Internal Remedies... Go To External Remedies... Go to Tinctures...

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From a holistic perspective, the basic way of using herbs is to take them internally since it is from within that healing takes place. The ways of preparing internal remedies are numerous, but with all of them it is essential to take care with the process to ensure you end up with what you want.

There are a variety of preparations for taking herbal medicines internally:
Click on the Number below...


1. Go to Water-based preparations
2. Go to Tincture preparations
3. Go to Syrups, elixirs and other liquid formulations
4. Go to Fresh or dried herbs



1. Water-based preparations


There are two ways to prepare water-based extracts: infusions and decoctions. There are some basic rules of thumb for choosing which method to use with what herb, but as with all generalizations, there are many exceptions!

●Infusions are appropriate for non-woody material such as leaves, flowers and some stems.

● Decoctions are necessary if the herb contains any hard or woody material such as roots, barks or nuts. The denser the plant or the individual cell walls, the more energy is needed to extract cell content into the tea, thus explaining the value of decocting.

An important exception would be a root rich in a volatile oil such as Valerian root. The woodyness would suggest decocting, but if the roots are simmered the therapeutically important volatile oil would boil off.

● Infusions

If you know how to make tea, you know how to make an infusion. It is perhaps the most simple and most common method of taking an herb and fresh or dried herbs can be used to prepare it. However, where one part of dried herb is prescribed, it can be replaced with three parts of the fresh herb, the difference being due to the higher water content of the fresh herb. Therefore, if the instructions call for one teaspoonful of dried herb, it can be substituted by three teaspoonfuls of fresh herb.



To make an infusion:

● Take a china or glass teapot which has been warmed and put about one teaspoonful of the dried herb or herb mixture into it for each cup of tea.

● Pour a cup of boiling water in for each teaspoonful of herb that is already in the pot and then put the lid on. Leave to steep for ten to fifteen minutes. Infusions may be drunk hot-which is normally best for a medicinal herb tea-or cold, or have ice in them. They may be sweetened with Liquorice Root, honey or even brown sugar.


Herbal tea bags can be made by filling little muslin bags with herbal mixtures, taking care to remember how many teaspoonfuls have been put into each bag! They can be used in the same way as ordinary tea bags.
To make larger quantities to last for a while, the proportion should be 30 grams (1 ounce) of herb to half a liter (1 pint) of water. The best way to store it is in the refrigerator. However, the shelf life is not very long, as it is so full of life force that any micro-organism that enters the infusion will multiply and thrive in it. If there is any sign of fermentation or spoilage, the infusion should be discarded. Whenever possible, infusions should be prepared when needed.

Infusions are most appropriate for plant parts such as leaves, flowers or green stems, where the substances wanted are easily accessible. If an infusion is to be made of bark, root, seeds or resin, it is best to powder them first to break down some of the cell walls thus making them more accessible to water. Seeds, for instance Fennel and Aniseed, should be slightly bruised before being used in an infusion to release the volatile oils from the cells. Any aromatic herb should be infused in a pot that has a well-sealing lid, to ensure that only a minimum of the volatile oil is lost through evaporation.

When working with herbs that are sensitive to heat, either because they contain highly volatile oils or because their Components break down at high temperature, make a cold infusion. The proportion of herb to water is the same, but in this case the infusion should be left for six to twelve hours in a well-sealed earthenware pot. When the liquid is ready, strain and use it.
As an alternative, cold milk can also be used as a base for a cold infusion. Milk contains fats and oils which aid in the dissolution of the oily Components of plants. These milk infusions can also be used for compresses and poultices, adding the soothing action of the milk to that of the herbs. There is, however, one contra-indication for the use of milk in an infusion: if there is any evidence of an internal reaction to milk in the form of over-sensitivity or allergy, or if the skin becomes irritated when it is applied externally, then avoid such infusions. The infusions made as directed will be the base for many other preparations described later.


