Syrupus Rosae. Br. Syrup of Rose.
Syrup of Roses, Br.; Syrupus Rosarum Rubrarum; Syrup of Red Rose; Sirop de Rose rouge, Fr.; Rosensirup, G.
Syrup of Rose was deleted from the U. S. P. IX, but the process was introduced into the National Formulary IV.
"Dried Red-Rose Petals, 50 grammes; Refined Sugar, a sufficient quantity; Distilled Water, boiling, 500 millilitres. Infuse the Red-Rose Petals in the Distilled Water for two hours; strain; press; heat the infusion to the boiling point; filter; add to the filtrate twice its weight of Refined Sugar and dissolve by the aid of heat." Br.
Syrup of rose is mildly astringent, but is valued most for its fine red color, on account of which it is occasionally added to mixtures. The color is developed by the small amount of diluted sulphuric acid which is added.
Dose, a fluidrachm (3.75 mils).