INTRODUCTION. xxxi. 



Syrup of balsam k made, bv boiling a quarter 

 of* a "pound of balsam of Tolu, in a pint and half 

 of wntor in a close vessel, and then making the 

 water into a syrup, with the usual quantify of 

 sugar : and thus may be made syrups of any of 

 the balsams. 



Syrup of saffron is made of a strong tincture 

 of saffron in wine. An ounce of saffron being 

 put to a pint of mountain, and this, when strain- 

 ed off, is to be made into a syrup, with the usual 

 quantity of sugar. 



At owe time it was a custom to keep a quantity 

 of syrups of a particular kind under the name of 

 honeys. They were made with honey instead of 

 sugar, and some of them, which had vinegar iu 

 the composition, were called oxymels. A few 

 of the first kind, and very few, are worth keep- 

 ing, and two or three of the latter, for they 

 have rery particular virtues. The way of mak- 

 ing- them is much the same with that of making 

 syrups; but to be exact, it may be proper just 

 to give some instance of it. 



Honey of roses is the most useful, and it is 

 to be made of an infusion of the flowers and 

 honey in this manner. Cut the white heels from 

 some red rase 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 thorn into 

 a stone jar, and pour on them three pints of 

 boiling- water ; stir them 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 put it by fgr use. 

 It is good again?! sore mouths, and on many 

 other occasions. In the same manner mav be 



flower ; or 