In the BP infusions (infusa) are defined thus ~

Infusions are diluted solutions containing readily-soluble Components of crude drugs. They are usually prepared by diluting one volume of a concentrated infusion to ten volumes with water. For dispensing purposes, infusions should be used within 12 hours of their preparation.


Infusum Pruni Virginianae BPC, circa 1911

Virginian Prune Bark, in No 20 powder 4
Glycerin 5
Distilled Water to 100
Moisten the powdered bark with 6 of the water, set aside for one hour, then pack in a percolator and percolate with more of the distilled water; collect the percolate in a vessel containing the glycerin and continue percolation until the product measures 100. Dose: 30-60 ml.


Concentrated Compound Gentian Infusion BP, circa1980

Gentian, cut small and bruised 125 g
Dried Bitter-Orange Peel, cut small 125 g
Dried Lemon Peel, cut small 125 g
Ethanol (25%) 1200 ml
Macerate the Gentian, the dried bitter Orange peel, and the dried Lemon peel in a covered vessel for 48 hours with 1000 ml of the ethanol (25%), press out the liquid. To the pressed marc, add 200 ml of the ethanol (25%), macerate for 24 hours, press, and add the liquid to the product of the first pressing. Allow to stand for not less than 14 days; filter. Dose: 1.4 - 4 ml.


Apart from their purely medicinal use, herbs make an exquisite addition to one's lifestyle and can open a whole world of subtle delights and pleasures. They are not only medicines or alternatives to coffee, but can by their own right make excellent beverages. while everyone will have their own favorite herbs, here is a small list which may be used either singly or in combination. Selection can be based upon both taste and medicinal properties.


Flowers: Chamomile, Elder Flower, Hibiscus, Linden Blossom, Red Clover
Leaves: Peppermint, Spearmint, Lemon Balm, Rosemary, Sage, Thyme, Hyssop, Vervain
Berries: Hawthorn, Rose Hips
Seeds: Aniseed, Caraway, Celery, Dill, Fennel
Roots: Liquorice


● Decoction

Whenever the herb to be used is hard and woody, it is better to make a decoction rather than an infusion to ensure that the soluble contents of the herb actually reach the water. Roots, rhizomes, wood, bark, nuts and some seeds are hard and their cell walls are very strong, so to ensure that the active Components are transferred to the water, more heat is needed than for infusions and the herb has to be boiled in the water.


To make a decoction:

● Put one teaspoonful of dried herb or three teaspoonfuls of fresh material for each cup of water into a pot or saucepan. Dried herbs should be powdered or broken into small pieces, while fresh material should be cut into small pieces. If large quantities are made, use 30 g (1 oz) of dried herb for each half liter (1 pt) of water. The container should be glass, ceramic or earthenware. If using metal it should be enameled.

Add the appropriate amount of water to the herbs.
Bring to a boil and simmer for the time given for the mixture or specific herb, usually ten to fifteen minutes. If the herb contains volatile oils, put a lid on.
Strain the tea while still hot.


When preparing a mixture containing soft and woody herbs, it is best to prepare an infusion and a decoction separately to insure that the more sensitive herbs are treated accordingly. For a woody herb that is volatile oil rich, it is best to powder finely and then make an infusion, thus ensuring that the oils do not boil away. The pharmacopoeias used to have extensive entries for decoctions (decocta).
 

Examples:

Decoctum Tussilaginis BPC, circa.1911 ~ Decoction of Coltsfoot
Coltsfoot Leaves 5 parts = 5 leaves
Distilled Water 100 parts = 1cup
Add the Coltsfoot leaves to distilled water, boil for 10 minutes, strain and make up to required volume, if necessary, by passing water through the strainer. Dose: 60-120ml or more.

Decoctum Lappae BPC, circa.1911 ~ Decoction of Lappa (Synonym: Decoction of Burdock)

Lappa 5 parts = 14 grams
Distilled Water to 100 parts  = 1cup
Add the root to the distilled water and boil until the volume of the strained liquid is reduced to 100. Dose: 30-120 ml or more.

