APPENDIX. 831 



Syrup of Buckthorn, and Sjrup of Garlic. 



the fire, or otherwise it will be liable to boil over 

 into the fire. This balsam is good in all kinds of 

 colds, coughs, &c. 



SYRUPS. 



SYRUP eF BUCKTHORN. 



Take — The fresh jaice 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 s jrup. 



This syrup is chiefly used for mixing up purg- 

 ing balls, as noticed in different parts of this 

 work. The syrup should always be kept in rea- 

 diness, as the preparation is easy. 



SYRUP OF GARLIC 



Take — Garlic heads, sliced, one pound ; 

 Boiling water, one quart : 

 Macerate them in a close vessel for twelve 



