Syrupus Rhoeados. Br. Syrup of Red Poppy.

Botanical name: 

Related entry: Red Poppy

Sirop de Coquelicot, Fr. Cod.; Sirop de Pavot rouge, Fr.; Klatschrosensaft, G.

"Red-Poppy Petals, 260 grammes; Refined Sugar, 720 grammes; Alcohol (90 per cent.), 50 millilitres; Distilled Water, sufficient to produce 1000 millilitres. Add the Red-Poppy Petals gradually to four hundred millilitres of Distilled Water kept hot upon a water-bath, stir frequently, and afterwards, the vessel being removed, infuse for twelve hours. Then press out the liquid; strain; add the Refined Sugar, and dissolve by the aid of heat. When nearly cold, add the Alcohol, and sufficient Distilled Water to produce the required volume." Br.

The object of introducing the petals into water heated by a water bath is that they may shrink by being scalded, as otherwise they could not be completely immersed in the quantity of water directed. After this has been accomplished, they should be immediately removed from the fire, lest the liquor become too thick and ropy. The fine red color of this syrup is its only recommendation. It is very liable to ferment; according to Enders, this can be obviated by evaporating the recently prepared syrup to dryness, keeping the powdered residue in well-stoppered bottles, and dissolving it, as wanted, in four-fifths of its weight of water.

Dose, as stated in the Br. Pharmacopoeia, one-half to one fluidrachm (1.8-3.75 mils).

The Dispensatory of the United States of America, 1918, was edited by Joseph P. Remington, Horatio C. Wood and others.