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2. Tincture preparations

In general, alcohol is a better solvent than water for the plant Components. Mixtures of alcohol and water dissolve nearly all the relevant ingredients of a herb and at the same time act as a preservative. Alcohol preparations are called tinctures, an expression that is occasionally also used for preparations based on glycerin or vinegar, as described below. The method given here for the preparation of tinctures shows a simple and general approach; when tinctures are prepared professionally according to descriptions in a pharmacopoeia, specific water/alcohol; proportions are used for each herb, but for general use such details are unnecessary. For home use it is best to take an alcohol of at least 30% (60 proof), vodka for instance, as this is about the weakest alcohol/water mixture with a long term preservative action.


To make an alcoholic tincture

Put 120 grams (4 ounces) of finely chopped or ground dried herb into a container that can be tightly closed. If fresh herbs are used, twice the amount should be taken.
Pour half a liter (1 pint) of 30% (60 proof) vodka on the herbs and close tightly.
Keep the container in a warm place for two weeks and shake it well twice every day.
After decanting the bulk of the liquid, pour the residue into a muslin cloth suspended in a bowl.
Wring out all the liquid. The residue makes excellent compost.

Pour the tincture into a dark bottle to protect from light and be sure it is well sealed. Store in a dark cabinet.


As tinctures are stronger than infusions or decoctions, the dosage to be taken is much smaller, between 5 and 15 drops, depending on the herb to be taken. Tinctures may be used in a variety of ways. They can be taken straight, mixed with water, or they can be added to a cup of hot water. If this is done, the alcohol will largely evaporate leaving most of the extract in the water, possibly making the water cloudy, as resins and other Components not soluble in water will precipitate. Some drops of the tincture can be added to a bath or footbath, used in a compress or mixed with oil and fat to make an ointment. Suppositories and lozenges can also be made this way.

Liquid Extracts
Another form of alcohol based medicine is the Liquid Extracts, also known as a fluid extracts. They are much concentrated than tinctures with one part by volume of the fluid extract being equivalent to one part by weight of the herb. Official examples include:

Extractum Anthemidis Liquidum BPC, circa1934 ~ Liquid Extract of Chamomile

Chamomile, in moderately coarse powder 1000 g
Alcohol (70%) to 1000 ml
Exhaust the Chamomile with the alcohol by percolation, reserving the first 850 ml of percolate. Evaporate the subsequent percolate to a soft extract, dissolve it in the reserved portion and add sufficient of the alcohol to produce the required volume. Dose: 2-4 ml.

Senna Liquid Extract BP, circa1980

Senna fruit,
Alexandrian or Tinnevelly, crushed 1000 g
Coriander oil 6 ml
Ethanol (90%) 250 ml
Purified Water, freshly boiled ∓ cooled, a sufficient quantity
Macerate the crushed Senna fruit in 5000 ml of purified water using 2 further quantities each of 2000 ml of purified water for each maceration. Lightly press the marc, strain the expressed liquid, mix the strained liquid with the previously decanted liquid, heat the combined liquids at 80 degrees for 3 minutes in a covered vessel. Allow to stand for not less than 24 hours, filter. Evaporate the filtrate to 750 ml under reduced pressure at a temperature not exceeding 60 degrees. Separately, dissolve the Coriander oil in the ethanol (90%), add to the evaporated filtrate, and add sufficient purified water to produce 1000 ml. Allow to stand for not less than 24 hours; filter. Usual dose range: 0.5 to 2 ml.


Another way of making a kind of alcohol infusion is to infuse herbs in wine. Even though these wine based preparations do not have the shelf life of tinctures and are not as concentrated, they can be both pleasant to take and effective.


To make a Vinegar-based tincture

Tinctures can also be made using vinegar, with the acetic acid acting as solvent and preservative in a similar way to alcohol. It is best to use apple cider vinegar, as it has in itself excellent health augmenting properties. Synthetic chemical vinegar should not be used. The method is the same as for alcoholic tinctures and if you steep spices or aromatic herbs in vinegar, the resulting fragrant vinegar will be excellent for culinary use.


