A Grammatical Dictionary of Botanical Latin

Syrupus,-i (s.m.II), abl. sg. syrupo: syrup, a thick sticky liquid consisting of a concentrated solution of sugar and either with or without the addition of a flavoring agent” (WIII) such as lemon, chocolate, or a medicinal substance or plant juice [> Middle Latin syrupus, sirupus, > Arabic sharAb, drink, wine, coffee, syrup, > shariba, to drink (WIII)];

- ínter cutem externam Leguminis, membranamque internam semina sparantem, liquor, syrupi consistentia & colore, continetur, graveolens, amarus, adstringens (Swartz), between the external skin of the legume, and the inner membrane separating the seeds, is contained a liquor, the consistency and color of syrup, strong-smelling, bitter, astringent.

Syrupus fuscus (adj.A), molasses (Muldoon 1946).

Syrupus Aurantii, syrup of Orange (Aurantium); Syrupus Sennae, Syrup of Senna; Syrupi Zingiberis, Syrup of Ginger; Syrupus Aurantii Floris, Syrup of the Flower of Orange (i.e. Orange-Flower Syrup); Syrupus Rhei, Syrup of Rhubarb [Rheum rhabarbarum L. (Polygonaceae)]; Syrupus Limonis, Syrup of Lemon; Syrupus Chloralis, Syrup of Chloral; Syrupus Aromaticus, Aromatic Syrup; Syrupus Glucosi (Glucosum), Syrup of Glucose; Syrupus Rosae, Syrup of Rose; Syrupus Papaveris, Syrup of Poppy; Syrupi Ribium Nigrorum, Syrup of Black Currant; Syrupus Rhoeados, (pharm.) Syrup of Red Poppy; Syrupus Tolutanus, Syrup of Tolu; Syrupus Pruni Virginianae, Syrup of Virginian Prune; Syrupus Tussilaginis Farfarae, Syrup of Coltsfoot (Tussilago Farfara); Syrupus Rubi Idaei, Syrup of Raspberries (Rubus Idaeus) (Bennitt).

NOTE: in pharm. Lat. abbrev. ‘syr.’ or ‘syrup.’