DtRSCTIOKS fOB MAKHTQ 8TR17P8, &CL 407 



a little of it with a spoon; skim it all the while it boils, and 

 when it is sufficiently boiled, whilst it is hot strain it again, 

 through a Diece of woollen cloth, but press it not. Thus 

 you have the syrup perfected. 



3rdly. Syrups made ot juice are usually made of such herbs 

 as are full of juice, and indeed they are better made into a 

 s}Tup this way than any other; the operation is thus : hay- 

 ing beaten the herb in a stone mortar with a wooden pestle, 

 press out the juice and clarify it, as you are taught in the 

 juices ; then let the juice boil away till about a quarter of it 

 be consumed ; to a pint of this add a pound of sugar, and 

 boil it to a 8}Tup» always skimming it, and when it is boiled 

 enough, strain it through a woollen cloth, as we taught yoa 

 before, and keep it for your use, 



4. If you make a syrup of roots, that are anj'thing hard, 

 as parsley, fennel, and grass roots, &c. when you liave bruis- 

 ed ihem, lay them to steep in that water that you intend to 

 boil them in, hot, so wiU the virtues the belter come out. 



6. Keep your 8jTups either in glasses or stone pots, and 

 stop thenr. not with cork or bladder, unless you would have 

 the glass break and the syrup lost, only bind paper about 

 the mouth. 



Ail syrups, if well made, will continue a year with some 

 advantage; yet such ai> are made by infu^sion keep shortest. 

 CHAPTER III. 

 Of Juleps, 



1. Juleps were first invented, as I suppose, in Arabia, and 

 my reason is, because the word julep is an Arabic word. 



2. It signifies only a pleasant potion, as is vulgarly used 

 by such as are sick and want help, or such as are in health, 

 and want no money to quench their thirst. 



3w JKow-i^a\' it is commonly used, 



1. To prepare the body for purgation. 



2. To open obstructions and the pores. 



3. To digest tough humours. 



4. To qualify hot distempers, &c 



4. Simples, juleps, (for I have nothing to say to com- 

 pounds nere^ are thus made: Take a pint of such distilled 

 wmter as oonauoes to the cure of your di.stemper, which this 

 treatise will plentifully furnish you with, to which add two 

 ounces of syrup conducing to the same efiect ; (1 shall give 

 you rules for it in the next chapter) mix them together and 

 drink a draught of it at your pleasure. If you love tart 

 things, add ten drops of oil of vitrol to your pint, and shake 

 it together, and it will have a fine grateful taste. 



5. All julep** Hre made for pru.*4eut use, and therefore it is 

 ia vain to speak of tbeii doratioo. 



