INTRODUCTION, xliii 



This foft Matter is to be weighed, and to be 

 beat up in a Mortar with twice its Weight of 

 Loaf-Sugar, firft powdered. 



Sloes are to be gathered when they are mode' 

 rately ripe, and they are to be fet over the Fire 

 in Water, till they fwcll and arefoftened, but not 

 till the Skin burfts; they are then to be kid 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 togeth 



Syrups are to be made of many Ingredi 

 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 exaiflly. 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 thu Juice of feme Herb or Fruit, or a 

 Decod:ion, or an Infufion; which ever it be, let it 



fland 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 together, into an earthen Pan that 

 will c;o into a large Saucepan, put Water in the 



Saucepan, and kt it over the Fire. Let the P 

 ftand in it, till the Sugar is perfedlly meked, 

 fcuming it all the Tim^e, then as foon as it is 

 cold, it may be put up for Ufe, and will keep 

 the Year round without Danger. 



This being fet down as the general Method of 

 making the Liquor into a Syrup, the reft of the 



Defcriptions of them will be eafy. They 



be made in this Manner. For Syrup of Cloves, 

 weigh three Pounds of Clove July Flowers picked 



from the Hufks, and with the vvhite Heels cue 



off: 