To make a Glycerin-based tincture

Tinctures based on glycerin have the advantage of being milder on the digestive tract and do not involve the problems associated with alcohol abuse. However they have the disadvantage of not dissolving resinous or oily materials as well. As a solvent glycerin is generally better than water but not as good as alcohol.
To make a glycerin tincture, make up half a litre (1 pint) of a mixture consisting of one part glycerin and one part water, add ll0 grams (4 ounces) of the dried ground herb and leave it in a well-sealed container for two weeks, shaking it daily.
After two weeks, strain and press or wring the residue as with alcoholic tinctures. For fresh herbs, due to their greater water content, put 220 g (8 oz.) into a mixture of 75% glycerin/25% water.


Examples of official glycerates include:

Glycerin Croci BPC, circa1911 ~ Glycerin of Saffron

Saffron 2.50
Glycerin 50.00
Alcohol (60%) 50.00
Mix the glycerin and the alcohol, then digest the Saffron in the mixture for an hour at a gentle heat and filter. This preparation should be kept in well-stoppered bottles, filled so as to prevent access of air and consequent loss of color by oxidation.


Glycerin Ipecacuanhae BPC, circa1911 ~ Glycerin of Ipecacuanha

Vinegar of Ipecacuanha 50.00
Glycerin 50.00
Mix the vinegar of Ipecacuanha with the glycerin. Dose: 2-4 ml


Some of the glycerins were used externally, such as glycerin Belladonna BPC 1911. Glycerins are still official and 2 are given in the BP 1980, one of which is compound thymol glycerin. This preparation, however, is only used as a gargle.

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3. Syrups

In the case of fluid medicine - be it infusion, decoction or tincture - that has a particularly unpleasant taste, it is sometimes advisable to mask the taste by combining the fluid with a sweetener. One way to do this is to use a syrup, which is the traditional way to make cough mixtures more palatable for children, or any herbal preparation more toothsome, as Culpepper used to call it.

A simple syrup base is made as follows :


pour half a litre (1 pint) of boiling water onto l.l kgs (2 l/2 pounds) of sugar
place over heat ∓ stir until the sugar dissolves ∓ the liquid begins to boil
take off the heat immediately.


This simple syrup can best be used together with a tincture: mix one part of the tincture with three parts of syrup and store for future use. For use with an infusion or decoction, it is simpler to add the sugar directly to the liquid:


for every half litre (1 pint) of liquid add 350 gms (3/4 pound) of sugar
heat gently until the sugar is dissolved.


This can be stored for future use and will keep well in a refrigerator. Since too much sugar is not advisable, syrups are best used for gargles and cough medicines where the herbs tend to be rather unpalatable. Official examples include:


Syrupus Althaeae BPC, circa1911 ~ Syrup of Althaea

Althaea, sliced 4.00
Refined sugar 90.00
Distilled water 56.00
Macerate the Althaea in the water for 12 hours, then strain, press and filter. The filtrate should measure 45. To this add the sugar, dissolve and heat the syrup to boiling. Cool and strain through flannel. The finished product should measure about 100. Dose: 2-8 ml.


Syrupus Pruni Serotinae BP, circa1932 ~ Wild Cherry Syrup

Wild cherry bark in powder 150 g
Sucrose in powder 800 g
Glycerin 50 ml
Distilled water to 1000 ml
Mix the glycerin with 200 ml of distilled water and moisten the wild cherry bark with 100 ml of the mixture; set aside for 24 hours in a closed vessel: pack in a percolator; pour on the remainder of the mixture; receive the percolate in a bottle, graduated at 1000 ml and having a capacity of 2000 ml, in which the sucrose has been placed, and continue the percolation with distilled water until the whole measures 1000 ml; close the bottle and dissolve the sucrose by agitation and without heat; add sufficient distilled water to produce the required volume. Storage: Syrup of Wild Cherry should be kept in a well-closed container and stored in a cool place. Dose: 2-8 ml.


