xkx, INTRODUCTION. 



making (he liquor info a syrup, the rest of the 

 descriptions of them will be easy. They are to 

 be made in this manner. For syrup of cloves, 

 weigh three pounds of clove July flowers picked 

 from the husks, and with the white heels cutoff : 

 pour upon them live pints of boiling water. Let 

 them stand all night, and in the morning pour 

 off the clear liquor, and make it into a syrup 

 a* directed above : in the same manner arc to 

 be made the syrups of violets and red poppies: 

 Duties of the violet flowers will do, and more 

 of the poppies may be added : thus, also, are to 

 be made the svrups of damask roseSj peach blos- 

 soms, cowslip ii iwers, cmd many others which 

 will be recommended for that purpose in this 

 book. 



Syrup of biuklhorn, is to be made by boiling 

 the juice down to half its quantity, with a little 

 cinnamon, ginger, and nutmeg, and then adding 

 the sugar. 



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 dear juice, 

 which is to be melted as in the former man- 

 ner. 



Syrup of garlic, leeks, orange-peel, lemon- 

 peel, mint, and many other things are to be made 

 of strong infusions of those ingredients, made 

 as before directed, with the first mentioned quan- 

 tity of sugar added to them, when they have 

 stood to settle. 



Syrup of marshmallows, and of poppv heads, 

 ami some others, are to be made in the same 

 manner with the strongest decoctions that can 

 possibly be made from those ingredients, with 

 the same quantity of sugar as is first men- 

 tioned. 



