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Decoctum Pectorale
Pectoral Decoction
Pectoral Decoction
Tradition:
Western
Source / Author:
London Pharmacopeia, 1650
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Herb Name
Raisins, stoned
Sebestens Jujubes Dates, stones Figs Pearl Barley, washed Licorice Maidenhair Hyssop Coltsfoot |
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Preparation:
Boil the Barley in 3 pounds of water for 15 minutes, then add the cut fruit and boil a further 15 minutes; then add the herbs, boiling for a further 15 minutes.
Function:
Clears Phlegm, nourishes and strengthen the Lungs, stops Cough; it promotes free respiration.
Use:
1. Coughs
2. Colds
3. Hoarseness
4. Asthma
5. Consumption
6. also for early stages of Liver Ulcers, Rheumatism, Small Pox, Measles, and Stones
Dose:
3–4 ounces, up to 6 ounces, morning and night.
Cautions:
None noted
Modifications:
1. If there is much Phlegm, Honey is added to the strained decoction.
2. For the Cough of Measles, take with Syrups of Maidenhair and or Violets. (Sydenham)
3. Pneumonia, mix 2 pints of Pectoral Decoction with 2 ounce of Syrup of Marshmallow and take as common drink.
There were many variations of Pectoral Decoction:
1. Wirtzung had one that added Mallow, Currants, Aniseed and Fennel seed but omitted Coltsfoot, Maidenhair and Sebestens.
2. This is basically the same as Pectoral Decoction of Augusatana, adding Figs and Coltsfoot.
3. The London Pharmacopoeia of 1809 simplified the recipe to just Figs, Raisins, Barley and Licorice.
4. The Sometimes 1 dram each of the following flowers is added: Borage, Bugloss, Violet. These are added in the last few minutes of boiling.
