OF SUNDRY HERBS 97 



Sirrup : if you have more Roses or Violets, or fewer, and 

 let so much be the proportion of the water, according to 

 the proportion before. The Good Housewife's Handmaid, 

 1585- 



DAMASK ROSE SYRUP. Pour boiling water on a quantity 

 of Damask roses just enough to cover them. Let them 

 stand four-and-twenty hours. Then press off the liquor 

 and add to it twice the quantity of sugar. Melt this, and 

 the syrup is completed. T. Tryon, A Treatise of Cleanness 

 in Meates, 1692. 



HONEY OF ROSES. Cut the white heels from Red Roses, 

 take half a pound of them and put them into a stone jar, 

 and pour on them three pints of boiling water. Stir well 

 and let them stand twelve hours. Then press off the 

 liquor, and when it has settled add to it five pounds of 

 honey. Boil it well, and when it is of the consistence of a 

 thick syrup it is ready to put away. Ibid. 



To MAKE VINEGAR OF ROSES. In summer time when 

 roses blowe, gather them, ere they be full spred or blowne 

 out, and in drie weather, pluck the leaves, let them lie half 

 a day upon a faire borde, then have a vessel with vinegar 

 of one or two gallons (if you will make so much Roset), 

 put therein a great quantitie of ye said leaves, stop the 

 vessel 1 close after you have styrred them wel together, let 

 it stand a day and a night, then divide your Vinegar and 

 Rose leaves together in two parts, put them in two great 

 glasses, set them upon a shelfe under a wall side, on the 

 south side without your house, where the sunne maye come 

 to them the most part of the day, let them stand there all 

 the whole summer long; and then strain the Vinegar from 

 the Roses and keep the Vinegar. If you do once in ten 

 days take and straine out the rose leaves and put in new 

 leaves of half a dayes gathering the Vinegar will have the 

 more favour and odour of the Rose. 



You may use in steade of Vinegar wine that it may wax 

 egre and receive the virtue of the Roses, both at once. 



H 



