The charitable physitian with the Charitable apothecary. Written in French by Philbert Guibert Esquire, and physitian regent in Paris: and by him after many severall editions, reviewed, corrected, amended, and augmented. And now faithfully translated into English, for the benefit of this kingdome, by I. W.

THE CHARITABLE APOTHECARIE. The second Treatise of Syrups. (Book 2)

CHAP. I. The manner to make Syrup of Violets with the Iuice.

TAke twelve ounces of Violet leaves pickt, put them into a marble Morter, and beate them very well, then tye them in a linnen cloth and presse them in the presse, and you shall have five ounces of Iuice, which you shall put into a violl, then take twenty ounces of good Sugar, and halfe a pint of faire water, and boyle it almost to the height of the Sugar of Roses, then take it from the fire, and mixe your juice with it and your Syrup is made; the which you shall put into a pot and cover it with a pa∣per prickt with holes, and when it is cold cover it with a double paper, and keepe it in a temperate place.

CHAP. II. The manner to make Syrup of Violets upon a cloath.

TAke two pound of Sugar, boyle it with a pint of water to the height or consistence as before spe∣cified, then take halfe a pound of Violet leaves, beate them in a morter as before, and put them upon a cloth, two holding the cloth at each end, then poure the Sugar very hot three times upon the said Violet leaves with a bason underneath to receive the Syrup, pressing of it very hard with a spatule or silver spoon, and scraping the outside of the cloth very cleane, and making of it fall into the said bason and your Syrup is done, the which you shall prepare and keepe as be∣fore.

* 1.1That you must not throw away that which hath coloured the cloth for there is Sugar amongst it, but dry it in the Sunne and keepe it, which will be good conserve and serve for a binding, as shall be written hereafter.

CHAP. III. To make Syrup of Violets of three Infusions.

TAke a pound of Violet leaves picked and cleansed from the greene leaves, put them into an earthen pot or other vessell, and poure upon them foure pints

of water being hot, then cover the said vessell and set it to infuse in the chimney corner for the space of twelve houres, at the end of which warme it very well, and straine it through a strong linnen cloth, and presse them in the presse, and through away those flowers, then warme the infusion, and put to it ano∣ther pound of fresh Violets, letting them infuse twelve houres as before, then straine and presse them in the presse, and put a pound more of fresh flowers to the infusion, stirring them well together, and let them in∣fuse as before, then straine and presse them in the presse, and if you will make it presently into Syrup, then take foure pound two ounces of the infusion, put it into the Copper pan, and put to it five pound and a halfe of good Sugar and boyle them together unto a Syrup; the which let stand till it bee halfe cold, then scumme of the froth or scumme, and put it into a pot and cover it with a pierced paper untill it bee quite cold, then cover it with a double paper or wet parchment.

CHAP. IIII. Mucharon of Violets and Damaske Roses.

THe Mucharon of Violets and Damaske Roses, is nothing else but the last infusion strained and pres∣sed, the which will keepe a whole yeere being put in∣to a glasse with a streight necke, then put upon it a little oyle of Olives to keep it from being mustie, and when you will use it, take the oyle away with a little Cotten.

CHAP. V. To make Syrup of Coltsfoot.

THere is made three infusions of the flowers of Coltsfoot with the green that goeth round about them, halfe a pound at each time in a quart of water; you shall take the said flowers and put them into a pot or pipkin and heat the water scalding hot, then poure it upon the flowers, and stirre them well toge∣ther with a spatule of wood, cover them close, and let them stand in the chimney corner the space of twelve houres, then straine them and presse them, and put as many more flowers unto the infusion be∣ing hot, and let them infuse twelve houres as before, then straine and presse them, and put as many more flowers, doing as before; then clarifie it with the white of an egge and the shell, as is shewed in the se∣cond Chapter of the first Treatise, weigh it, and put to it three parts of Sugar, and boyle it to a Sy∣rup.

CHAP. VI. To make Syrup of Damaske Roses of nine Infusions.

THere is made nine infusions of a pound at each time of Damaske Rose leaves being picked, and the yellow which is within them taken away also, the greene that goeth round about them, in foure pints

of water; the last infusion being made, straine them, and let them stand a while to settle, then straine them softly, and there will be about five pints, then clarifie it, and boyle with it as much Sugar, that is, five pound and boyle it to the height of a Syrup, taking away the scum with a spoone and covering of it, and keepe it in a temperate place.

CHAP. VII. To make Syrup of Red Poppies, Rhead:

MAke three infusions of halfe a pound at each time of red Poppies in two pints of water, and the last infusion being strained and pressed, put to it as much Sugar and boyle it into a Syrup, scumming of it at the last, and well covering of it.

CHAP. VIII. To make Syrup of water Lillies.

MAke three infusions of water Lillie flowers in a quart of water, halfe a pound at each time, let∣ting them infuse the space of twelve houres as is afore∣said; the last infusion being strained, boyle it into a Syrup with as much Sugar.

