Syrupus Rosae (U. S. P.)—Syrup of Rose.

Botanical name: 

Related entry: Rosa Gallica (U. S. P.)—Red Rose

Preparation.—"Fluid extract of rose, one hundred and twenty-five cubic centimeters (125 Cc.) [4 fl℥, 109♏︎]; syrup, eight hundred and seventy-five cubic centimeters (875 Cc.) [29 fl℥, 282♏︎]; to make one thousand cubic centimeters (1000 Cc.) [33 fl℥, 391♏︎]. Mix them"—(U. S. P.).

Syrup of rose has a beautiful red color, and is often used to color mixtures. It has a pleasant, subastringent taste. One fluid drachm of red rose petals is represented in each fluid ounce of syrup.

Uses.—Employed chiefly as a flavoring and coloring agent. Dose, 1 fluid drachm.

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