tt)4 Direftions for making of St/rupx, Sfc. 



6 Sioppiuz (lijtillcd wafers with a cork, makes them miistri 

 and so does paper, ii it but touch tlie vvaterj it is best to stop 

 them with a blailder, being fir t put in water, and bouud over the 

 top of the glass. 



Sucli cold waters as are distill, d in a pewter still (if well kept) 

 will endure a year ; such as are distilled in sand, as they are twice 

 as strong, so they endure twice as long. 



CHAP. II. Of Syrups. 



1. A SYRUP is a medicine of a liquid form, composed of in» 

 fusion, decoction and uice. .\nd, 1. For the more frrateful taste. 

 2. Fcr the better keeping of it ; with a certain quantity of honey 

 or sugar, hereafter ii:entioned, boiled to the thickness of new ho- 

 ney. 



2. You see at the first view, That this aphorism divides itself 

 into three branches, which deserve severally to be treated of, 

 viz : — 



1. Svrupsmade by in^'usion. 



2. Svrnp? made by decoction. 

 S. Syriips made by juice. 



Of eachof these, (for your own instruction sake, kind country- 

 men and w :mcn I I speak a word or two apart. 



Ists, Syrups made by infusion, are usually made of flowers, 

 and of such flowers as soon loose their colo.r and sirtngth by 

 boiling, as rose*, violets, peach-flowers, &:c. They are thus 

 made : Having picked your flowers clean, to every pound of them 

 add three pounds, or three pints, which you will (for itis all one) 

 of spring Woter, made boiling hot; fir.t put your flowers into a 

 pewter pot, with a cover, and pour the water on them ; theii 

 shutting the pot, let it stand by the fire, to keep hot twelve hours, 

 and strain it out ; (in such syrups as purge, as daiiiask rose, 

 peach-flowers, &c. the usual, and indeed the best way, is to re- 

 peal this infusion, adding fresh flowers to the same liquor, diverj 

 times, so that it may be the ■stronger) having strained it out, put 

 the infusion into a pewter bason, or an earthen one well glazed, 

 and to every pintol it add two pounds of sugar, which being on'y 

 melted over the fire, without boiling, and scummed, will produce 

 you the syrup you desire. 



2dlv, Syrups made by decoction are usually made of com- 

 pounds, yet may any simple herb be thus converted into syrup : 

 Take the herb, root, or flowers, you would make into a syrup, 

 and bruise a little; then boil it in a convenient quantity of spring 

 water; the more water you boil it in, the weaker it will be : a 

 handful of the herb or root is a convenient quantity for a pint of 

 water ; boil it till half the water be consumed, then let it stand 



