OCR Text |
Show CARDAMOM. CARDAMOM. HISTORY. and other plate . The Carpamomsare brought from Malabar, ; and w hen choosing of the East Indies, in their pods or pericarps pale c olour on the a of be these, we should observe that they brown, odorous outside, well-closed, and full of soun d, reddish for when and aromatic seeds. These must be kept in their pods, vou aromatQ icflaavour. 5 yar of their part re taken out they soon lose a great MEDICAL VIRTUES har ‘ grateful These seeds are an elegant and useful aromatic, of a Cae smell andflavour, very warm, yet not fiery like pepper, or . pable of producing a ¢disagreeable heat or inflammation ed use The natives of the country wher e this plant is produc find that them as a condiment, mixing the mee with betel, and they promote digestion. 7 though two are mentioned ; andit is evident that the compound tincture has less power than the simple, and the admixture of raisins, which must blunt the powers of the other ingredients, is rather extraordinary. The dose of the Trncrure or Carpamoms (Tinctura Car. damomi) is from two to three drachms, and of the Compounp Tincrure (Tinctura Cardamomi composita) from three drachms to half an ounce. These are seldom orderedalone, but joined with more powerful ingredients. In dyspeptic habits I have seen much good arise from half a glass taken before dinner to rouse the nerves of the stomach and aid digestion, acting in such cases muchafter the manner of a condiment. Both water and rectified spirit extract the virtues of the cardamoms byinfusion, and elevate themin distillation; with this difference, that thetincture anddistilled spirit are considerably feet Their great maxim of health and longevity is to keep the moregrateful than the infusion anddistilled water: the watery infusion appearsturbid and mucilaginous; the tincture made in spirit, limpid and transparent. Cardamomsenter very properly into several compositions; as taste of other medicines, especially mineral waters and saline have thought fit to call Ruvsars Wine (Vinum Rhabarbari, P. L.), also the Compounn Tincrure or Cinnamon (Tinctura Cinnamomi composita, P. L.), the Compounp Tincrure oF Gentian (Tinctura Gentiane composita, P. L.), and the Tince TURE OF Ruvuspare (Tinctura Rhabarbari, P. L.), Tincrure oF Senna (Tinctura Senne, P. L.), and the Aromatic Powper (Pulvis Aromaticus, P. L.), and, lastly, the Aromatic Con. ] 1 } ; r } fp and stomach warm, and the head cool; and using a quantity of vegetable foods, warm spices become the proper corrective, without inflaming the blood. Byus it is employedchiefly as an adjuvant, and to cover the medicines; and the London College have ordered apothecaries to keepin their shops the following preparations; PREPARATIONS Tincture or CarpAmoms. (Tinctura Cardamowi.) Take of the seeds of the lesser Cardamom freed from their husks and bruised, three ounces, —_.— proof spirit, two pints. Digest for eight days, and strain the tincture. Compounp Tincrure or Carpamoms, formerly called Sromacutc Tincture. (Tinctura Cardamomi composita. ) Take of the seeds of the lesserCardamoms huskedand powdered, —_——. carawayseeds, powdered, +—_——. cochineal, powdered,—two drachms of each: ——— cinnamon, bruised, half an ounce; ———— raisins, stoned, four ounces ; ———— proof spirit, two pints. Digest for fourteen days, andstrainthe tincture. Of the cardamoms it is probable there is but one kind, al- whenthe Royal College orders the Cardamomseeds in what they FEcTION (Confectio Aromatica, P. L.). |