Syrupus Mori.—Syrup of Mulberries.
Related entry: Morus Rubra.—Red Mulberry
Preparation.—"Take of mulberry juice, 1 pint (Imp.); refined sugar, 2 ¼ pounds (av.); rectified spirit, 2 ½ fluid ounces. Heat the mulberry juice to the boiling point, and, when it has cooled, filter it. Dissolve the sugar in the filtered liquid by the aid of heat, and add the spirit. The product should weigh 3 pounds, 6 ounces (av.), and its specific gravity be about 1.330"—(Br. Pharm., 1885).
Raspberry, pineapple, currant, strawberry, blackberry, and other fruit syrups may be made after this method, or by the one followed in making Syrupus Rubi Idaei. The object of heating in this instance is to coagulate and separate the albumen present. Only porcelain or enamelled-iron vessels, should be used in preparing syrups from acid juices.
Action, Medical Uses, and Dosage.—This syrup is used chiefly to flavor fever drinks and so-called "soda water" (carbonic acid water). The dose, as given in the British Pharmacopoeia, is 1 fluid drachm.