Infusum Rosae Acidum. Br. Acid Infusion of Roses.
Related entries: Rose
Infusum Rosae Compositum, N. F.; Compound Infusion of Rose; Acid Infusion of Rose; Tisane de Rose composee, Fr; Saurer Rosenaufguss, G.
"Red-Rose Petals, dried and broken, 25.0 grammes; Diluted Sulphuric Acid, 12.5 millilitres; Distilled Water, boiling, 1000.0 millilitres. Add the Diluted Sulphuric Acid to the Distilled Water; infuse the Red-Rose Petals in the mixture in a covered vessel for fifteen minutes; strain while hot." Br.
The formula of the U. S. P. 1870 is preferable to that of the Br. Pharm. on account of the presence of sugar. It is unfortunate, in our opinion, that this elegant infusion was not reinstated at the last revision of the U. S. Pharmacopoeia. We append the formula of the U. S. P. 1870: "Take of Red Rose [dried petals] half a troyounce; Diluted Sulphuric Acid three fluidrachms; Sugar [refined], in coarse powder, a troyounce and a half; Boiling Water two pints and a half. Pour the Water upon the Rose in a covered glass or porcelain vessel; add the Acid, and macerate for half an hour. Lastly, dissolve the Sugar in the liquid, and strain." U. S. The process for this infusion in the N. F. IV is practically the same. (See Part III.)
The red rose serves little other purpose than to impart a fine red color and a slight rose and astringent flavor to the preparation, which owes its medicinal virtues almost exclusively to the sulphuric acid. According to J. B. Barnes, one part of glycerin added to eight or nine parts of infusion of rose increases greatly its brightness and transparency. It is refrigerant and astringent, and affords a useful and not unpleasant drink in hemorrhages and colliquative sweats. It is much used by British practitioners as a vehicle for saline medicines, particularly magnesium sulphate, the taste of which it serves to cover. It is also employed as a gargle, usually in connection with acids, nitre, alum, or tincture of Cayenne pepper. Dose, two fluidounces (60 mils).