Another sweet formulation that has come to us from the pharmacists is that of Elixirs (Elixiria). They are defined as clear, flavored, liquid preparation containing one or more medicaments, usually containing a high proportion of alcohol or sucrose. There are 18 elixirs in the BP 1980.


Elixir Sennae BPC, circa1934 ~ Elixir of Senna

Liquid Extract of Senna 500.0 ml
Sucrose 500.0 g
Chloroform 2.6 ml
Oil of Coriander 0.2 ml
Tincture of Capsicum 2.1 ml
Alcohol (90% water) 25.0 ml
Distilled Water to l000.0 ml
Dissolve the oil of Coriander and the chloroform in the alcohol, add the tincture of Capsicum and the liquid extract of Senna, dissolve the sucrose in the mixture, and add sufficient distilled water to produce the required volume. Dose: 2-4 ml.


Compound Fig Elixir BP, circa1980

Fig, cut small 320 g
Cascara Elixir 50 ml
Compound Rhubarb tincture 50 ml
Senna Liquid Extract 100 ml
Sucrose 540 g
Water a sufficient quantity
Add the fig to 800 ml of boiling water, heat gently for one hour, strain, express, wash the pulp with sufficient warm water to produce 800 ml; evaporate the liquid to half its volume, dissolve the sucrose in the concentrated liquid, add the compound Rhubarb tincture, the Senna liquid extract, the Cascara elixir, and sufficient water to produce 1000ml; mix.


Emulsions (Emulsiones) are still official for both internal and external use. They are defined as a dispersion of an oily liquid in an aqueous liquid, either of which may contain dissolved or suspended solids.


Concentrated Peppermint Emulsion BP, circa1980

Peppermint Oil 20 ml
Polysorbate 20 1 ml
Double-strength Chloroform Water 500 ml
Purified Water, Freshly boiled and
cooled sufficient to produce 1000 ml
Shake the Peppermint oil with the polysorbate 20, gradually add, shaking well after each addition, the double-strength chloroform water and sufficient purified water to produce 1000 ml.


Emulsio Olei Amygdalae BPC, circa1911

Almond Oil Emulsion
Almond Oil 12.50
Gum Acacia, in powder 3.20
Distilled Water to 1000
Make a mucilage by triturating the gum acacia in a mortar with an equal quantity of distilled water, add the Almond oil in a slow stream, stirring lightly until the mixture appears uniform; then add gradually the remainder of the water. An alternative method of making this preparation is to triturate the Almond oil with gum acacia, add all at once twice as much distilled water as gum acacia, make a primary emulsion, ∓ add distilled water is small quantities up to the required volume. Dose: 8-30 ml.


Juices (Succi) are an excellent way of taking medicinal herbs. The effects can be dramatic and swift. The spring green herbs are most useful in this form.


Succus Taraxaci BPC, circa1911 ~ Juice of Taraxacum

Taraxacum juice is prepared by subjecting the bruised fresh root to pressure, adding to the expressed juice 1/3 of its volume of alcohol, allowing the mixture to stand for 7 days, and filtering. This juice is considered by many practitioners to be more effective than the liquid extract prepared from the dried root. Note: Liquor Taraxaci is prepared by adding the alcohol to the bruised fresh root before expression; it closely resembles Succus Taraxaci. Dose: 4-8 ml.


Linctuses (Lincti) are a common form for taking herbal medicines. The BPC 1934 gives the following definition of Lincti:


Linctuses are liquid preparations of a mucilaginous, syrupy, or viscous nature containing substances which possess demulcent, expectorant, or sedative properties. They are usually administered in small doses and should be directed to be sipped and swallowed slowly without the addition of water, so that they may form a temporary protective or remedial film over the membranes of the throat.


