Vinum Cinchonae Aromaticum.—Aromatic Wine of Cinchona.
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.