CHAP. IX. To make Syrup of Maidenhaire.

TAke Capill: Veneris, or in his stead Adianthe two handfulls, Pollitric: Scolopendry, of each a hand∣full and a halfe, an ounce of Licorish bruised and scraped, and with Sugar make it into a Syrup as followeth.

The hearbs being washed and cleansed shall bee put in infusion for the space of twenty foure houres in three pints of warme water, then boyle them a little and straine them, and with three parts of Sugar clari∣fie and boyle them into a Syrup.

CHAP. X. The manner to make Syrup of Iujubes sim∣ple and compounded, and first to make the simple.

TAke a hundred good Iujubes, open them in the middle without throwing away any thing, then boyle them in three pints of water untill halfe be con∣sumed, and with three parts of Sugar boyle it into a Syrup.

CHAP. XI. To make Syrup of Iujubes compounded.

TAke French Barly an ounce, good Iujubes three∣score, Licorish scraped and bruised an ounce, Ca∣pill: Veneris, politric: of each a handfull, Quince seeds, Poppie, Melon, and Lettice seeds, of each halfe an ounce, bruised with Sugar, make them into a Syrup as followeth.

Take foure pints of water, set it to boyle; first with the Barly, and when it is a little boyled put in the seeds, and afterwards the hearbs and Licorish, and boyle them untill halfe be consumed, then straine the decoction, and with three parts of Sage clarifie and boyle it into a Syrup.

CHAP. XII. To make Syrup of Marsh Mallowes.

TAke Marsh Mallow roots prepared, an ounce and a halfe of Sparagus roots also prepared, Licorish scraped and bruised, of each halfe an ounce, tops of Marsh Mallowes, common Mallowes, Pellitory, Pim∣pernell, Adianthos, Politric: of each halfe a handfull; Mellon, Cucumber, and Citroll seeds of each halfe an ounce, sugar a pound and a halfe, make them into a Syrup as followeth.

The roots of Marsh Mallowes and Sparagus be∣ing bruised and prepared, boyle first in five pints of

water, and when it is a little boyled then put in the seeds being bruised, and then the hearbs, and after that the Licorish; boyle them all to a pint, then straine it, and with a pound and a halfe of Sugar clari∣fie and boyle it into a Syrup.

CHAP. XIII. To make Syrup of Succory with Rubarbe.

TAke French Barly a handfull, Sparagus roots, roots of Danderlion, and Succory roots of each three ounces; Femmaterry, Politric: Agrimon: Adi∣anthos, of each a handfull and a halfe, Mellon, Cu∣cumber, and Citrole seeds of each halfe an ounce, Li∣corish scraped and bruised an ounce, Sugar two pound, make the Syrup as followeth,

Put eight pints of water into a pan or other vessell, & boyle with it very well the French Barly, then put to it the Succory, Danderlion, & Sparagus roots pre∣pared, and after that the hearbs, and then the seeds, and at last the Adianth: Politric: and Licorish; and boyle the decoction to foure pints, then poure it alto∣gether into an earthen vessell to infuse together twen∣ty foure h••ures, having first strained twelve ounces of the said decoction, and poured it upon five ounces of good Rubarbe cut into small pieces in a little pip∣kin, and set it also in the chimney corner being well covered to infuse twenty foure houres.

At the end of which time straine the other deco∣ction, and clarifie it, and boyle with it two pound of Sugar into a Syrup almost as high as your Sugar of

Roses, and in the meane time while that is boyling, straine the decoction with the Rubarbe and presse it well in the presse, and when the Syrup is boyled to the heigh mixe it amongst it, and if the Syrup be not thicke enough, make it boyle a little more, and coole it, and put it into a pot and keepe it in a temperate place.

CHAP. XIIII. To make Syrup of Rubarbe Laxative.

TAke three pints of the decoction made with Be∣tony, Succory, Sage, with their roots, and Bug∣losse; and in this decoction being hot infuse all night in these medicaments following.

That is two ounces and a halfe of good Rubarbe cut in small pieces, a handfull of Violets, two drams of Cinnamon bruised in a morter, as many Fenill seeds, and halfe an ounce of Licorish scraped and bruised.

The morning following boyle them all two or three boylings, then straine and presse it, and with the said expression boyle three parts or Sugar into a Syrup, and mixe with it foure ounces of Syrup of Da∣maske Roses.

CHAP. XV. To make Syrup of Poppies simple.

TAke halfe a pound of white Poppie heads, and as many blacke Poppie heads, breake them, or cut them with their seeds and put them into a pan or pip∣kin, and poure upon them foure pints of scalding wa∣ter, then cover them close, and set them in infusion in the chimney corner the space of twenty foure houres, then straine and presse them, and put to the infusion being hot as many more Poppie heads, and let them infuse as before, then let them boyle a little, and straine and presse them, and put to the decoction three parts of Sugar, and boyle it into a Syrup.

CHAP. XVI. To make Syrup of Lymons.

