x'xx^ INTRODUCTION. 



making the liquor into a syrup, the rest of the 

 descriptions of them will be easy. Thej are to 

 be made in this manner. For syrup of doves, 

 weigh three pounds of clove July flowers picked 

 from the husks, and with the white heels cutoff : 

 pour upon them five pints of boiling water. Let 

 them stand all night, and in the morning pour 

 off the clear liquor, and make it into a syrup 

 as directed above : in the same manner are to 

 be made the' syrups of violets and red poppies: 

 out less of the violet flowers will do, and more 

 of the poppies may be added : thus, a1so> are to 

 be made the syrups of damask roses, peach blos- 

 soms, cowslip flowers^ and many others which 



will be recommended for that purpose in this 

 book, 



Svrup of buckthorn, is to be made bv boilina: 

 the juice down to half its qiiaiUit\% with a litfle 

 cinnamon, ginger, and nutmeg, and then adding 

 the sugar. 



The syrups of kmon-juice, mulberries, and 

 tlie iike, are to be made with a pound and half 

 of sugar to every pint of the clear juice, 

 which is to be melted as in the former man- 

 ner. 



Syrup of garlic, leeks, orange-peel, lemon- 

 peel, mint, and many other things are to be made 

 of strong infusions of those ingredients, made 

 as before directed, with the first mentioned quan^ 

 tity of sugar added to them^ when they have 

 stood to settle. 



Syrup of marshmallows, and of poppy heads, 

 and some others, are to be made in the s;inie 

 manner with the strongest decoctions that can 

 possibly be made from those ingredients, with 

 the same quantity of sugar as is first laeo- 

 tioned. 



