Vinum Cinchonae Aromaticum.—Aromatic Wine of Cinchona.

Botanical name: 

Related entry: Cinchona wossname

Preparation.—Take of powdered red Peruvian bark, 4 ounces; coriander, bruised, 1 drachm; cinnamon bark, in powder, 2 drachms; diluted alcohol, a sufficient quantity. Macerate the articles in alcohol (about 1 pint), then place in a percolator, and exhaust with diluted alcohol. Evaporate to expel the alcohol, and filter to separate the resin, which will give about ½ pint of liquid. To this add sherry or Madeira wine, sufficient to make the whole amount to ½ gallon: white sugar, ½ pound; tartaric acid, 1 drachm.

Action, Medical Uses, and Dosage.—This is a pleasant aromatic tonic, and may be used, in doses of from 1 to 4 fluid ounces, 3 or 4 times a day, in all cases where a tonic and gentle stimulating action is desired. Catawba wine may be substituted for the sherry or Madeira, when the compound is to be immediately administered.

King's American Dispensatory, 1898, was written by Harvey Wickes Felter, M.D., and John Uri Lloyd, Phr. M., Ph. D.