Linctus Ipecacuanhae BPC, circa1923 ~ Linctus of Ipecacuanha

Vinegar of Ipecacuanha 25.00
Syrup of Balsam of Tolu 25.00
Glycerin 25.00
Mucilage of Tragacanth to 100.00
Mix the liquids.. Dose: 2-4 ml.


Linctus Scillae BPC, circa1923 ~ Linctus of Squill

Oxymel of Squill 25.00
Mucilage of Tragacanth 25.00
Glycerin 25.00
Emulsion of Chloroform 5.00
Syrup to 100.00
Mix the liquids.. Dose: 2-4 ml.


Mucilages are another interesting formulation, that can prove rather tricky to make! The BPC, circa1911 says about mucilages:


Mucilages are viscous preparations usually employed as emulsifying or suspending agents, or as demulcents. Mucilages which are not in constant demand should be freshly prepared as required. They deteriorate when kept, especially in warm weather, unless preservatives are added, such as solution of formaldehyde or benzoic acid. Mucilages which have been at 100 degrees for 10 minutes in small bottles and securely sealed, keep for longer periods. Such precautions are unnecessary in the case of mucilage of gum acacia or mucilage of Tragacanth if quantities limited to about a weeks supply are stored in bottles of small size, as completely filled as possible. Mucilage of gum acacia, when required at short notice, can be rapidly prepared with hot water; the keeping properties of the product are inferior to mucilage prepared with cold water.


Mucilago Acaciae BPC, circa1911 ~ Mucilage of Acacia

Gum acacia, in small pieces.
or coarse powder 35
Benzoic acid (to preserve) 0.2
Water to 100.00
Wash the acacia quickly in distilled water, macerate with warm water 60 (plus benzoic acid) until dissolved and make up to volume. Mucilage acacia is not the same as mixture of acacia, BPC. Acacia mucilage can be sterilised by heating at 80 degrees for one hour.


Mucilago Cydoniae BPC, circa1911 ~ Mucilage of Quince Seeds

Quince seeds 4.00
Distilled water 100.00
Macerate the seeds in the distilled water for 3 hours, with occasional stirring and strain without expression. This mucilage forms a useful suspending agent for such liquids as tar of benzoin when added to toilet preparations. When used for this purpose it is sometimes prepared with rose water.


Oxymels are vehicles containing acetic acid 1, clear honey 8 and sufficient water to give a solution of specific gravity (SG) 1.32 - usually the amount of water comes to 1 part.


Oxymel Marrubii BPC, circa1911 ~ Oxymel of Horehound

Horehound, dried 42.50
Acetic acid 6.75
Distilled water, boiling, a sufficient quantity
Clarified honey to 100.00
Digest the horehound with sufficient boiling water to cover it, in a waterbath for one hour; then strain and press, evaporate on the water-bath to 50, cool, when cold add the acetic acid and filter; make up to the required volume with the honey. Dose: 2-4 ml.


Squill Oxymel BP, circa1980

Squill, bruised or Indian Squill, bruised 50 g
Acetic acid (33%) 90 ml
Purified water, freshly boiled and cooled 250 ml
Purified honey a sufficient quantity
Macerate the Squill or the Indian Squill with the acetic acid (33%) and the purified water for 7 days with occasional agitation, strain, press out the liquid, heat the mixed liquids to boiling, filter while hot, cool, determine the content of acetic acid, add sufficient acetic acid to the remainder of the filtrate to produce a solution containing about 8.5% w/v of acetic acid, and mix. To every 3 volumes of the resulting solution add 7 volumes of purified honey and mix thoroughly. Dose: 2.5-5 ml.


Waters (Aqua) are a traditional form that is still widely used in cosmetics. Aromatic waters are still official; there are 5 mentioned in the BP 1980. There used to be many more.

Aqua Amygdalae amarae BPC, circa1911

Aromatic Almond Water
Oil of bitter almond 0.1
Distilled water to 100.00
Shake together and filter. Dose 2-8 ml.


