APP. — SYRUPS OF BUCKTHORN AND GARLIC. 277 



SYRUPS. 



SYRUP OF BUCKTHORN. 



Take — The fresh juice of ripe buckthorn berries, two 



pounds ; 

 Ginger, bruised, half an ounce ; 

 Pimento, powdered, quarter of an ounce; 

 Raw sugar, two pounds : 

 Tie up the spices in a rag, and boil them to the 



consistence of a syrup. 



This syrup is chiefly used for mixing up purging 

 balls, as noticed in different parts of this work. 

 The syrup should always be kept in readiness, as 

 the preparation is easy. 



SYRUl' OF GARLIC. 



Take — Garlic heads, sliced, one pound ; 



Boiling water, one quart : 



Macerate them in a close vessel for twelve hours: 

 strain off the liquor ; then add two pounds 

 of lump sugar, and boil to a proper con- 

 sistence for a syrup. 



This syrup is very useful in all disorders of the 

 breast : such as coughs, asthmas, SiC, Three or 

 four ounces may be given with any of the drinks 



