406 DIRKCTI0V8 FOR MAKIHO BTRUPS, fta 



CHAPTER IL 

 Of Syrupt. 



1. A Syru]) is a medicine of a liamd form, composed of 

 infusion, decoction, and juice. And 



lot. For the more graceful taste. 



2dly. For the better keeping of it ; with a certain quan- 

 tity of honev or sugar hereafter mentioned, boiled to the 

 thickness of new honey. 



2. You see at the first view that this aphoripm divides it- 

 self into three branches, which deserves severally to be treat- 

 •do^vix* 



1. Syrups made by infufdon. 



2. S>Tup8 ma<le by decoction. 

 Sw Syrups made by juice. 



Of each of these, for your instruction's sake, kind country- 

 men and women, i speak a word or two apart. 



Ist. Syrups made by infusion are usually made of flowers 

 •Dd of such flowers as soon loose their colour and strength 

 by boiling, as roses, violets, peach-Howers, &c My trans- 

 lation of the London Dis])ensator>' will in5»truct you in the 

 rest. They are thus made: Having picked your flowers 

 clean, to every pound of them, add three pounds, or three 



Sints, which vou will, for it is all one, of spring water, made 

 Dilinghot; but firtit put your flowers into a pewter pot 

 with a a>ver, and pour the water on them ; then shutting the 

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

 strain, it out ; (in such sj-rups as purge, as damask roses, 

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

 repeat this infusion, adding fresh flowers to the same liquor 

 divers times, so that it may be stronger) having strained it 

 out, put the infusion into a pewter bason,oran earthren one 

 well glazed, and to every pint ot it add two pounds of sugar, 

 which bein^ only melted over the Are without being boiled, 

 and then skimmed, will produce you the syrup you desire. 



2ndly. Syrups made by decoction are usually made of com- 

 pounds, yet may any simple herb be thus converted into 

 syrup. Take the herb, roots, or flowers vou would make 

 into a syrup, and bruise a little ; then boil it in a conveni- 

 ent quantity of spring water ; the more water you boil it in 

 the weaker it will be ; a handful of the herb or rootisa con- 

 Tenieni quantity for a pint of water; boil it till half the 

 water be consumed, then let it stand till it be almost cold, 

 and strain it through a woollen cloth, letting it run out at 

 leisure, without pressmg. To every pint of this decoction 

 add one pound of sugar, and boil it over the fire till it comes 

 to a syrup, which you may know if you now and then cool 



