DECOCTION OF SARSAPARILLA.

Take of sarsaparilla root, cut, 6 oz.

distilled water, 8 pints.

After macerating for two hours, with a heat about 195

degrees, then take out the root, and bruise it; add it

again to the liquor, and macerate it for two hours longer;

then boil down the liquor to 4 pints, and strain it. The

dose is from 4 oz. to half a pint, or more, daily.