn.: Cochiearia a. [Linnæus] (seu rusticana [Lamarck], Raphanis magna [Mônch]). Horseradish; a European herb, naturalized in the United States, having a smooth, eneulans branching stalk 2 to 3 feet high; large oblong crenate radical leaves and long lanceolate cauline leaves, the lower frequently pinnatisect, the upper dentate or entire; small white flowers; and ellipsoid aaa silicle much longer than the style. The rhizome—a. [Br. Ph. (1864)], armoraciæ radix (Br. Ph. (1861)], radix armoraciæ, radix rouiane rustic ant (seu rustic i, seu marini, sen silvestris)—is large, white, and fleshy, of penetrating irritant odor and Rem acrid burning taste, and contains a very volatile, exceedingly irritant, corrosive, yellowish oil, believed to be identical with oil of mustard, myronic acid, and myrosin, with small quantities of resin, sugar, gum, starch, ete. It is used as a condiment, and medicinally as a remedy in scurvy, as a stomachic tonic, and, both externally and internally, in paretic conditions and chronic rheumatism. [B, 5, 34, 180.]—A. sativa [Hel- Fr., raifort cultivé, rad is noir. Cultivated horseradish. [A, See A. rusticana.—Infusum armoraciz. Fr., infusion ou kydrolé) der a i fort. An old preparation made by infusing for 2 ours’31 parts each of hoise radish-root and mustard in 473 of boiling water, straining, and adding 31 parts of spiritus cochlear iæ compos it us. [U. S. Ph., 1820, Batav. Ph., 1805, Dubl. Ph., 1826 (A, ° 362).|—Mel armoraciæ. Fr., miei de raifort. A mixture of 1 art of the juice of wild horseradish-root and 4 parts of honey. Batav. Ph., 1805, Swed. Ph., 1817 (A, 362).]—Radix armoraciæ. or sera dish-root; the rhizome of A. rusticana (q. v.). [B, 180.]— Radix armoraciæ ras a. Scraped horseradish. (L, 57.}. Spiritus armoraciæ compos it us [Br. Ph.]. Fr., esprit de raifort composé, alcool at antis cor but i que. Compound spirit of horseradish; made by distilling a gallon from a mixture of 20 oz, (av.) each of horseradish-root and bitter-orange peel, } oz. of nutmeg, 1 gallon of proof spirit, and 2 pints (imp.) of water. [Br. Ph. (B) Syrupus armoraciæ. Fr., sirop de raifort. A syrup made by d olvluyîl2 parts of sugar in 1 part of the juice of horseradish-root. [Swed. Ph., 1817, Würt. Ph., 1798 (A, 362).]—Syrupus armoraciæ compos it us. Fr., sirop de raifort composé, sirop antis cor but i que. Syn.: syrup us antiscorbutic us. A syrup made by macerating for 2 days a mixture of 1 1b, each of horseradish, scurvy-gra , watercre , Menyanthes trifoliala, and bitter oranges, } oz. of cirnamon, and 4 Ib. of white wine, distilling 1 Ib., adding 2 Ib. of sugar, and mixing this syrup with another, clarified with white of egg, made by adding 2 Ib. of sugar to the liquor expre ed from the residue after the distillation. [Fr. Cod., 1837 (A, 362).] Somewhat different for mule were given in several old pharma copæias.—Vinum arm oracle. Fr., vin (ou œnolé) de raifort. Wine of horseradish; made by infusing 18 parts of the root in 288 of white wine for 4 days, and filtering. (Swed. Ph., 1817 (A, 362).J—Vinum armoraciæ compos i tum. Fr., vin de raifort composé, vin antis cor but i que. Compound wine of horseradish; made by mixing 1 0z, of alcoolé de raifort composé [Fr. Cod., 1837] and 2 1b. of white wine. [* Form. pharm. a usage d. hôp. mil it. de France,” 1839 (A, 362).] Several other for mule were given in a number of old formularies.