about 25% of the drug.  The roots are tartuous and variable in diameter; the larger roots have rootlets. The texture is very slightly starchy and fibrous. The color varies from light brownish gray to nearly black. The blackness is caused by adhering particles of soil. The surface is deeply furrowed longitudinally. The fracture of the cortex is brittle, even and complete; of the central cylinder, tough and half-complete. The outline is irregular and wavy. The cortex is less starchy  than the other sarsaparillas, and it frequently has cavities near the central cylinder from which it separates in drying.  The central cylinder is brownish yellow and porous. The pith is grayish white and starchy. The odor is not characteristic. The taste is slightly starchy, mucilaginous, sweet and acrid.

Constituents:   Smilacin, saponin, starch, resin, volatile oil, pectin, etc.

Preparations:

Decoctum Sarsaparillae Compositum N.F.  (dose 120mls or 4 fl. ozs.)                      

Fluidextractum Sarsaparillae  (Dose: 2mls or 30 min.)                                              

Fluidextractum Sarsaparillae Compositum  (Dose: 2mls. or 30 min.)                                   

Syrupus Sarsaparillae Compositus (made from the fluid extract)   (Dose 15ml or 4 fl drs.)