a 
xiv INTRODUCTION. : 
off: Pour upon them five Pints of boiling Water. _ 
Let them ftand all Night, and in the Morning 
pour off the clear Liquor, and make it into a 
Syrup as directed above : In the fame Manner are 
to be made the Syrups of Violets and red Poppies: 
But lefs of the Violet Flowers will do, and more: 
of the Poppies may be added: Thus alfo are to be 
made, the Syrups of Damafk Rofés, Peach Blof- 
foms, Cowflip Flowers, and many others which 
will be recommended for that Purpofe in this 
_ Syrup of Buckthorn, is to be made by boiling 
the Juice down to half its Quantity, with a little: — 
_Cinnamon, Ginger, and Nutmeg, and then adding 
the Sugar. : ae Soon Eas = 
_ The Syrups of Lemon Juice, Mulberries, and 
the like, are to be made with a Pound and 
half of Sugar to every Pint of the clear Juice, 2 
which is to be melted as in the former Manner, 
Syrup of Garlic, Leeks, Orange Peel, Lem- 
mon Peel, Mint, and many other Things, are 
to be made of {trong Infufions of thofe “Ingre- 4 
dients, made as before directed, with the firft men 
tioned Quantity of Sugar. added to them, when 
they have ftood to fettle. rears 
___Syrup of Marfhmallows, and of Poppy Heads, . 
ner with the ftrongeft Decoétions that can poffibly 
be made from thofe Ingredients, with the fame. 
Quantity of Sugar, as is firft mentioned. 
Syrup of Balf 
pete Bags ge eee 
? 
AS agg igs: 
a i cee = ie aiid 
: 3 
_ andfome others, are to be made in the fame Man- 
