( 244 ) CL 
C I 
fiftence, of Tablets, two 
Pounds ■ make a Syrup by 
boyling of it juft up, and 
no more.' Syrup of the 
Bark of Citrons is made 
in the following manner ; 
Take of the yellow Peel of 
Citrons, ripe and freih, five 
Ounces ; of the Grains of 
Kerins, or oftheir ]uice,two 
Drams-, of Fountain-water 
three Pints ; infufe them 
all Night in B. M ftrain it, 
add two Pounds and an 
half of White Sugar, and 
boyl it to a Syrup, accord- 
ing to Art, in B. M. Half 
of it muft be without 
Musk ; the other half muft 
be Aromatiz’d with three 
Grains of Musk, tied up in 
a Rag. 
Ciet*till0, in Latin Ci- 
trullus. The Fruit of it is 
cold and moift, and very 
fit to quench the Thirft ; 
wherefore the Italians re- 
frefli themfelves in Sum- 
mer-time with the Pulp of 
it. *Tis good in Burning 
Fevers, and for a dry 
Tongue. The Seed of it 
is one of the Greater Gold 
Seeds. 
€Utfte0 , in Latin Caryo- 
phyllus Arotnaticus. Cloves 
heat and dry. The In- 
dians, two Days before 
they fell their Cloves, place 
a large VefTel of Water in 
the Room where theCloves 
are ; and it all foon evapo- 
rates, and goes into the 
Cloves ; and fo the weight 
of them is much increas’d. 
Clovesperfume theBreath; 
for which Reafon the In- 
dian Women frequently 
chew them, and fuch like 
things. They are faid to 
clear the Sight, and to take 
oft’ Clouds from the Eyes. 
They fttrengthen the Sto- 
machy and take off Vo- 
miting and Naufeonfnefs. 
They provoke Venery,and 
are good for all cold Dif- 
eafes of the Brain ; as, A- 
poplexies, Lethargies, Pal- 
fie, or the like. They are 
uied to correct the Air, by 
being burnt or eaten. But 
the chief ufe of them is in 
the Kitchen for Sauces, and 
the like. They are alfoufed 
to perfume Clothes, an 
Orange being ftuck full of 
them, and put into the 
Cheft to the Clothes. 
Some put them into Wine 
or Beer, and they impart 
to it a pleafant Smell and 
■ Tafte. They are put into 
a 
