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illv INTRODUCTION. 



pfF: Pour upon them five Pints of boiling Water. 



Let them Hand alj Night, and in the Morning 



pour off the clear Liquor, and make it into a 



Syrup as direded above : In the fame Manner are 



to be made the Syrups of Violets and reel Poppies: 



But leis of the Violet Flowers will do, and mor 



of the Poppies may be added : Thus alfo are to be 



made, the Syrups of Damaflc Rofes, Peach Blof- 



foms, Cowflip Flowers, and many others which 



>vili be recommendcci for that Purpofe in thi^ 

 Book. 



. Syrup of Buckthorn, is to be made by bo 

 the Juice down to half its Qiiantity, with a little 



Cinnamon, Ginger, andNutmeo;, and then adding 

 the bugar. 



. 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, 

 which is to be melted as in the former Mai ncr. ' 

 Syrup ofGarhc, Leeks, Orange Peel, L 



t> 



IP* 



mdn Peel, Mint, and many other Things, are 

 to be made of flrong Infufions of thofe Ingre- 

 dients, made as before direcbed, with the firft nien- 

 tioned Quantity of Sugar added to them, when 

 they have ftood to fettle. 



. Syrup of Marfhmallows, and of Poppy Heads, 

 andfome others, are to be made in the fame Man- 

 ner with the ftrongeil Dcccaions that can pofFibly 

 be made from thofe Ingredients, with the fame 

 (Quantity of Sugar, as is firft mentioned. 



^Syrup of Balfam, is made by boihng a Qtiarter 

 '' Pound of Balfom of Tolu, in a Pjnt and half 

 of Water in a clofe VelTel, and then making the 

 Water into a Syrup, with the ufual Qiiantity of 

 Sugar: And thus may be made Syrups of any 



of the Balfams. ^ .r • 



F 



- Syrup 



^' 



