INTRODUCTION. xy 
- Syrup of Saffron, is made of a-ftrong Tincture 
of Saffron in Wine. An Ounce of Saffron being 
put to a Pint.of Mountain, and this when ftrain- 
ed off, is to be made into a Syrup, with the 
ufual Quantity of Sugar. 
At one Time it was a Cuftom to keep a Quan- 
, tity of Syrups of a particular Kind under the 
Name of Honeys. They were made: with 
Honey inftead of Sugar, and fome of them, 
which had Vinegar in the Compofition, were 
called Oxymels. A few of the firft Kind, and 
very few, are’ worth’ keeping, and two or three 
of the latter, for they have very particular Vir- 
tues. The Way of making them is much the 
fame with that of making Syrups, but to beex- 
7 it may be proper juit to give fome Inftance 
of it. | 
_ “Honey of Rofes is the moft ufeful, and it is to 
be made of an Infufion of the Flowers and Honey _ 
in this Manner. Cut the white Heels from fome 
red Rofe Buds, and lay them to dry ina Place 
where there is a Draught of Air; when they are _ 
dried, put half a Pound of them into a Stone | 
Jar, and pour on them three Pints of boiling Wa- 
_ ter; ftir them well, and let them ftand twelve _ 
Hours; then prefs off the Liquor, and when it =| 
has fettled, add to it five Pounds of Honey, boil 
it well, and when itis: of the Confiftence ofa 
thick Syrup put it by for Ufe. It is good again 
fore Mouths, and on many other Occafions: In the 
fame Manner may be made the Honey of any 
Flower; or with the Juice of any Plant thus mix 
ed with Honey and boiled down, may be made 
what is called the Honey of that Plant. As to 
the Oxymels, they are alfo made in a very w 
form Manner. ‘The following are fo ufeful, 