TAke a pound of good Sugar, and with faire water boyle it to the height of Sugar of Roses, then mixe with ••t foure ounces of cleare juyce of Lymons, to render it into the forme of a Syrup.

CHAP. XVII. To make Syrup of Quinces.

TAke two pound of the juyce of Quinces, clarifie it very well, and with a pound and a halfe of good

Sugar boyle it into a Syrup.

CHAP. XVIII. To make Syrup of Sabor or Apples compounded.

TAke a pint and a halfe of the Iuice of Runnet Ap∣ples or Pearemaines, clarifie it very well, and in∣fuse in it twenty foure houres two ounces of Sene, and two drammes of Anniseeds, then boyle them a little, and straine and presse them, and with twelve ounces of Sugar make the decoction into a Syrup; if you will have it more purging, you may put three ounces of Sene, and three drammes of Anniseeds. Also if you please you may infuse the Sene with halfe the juice of Apples, and halfe juyce of Burrage and Buglosse, being well clarified.

CHAP. XIX. To make Syrup of Mulberries.

TAke two pound of juyce of Mulberries and Blackberries together, clarifie them, and with a pound and a halfe of Sugar boyle them into a Syrup.

CHAP. XX. To make Syrup of Cherries:

TAke a pound of the Iuice of Cherries well clari∣fied, and with twelve ounces of Sugar boyle it in∣to a Syrup.

CHAP. XXI. To make Syrup of dryed Roses.

TAke three or foure ounces of good red Rose leaves, put them into a pan, and poure upon them a pint and a halfe of hot water, and let them infuse being covered the space of twenty foure houres, then straine and presse them, and with a pound of Sugar boyle the infusion into a Syrup.

CHAP. XXII. To make Syrup of Wormewood.

TAke halfe a pound of Roman Wormewood, cut it into small pieces; take also three drams of Nard: Indic: which cut also, then take two ounces of red Roses, infuse them altogether the space of twenty foure houres hot in two pints of good old white Wine and as much Iuice of Quinces clarified, at the end of which boyle them to two pints, and clarifie it, and with as much Sugar boyle it into a Syrup.

CHAP. XXIII. Of Syrups made with Honey. To make Despumd Honey.

TAke a quantity of good honey, prepare and clari∣fie it as is shewed in the first Chapter of the first Treatise; then boyle it upon the furnace in a bason untill it be come to the height of honey, which you shall know by taking a little with the spatule, and put it on a trencher and let it coole, that done, take it from the fire, and when it is cold set it up among the other Syrups.

CHAP. XXIIII. To make honey of Roses.

THe said Honey of Roses is made divers wayes, but the best and easiest wayes is those which fol∣loweth.

The first is to make three infusions of a pound of red Roses as you doe your Syrups in foure pints of hot water, each infusion the space of twelve houres; the last infusion being strained, boyle with it as much honey untill it commeth to the height of a Syrup, and when it is cold scumme it.

The second manner is to make the said three infu∣sions, with halfe red Rose leaves, and halfe Damaske Rose leaves mixed together, being both together a

pound in foure pints of common water as is said be∣fore; the last infusion being strained and pressed, you shall boyle as much honey with it to the consistance thereof.

CHAP. XXV. To make Honey of Violets.

THe honey of Violets is made like the honey of Roses, making three infusions, and the last infusi∣on being strained, boyle as much honey with it, and at the last scumme it.

CHAP. XXVI. To make Honey of Mercury.

TAke the juice of Mercury and common honey, of each a like quantity, boyle them a walme or two, and straine them through a linnen cloth, and then wash the pan cleane, and put into it againe the said juice and honey, and boyle it to the height of a Syrup.

CHAP. XXVII. Of Conserves. To make Conserve of Violets.

TAke halfe a pound of Violet leaves cleane pickt, put them into a Marble morter and beate them

with a woodden pestle untill they come into a paste, and that in handling of them you feele no roughnesse; then put to them by little and little a pound of fine Sugar in powder or cut in small pieces, and beat them very well together, then put it into a pot and set it in the Sunne for thirty dayes, stirring of it two or three times a weeke with a spatule.

CHAP. XXVIII. To make Conserve of Roses.

TAke halfe a pound or a pound of red Rose buds, cutting the white and yellow away from them, and beate them in the Marble morter with the dou∣ble of Sugar.

CHAP. XXIX. To make Conserve of water Lillie flowers.

TAke halfe a pound of white water Lillie flowers and beate them in the Marble morter as before, with the Sugar doubled, and set them in the Sunne as before:

CHAP. XXX. To make Conserve of Coltsfoote.

TAke onely the yellow of the flower, and make it into Conserve as before.

CHAP. XXXI. To make Conserves of the flowers of Bur∣rage, Buglosse, Rosemary, and Betony.

THe said Conserves are made and prepared as the Conserves before written; if you will have the said C••nserves sweeter, you may put for a pound of flowers three pound of Sugar, and for halfe a pound of flowers, a pound and a halfe of Sugar.

Notes

• * 1.1

  Note.