INTRODUCTION. xiii 
This foft Matter is to be weighed, and to be 
beat up in a Mortar with twice its Weight of 
Loaf-Sugar, firft powdered. 7 tncronsas 
Sloes are to be gathered when they aré mode- 
rately ripe, and they aré to be fet over the Fire 
in Water, till they fwell and are foftened, but not 
till the Skin burfts, they are then to be laid upon 
a Sieve, and the foft Matter driven through as 
in the other Cafe, and three Times the Quantity 
of Sugar is to be mixed with this, that it may 
make a Conferve by beating together. 
Syrups are to be made of many Ingredients: 
They may be made indeed of any Infufion, with 
Sugar added to it in a due Quantity; and the 
Way to add this, fo that the Syrups fhall keep 
and not candy, is to proportion the Sugar to the 
Liquor very exactly. One Rule will ferve for all 
this Matter, and fave a great deal of Repetition. 
The Liquor of which a Syrup is to be made, 
may be the Juice of fome ] fer or Fruit, or a 
Decoétion, or an Infufion; which ever it be, letic 
ftand till quite clear, then to every Wine Pint 
of it, add a Pound and three Quarters of Loaf 
Sugar, firft beat to powder: Put the Sugar and 
the Liquor ss uae into an earthen Pan that 
will go into a large Saucepan, put Water in the — 
Saucepan, and fet it over the Fire. Let the Pan 
- ftand in it, till the Sugar is perfe@tly melted, 
fcuming it all the Time, then as foon as it is = 
cold, it may be put up for Ufe, and will keep 
the Year round without Danger. 3 
This being fet down as the general Method < 
~et 
Defcriptions of them will be eafy, They areto 
be made in this Manner. For Syrup of Cloves, 
weigh three Pounds of Clove July Flowers picked 
