INTRODUCTION. xlv 



Syrup of Saffron, is made of a flrong Tinaurc 

 of SaffVon in Wine. An Ounce of Saffron beir" 

 put to a Pint of Mountain, and this when ftrain- 

 ed off; is to be made into a Syrup, with tliC 

 ufual Quantity of Sugar. 



At one Time it was a Cuflom to keep a Quan- 

 tity of Syrups of a particular Kind under the 

 Name of Honeys. They were made with 

 Honey inftead ot 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 bc'ex- 

 aa, it may be proper juft to give fome Inftance 



g- ' 



of 



Honev of Rofes is the mofl ufeful, and 



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 in a 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 fettkd, add to it Hve Pounds of Honey, boil 

 it well, and when it is of the Confidence of a 

 thick Syrup put it by for Ufe. It is good againft 

 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 boikd down, may be made 

 what is called the Honey of that Plant. As to 

 the Oxymels, they are alfo made in a very uni- 

 form Manner. The following are fo ufeflil, that 



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s 



