196 A GARDEN OF HERBS 



Then stir your Syllabub well together, and whip it up till it 

 froths, take off the Froth with a Spoon, and put it into your 

 Glasses, and squeeze some Spirit of Lemon-peel between 

 every Layer of Froth, and let it stand till the next Day 

 before you eat it. Ibid. 



A WORCESTERSHIRE SYLLABUB. Fill your Syllabub-pot 

 with Cyder, put in a good Quantity of Sugar, and a little 

 Nutmeg ; stir these well together, then put in as much thick 

 Cream by two or three Spoonfuls at a time, as if you were 

 milking it ; then stir it round very gently, and let it stand 

 two Hours, then eat it. 



If it be in the Field, only milk the Cow into the Cyder, etc. 

 and so drink it. Ibid. 



To MAKE SYROP OF ALL KINDE. Take Bugloss, Borage, 

 white Endive, of each one handefull, of Rosemarie, Tyme, 

 Hysope, winter saverie, of each half a handefull, seethe them 

 (being first broken betweene your handes) in three quartes 

 of water into three pintes, then streine it and put in the liquor 

 whole cloves an ounce, powder of cinnamon halfe an ounce, 

 powder of ginger a quarter of an ounce, one nutmeg in 

 powder, of sugar halfe a pound or more : let them seethe 

 upon a soft fire, well stirred until it come to the thickness of 

 live honey, then keep it in galley-pots. If you put one pint 

 of Malmsey in the second seething it will be better. When it 

 is perfect have sixe graines of fine Muske in powder, stir it 

 amongst your Syrop, as yee put it into the Galley-pot and 

 cover it. 



This Syrop will last many yeeres and is excellent. It 

 comforteth the braine and sinewes. John Partridge, The 

 Treasurie of Commodious Conceits and Hidden Secrets, 1586. 



To MAKE TAFFATY-CREAM. Beat the Whites of eight Eggs 

 up to a froth with Rose-water, skim off the Froth, and put it 

 into a Quart of Cream, and set it on the Fire to boil, but keep 

 it continually stirring; then having beaten the Yolks of 

 eight Eggs very well, slip them into the Cream, and stir it a 



