410 DIRBCTI0V8 FOR MAKIVO STRUPSf &0, 



fled honey ; this quantity I hold to be suificient. If yoc 

 would make more or leas electuary, vary your proportion ao- 

 cordiagly. 



6. Mlx them well together in a mortar, and take this for 

 a truth, you cannot mix them too much. 



7. The way to clarity honey, is to set it over the Are in a 

 convenient vessel till the scum arise, and when the scum is 

 taken ofi' it is clarified. 



8. The usual dose of cordial electuaries is &om half a 

 dram to two drams; of purging electuaries, irom half 

 an ounce to an ounce. 



9. The manner oi keeping them is in a pot. 



10. The time of taking them is either m a morning fast- 

 ing, and lasting an hour after them ; or at night gomg to 

 bed, three or ibui hours alter supper. 



CHAPTER VIL 

 0/ Conserves, 



1. The way of making conserves is two-fold ; one of herbs 

 and flowers, and the other ol fruits. 



2. Conserves of herbs and flowers are thus made : if you 

 thus make your conserve of herbs, as of scurvy grass, worm- 

 wood, rue, and the like, take only the leaves, and the tender 

 tops (for you may beat your heart out belbre you can beat 

 the stalks small) and having beaien them, weigh them, and 

 to every pound ot them add three pounds of sugar ; you can- 

 not beat them too much. 



S. C<mservesol fruits, as barberries, sloes, and the like, are 

 thus made; flrst scald the fruit, then rub the pulp through a 

 thick hair sieve made for that pur{x>se, called a pulping 

 sieve; you may doit lor a need with the back of a spoon, 

 thentiedce this pulp thus drawn and add to it its weight of 

 sugar, and no more ; put it into a pewter vestel and over a 

 charcoal Are : stir it up and down till the sugar be melted, 

 and your conserve is made. 



4. Thus you have the way of making conserves ; the way 

 of keeping them is in earthem pots. 



5. The dose is usually the quantity of a nutmeg at a time, 

 morning and evening, or (unless they are purging) when you 

 please. 



9. Of conserves, some keep many years, as conserve of 

 roses ; others but a year, as conserve of borage, bugloss, 

 cowslips, and the like. 



7. Have a care of the working of some conserves pre- 

 sently after they are made ; look to them once a day, and stir 

 them about. Conserves oi borage, bugloss, and wormwood, 

 have an excellent faculty at that spurt. 



S, Tou may know when your conserves are almost spoiled 



