Chap. 2. Of Syrups.
- 1. A Syrup is a Medicine of a Liquid form, composed of Infusion, Deco∣ction and Juyce; and 1. for the more grateful tast, 2. for the better keeping of it, with a certain quantity of Honey or Sugar, hereafter mentioned boiled to the thickness of new Ho∣ney.
- 2. You see at the first view then that this
Aphorism devides it self into three Branches,
which deserve severally to be treated of, viz.
- 1. Syrups made by Infusion.
- 2. Syrups made by Decoction.
- 3. Syrups made by Juyce.
Of each of these (for your Instruction sake kind Country men and women) I speak a word, or two or three apart.
First, Syrups made by Infusion are usually made of Flowers, and of such Flowers, as soon lose both colour and strength by boyling, as Roses, Violets, Peach∣Flowers. &c. my Translation of the London Dispensatory will instruct you in the rest: They are thus made, having picked your Flowers clean, to every pound of them ad three pound (of three pints, which you will for it is all one) of Spring Water made boyling hot by the fire, first put your Flowers in a Peu∣ter Pot with a cover, then powr the Wa∣ter to them, then shutting the Pot, let it stand by the fire to keep hot twelve hours, then strain it out (in such Syrups as p••••ge, as Da••ask Roses, Peach-Flo∣wers, &c. the usual and indeed the best way is to repeat this Infusion, adding fresh Flowers to the same Liquor diverse rimes that so it may be the stronger) ha∣ving strained it out, put the Infusion in∣to a Peuter Bason, or an Eartlien one well glassed, and to every pint of it, ad two pound of fine Sugar, which being only melted over the fire without boy∣ling, and scummed, will produce you the Syrup you desire.
Secondly, Syrups made by Decoction are usually used of Compounds, yet may a∣ny Simple Herb be thus converted into Syrup; Take the Herb, Root, or Flow∣er you would make into Syrup and bruise it a little, then boyl it in a convenient quantity of Spring Water, the more wa∣ter you boyl it in the weaker will it be, a handful of the Herb, Root, &c. is a con∣venient quantity for a pint of Water; boyl it till half the water be consumed, then let it stand till it be almost cold, and strain it (being almost cold) through a woollen cloth, letting it run out at leisure without pressing, to every pint of this Decoction ad one pound of Sugar and boyl it over the fire till it come to a Sy∣rup, which you may know if you now and then cool a little of it in a spoon, scum it all the while it boyls, and when it is sufficiently boyled, whilst it is hot strain it again through a woollen cloth, but press it not; thus have you the Syrup perfected.
Thirdly, Syrups made of Juyces are usually made of such Herbs as are full of Juyce, and indeed they are better made into a Syrup this way than any other; the O∣peration is thus, having beaten the Herb in a stone Mortar with a wooden Pestle, press out the Juyce and clarifie it as you were taught before in the Juyces, then let the Juyce boyl away till a quar∣ter of it (or neer upon) be consumed, to a pint of this ad a pound of Sugar, and boyl it to a Syrup, alwaies scumming it, and when it is boyled enough, strain it through & woollen cloth as we taught you before, and keep it for your use.
- 3. If you make Syrups of Roots that are a∣ny thing hard, as Parsley, Fennel, and grass Roots &c. when you have bruised them, lay them in steep some time in that Water which you intend to boyl them in, hot, so will the Vertue the better come out.
- 4. Keep your Syrups either in Glasses or stone Pots, and stop them not with Cork, nor Bladder, unless you would have the Glass break and the Syrup lost, •• and as many Opi∣nions as there are in this Nation, I suppose there are but few or none of this, only bind a Paper about the Mouth.
- 5. All Syrups if well made will continue a yeer, with some advantage yet of all, such as are made by Infusion keep the least while.