Take of camphor, 1 dram,
rectified spirit of wine, ten drops,
double-refined sugar, half an ounce,
boiling distilled water, one pint.
Rub the camphor first with the spirit of wine, then with
the sugar; lastly, add the water by degrees, and strain the
mixture.
In the common form of camphor emulsion the union is effected, by
triturating the camphor with a few almonds, the unctuous quality of
which serves in a considerable degree to cover the pungency of the
camphor without diminishing its activity. Camphor under the present
form, as well as that of emulsion, is very useful in _fevers_, taken
to the extent of a table-spoonful every three or four hours.