Related entry: Colchicum.—Colchicum
Preparation.—"Colchicum root, in No. 60 powder, one thousand grammes (1000 Gm.) [2 lbs. av., 3 ozs., 120 grs.]; alcohol, water, each, a sufficient quantity to make one thousand cubic centimeters (1000 Cc.) [33 fl℥, 391♏]. Mix six hundred cubic centimeters (600 Cc.) [20 fl℥, 138♏] of alcohol with three hundred cubic centimeters (300 Cc.) [10 fl℥, 69♏] of water, and, having moistened the powder with three hundred and fifty cubic centimeters (350 Cc.) [11 fl℥, 401♏] of the mixture, pack it moderately in a cylindrical percolator; then add enough menstruum to saturate the powder and leave a stratum above it. When the liquid begins to drop from the percolator, close the lower orifice, and, having closely covered the percolator, macerate for 48 hours. Then allow the percolation to proceed, gradually adding menstruum, using the same proportions of alcohol and water as before, until the colchicum root is exhausted. Reserve the first eight hundred and fifty cubic centimeters (850 Cc.) [28 fl℥, 356♏] of the percolate, and evaporate the remainder to a soft extract; dissolve this in the reserved portion, and add enough menstruum to make the fluid extract measure one thousand cubic centimeters (1000 Cc.) [33 fl℥, 391♏]"—(U. S. P.).
Description, Medical Uses, and Dosage.—(See Colchicum). Fluid extract of colchicum root has a deep brownish-red color and a bitter taste. Dose, 1 to 8 minims.
King's American Dispensatory, 1898, was written by Harvey Wickes Felter, M.D., and John Uri Lloyd, Phr. M., Ph. D.