Or, take of alkaline aloeticwine, three drams

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This formula was extracted automatically from a historical source and published directly for live editorial inspection. It may contain OCR, title, botanical-identity, ingredient, structure or safety errors. Do not use it as treatment, dosage or self-care guidance.

Source: The compleat family physician : or, universal medical repository. Containing the Causes, Symptoms, Preventions, And Cures, Of all the various Maladies to which Human Nature is subject, from the Birth to the Grave. Including The Diseases peculiar to Seamen, as well as those of particular Climates; such as the East and West Indies, Coast of Guinea, Greenland, Newfoundland, &c. with the proper Methods of treating Lunaticks, and Persons who are subject to Fits of any Kind. - And the best and most ap by Smythson, Hugh; Royal College of Physicians of London. n 80046799 (1781), paragraph-3571.

Ingredients or materials as extracted

• Or, take of alkaline aloeticwine, three drams — of pennyroyal water, two ounces — fpi- rituous tincture of rhubarb, one dram
• To make the alkaline aloetic wine— Take of fait of tartar, fix ounces — of fuc- cotrine aloes, Englifh faffron, and myrrh, of each half an ounce — of crude fal ammo- niac, three drams — of mountain wine, a pint
• of the beft Caftile foap, two drams— of powdered fquills, one fcruple and half — magnefia and rhubarb in powder, of each half a dram — of fyrup of marfh mallows, enough to make thefe ingredients into forty pills, three of which may betaken twice or thrice a day, drinking after each dofe from one ounce to two of the following vinous tindture

Method as extracted

1. Let thele ingredients infufe about a week without heat, fhaking the bottle fre- quently, and then pour oft’ the clear liquor for ufe.
2. Take of the beft Caftile foap, two drams— of powdered fquills, one fcruple and half — magnefia and rhubarb in powder, of each half a dram — of fyrup of marfh mallows, enough to make thefe ingredients into forty pills, three of which may betaken twice or thrice a day, drinking after each dofe from one ounce to two of the following vinous tindture.

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