|o 4 5 T&* Art of Cookery 
virtue may exhale. When they have infufed fo long, heat the 
water again, fquceze them out, and put in three pounds more of 
rofe-leaves, to infufe for eight hours more, then prefs them out 
very hard ; then to every quart of this infufion add four pounds 
of fine fugar, and boil it to a fyrup. 
To make fyrup of citron . 
PARE and Mice your citrons thin, lay them in a bafon, with 
layers of fine fugar, The next day pour off the liqufor into a 
glafs, fkim it, and clarify it over a gentle fire. 
To make fyrup of clove gilliflowers, 
CLIP your gilliflowers, fprinkle them with fair water, put 
them into an earthen pot, hop it up very clofe, fet it in a kettle 
of water, and let it boil for two hours , then ftrain out the juice, 
put a pound and a half of fugar to a pint of juice, put it into a 
fkillet, fet it on the fire, keep it birring till the fugar is all melt¬ 
ed, but let it not boil ; then fet it by to cool, and put it into 
bottles. 
To make fyrup of peach blojfoms . 
INFUSE peach bloffoms in hot water, as much as Will hand- 
fomeiy cover them. Let them ftand in balneo, or in fand, for 
twenty-four hours covered clofe; then ftrain out the flowers 
from the liquor, and put in frefh flowers. Let them ftand to 
infufe as before, then firain them out, and to the liquor put 
frefli peach blofibms the third time; and, if you pleafe, a 
fourth time. Then to every pound of your infufion add two 
pounds of double-refined fugar ; and fetting it in fand, or bal¬ 
neo, make a fyrup, which keep for ufe. 
To make fyrup of quinces , 
GRATE quinces, pafs their pulp thro’ a cloth to extradb their 
juice, fet their juices in the fun to fettle, or before the fire, and 
by that means clarify it : for every four ounces of this j uice take 
a pound of fugar boiled to a brown degree. If the putting in 
the juice of the quinces ihould check the boiling of the fugar 
too much, give the fyrup foroe boiling till it becomes pearled £ 
then take it off the fire, and when cold, put it into the bottles* 
To prefrve apricots . 
TAKE yourapricots, {lone and pare them thin, and take their 
weight in double-refined fugar beaten and fifted, put your apri¬ 
cots in a filvercup or tankard, cover them over with fugar, and 
let them ftand fo all night. The next day put them in a pre- 
ferving- 
