Syrup of Mirtles or Quinces

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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 Complete Herbal by Nicholas Culpeper (1653), narrative-offset-1152016.

Ingredients or materials as extracted

• Mirtles or Quinces: of Gum Tragacanth two ounces, Gum Arabic an ounce and two drams, white Starch half an ounce, Liquorice, the seeds of Melons and white Poppies, of each three drams, the seeds of Citruls, Cucumbers and Gourds, of each two drams, Penids three ounces, Camphire half a scruple, make of them a powder according to art

Method as extracted

1. Mix according to the source passage: _Culpeper._] It is an admirable remedy for such whose meat is putrified in their stomachs, it helps cold stomachs, cold belchings and windy. You may take half a dram after meat, either in a spoonful of Muskadel, or in a Syrup of Mirtles or Quinces, or any Cordial Water whose effects is the same. _Species Diatragacanthi frigidi._ _College._] Take of Gum Tragacanth two ounces, Gum Arabic an ounce and two drams, white Starch half an ounce, Liquorice, the seeds of Melons and white Poppies, of each three drams, the seeds of Citruls, Cucumbers and Gourds, of each two drams, Penids three ounces, Camphire half a scruple, make of them a powder according to art.

Live editorial status

This record was published without a human-review gate by site policy. Automated flags at publication: no primary ingredient taxon link, title ingredient mismatch, not marked promotable, critical hazard archive only. Publication makes the source extraction inspectable; it does not verify identity, completeness, efficacy or safety.