Emulsio Olei Ricini (N. F.)—Emulsion of Castor Oil.
Related entry: Oleum Ricini (U. S. P.)—Castor Oil
Preparation.—Formulary number, 131: "Castor oil, thirty-two grammes (32 Gm.) [1 oz. av., 56 grs.]; acacia, in fine powder, eight grammes (8 Gm.) [123 grs.]; tincture of vanilla (U. S. P.), two and one-half cubic centimeters (2.5 Cc.) [41♏︎]; syrup (U. S. P.), twenty cubic centimeters (20 Cc.) [325♏︎]; water, a sufficient quantity to make one hundred cubic centimeters (100 Cc.) [3 fl℥, 183♏︎]. Carefully weigh the castor oil and the acacia into a mortar, triturate until well mixed; carefully weigh out twelve grammes (12 Gm.) [185 grs.] of water, and add at once to the mixture of oil and acacia, triturating briskly until a thick, creamy emulsion is produced. To this add gradually, with stirring, a mixture, of the syrup and tincture with a portion of the remaining water, and finally enough water to make one hundred cubic centimeters (100 Cc.) [3 fl℥, 183♏︎]. The emulsion contains about one-third (1/3) of its volume of castor oil. The flavoring may be varied to suit prescription. It should be freshly prepared as required"—(Nat. Form.).