Aqua Cinnamomi conc. BPC, circa1911 ~ Concentrated Cinnamon Water

Oil of cinnamon 4.75
Alcohol (90%) 80.00
Distilled water to 100.00
Dissolve the oil in the alcohol. Add the water in small amounts, shaking after each addition. One part of this solution corresponds to about 40 parts of cinnamon water.

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4. Dry preparations

Sometimes it is more appropriate to take herbs in a dry form. There a number of advantages to this :


the taste of the herb can be avoided
the patient will be taking the whole herb, including the woody material


There are, however, a number of drawbacks :


the dry herbs are unprocessed, and thus the plant Components are not always as readily available for easy absorption. During infusion, heat and water help to break down the walls of the plant cells and dissolve the Components, which is not always guaranteed during the digestive process in the stomach and the small intestines.
when the Components are already dissolved in liquid form, they are available a lot faster and begin their action sooner.
a more subtle drawback lies in the very fact that you do not taste the herb. For the reasons discussed elsewhere, the bitter herbs work best when tasted, as their effectiveness depends on a complex neurological reflex When bitters are put into a capsule or a pill, their action may well be lost or diminished.


Taking all these considerations into account, there are still a number of ways to use herbs in dry form. The main thing to pay attention to is that the herbs be powdered as finely as possible. This guarantees that the cell walls are largely broken down, and helps in the digestion and absorption of the herb. Techniques used to grind the herb fine enough will also cause much heat generation through friction, which may lead to a change in chemistry. Another drawback.


Capsules:

The easiest way to use dry powdered herbs internally is to use gelatin capsules. Capsules not made of animal products are also produced. The size needed depends on the amount of herbs prescribed per dose, density of the plant and on the volume of the material. A capsule size 00 holds about 0.5 grams (l/6 ounce) of finely powdered herb.


To easily fill a capsule:

Place the powdered herbs in a flat dish and take the halves of the capsule apart.
Move the halves of the capsules through the powder, filling them in the process.
Push the halves together.


Pills

There are a number of ways to make pills, depending on the degree of technical skill you possess. The simplest way to take an unpleasant remedy is to roll the powder into a small pill with fresh bread, which works most effectively with herbs such as Golden Seal or Cayenne.


Lozenges and Pastilles


Althaea Lozenges

Synonym: Marshmallow Lozenges
Althea, in powder = 6.5 g
Refined sugar, in powder = 100 g
Gum Acacia, in powder  =65 g
White of one egg
Orange-flower Water 8 cups...

Soften the Althaea by soaking or steeping it in 2 cups of orange-flower water for 12 hours, strain, Mix the Althaea, gum acacia and sugar into 6 cups of orange-flower water.
Dissolve and evaporate the mixture over a double boiler pan to the thickness of honey with constant stirring and gradually adding the white of an egg previously blended with 1 cup orange-flower water.
Evaporate by stirring until the paste will not adhere to the hand, and will divide into 100 lozenges.

The recipes given are for about 100 lozenges.


Pastilles can be prepared from the following formula:

Gelatin 200 g
Glycerol 400 g
Sodium Benzoate 2 g
Citric Acid Monohydrate 20 g
Sucrose 50 g
Lemon Oil 1 ml
Amaranth Solution 1 ml
Purified Water, freshly boiled
and cooled sufficient to produce 1000g.

Soak the gelatin in 300g. of the purified water until softened, add the glycerol, and heat on a water-double boiler until the gelatin has dissolved and the base weighs about 850g.

Dissolve the sucrose Separately, with the citric acid monohydrate and the sodium benzoate in 60 ml of the purified water, add the solution to the base, add the Lemon oil and the Amaranth solution and sufficient purified water to produce 1000g, strain, and allow to cool.

The rate at which the pastille Base dissolves may be reduced by replacing part of the gelatin in the above formula with agar; the product will be opalescent. Use clean practices to prevent contamination during the preparation of Pastille Base.

If you have a vacuum sealer this is a good way to extend the life of the prepration.

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