The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

Here follows the Sirrups.

To make sirrup of Pomcitrons.

TAke them and cut them in halves, juice them, but be∣ware you wring them not too hard lest it be slymie; add to every pinte of juice, three quarters of a pound of the best white Sugar; boyl them in an earthen pipkin un∣till it comes to the height of a sirrup; but take heed you boyl it not over too hot a fire, for fear it burn; and when you see it is enough, you may put it up, and keep it for your use all the year.

To make sirrup of Liquorish.

TAke of Liquorish scraped well and bruised, eight ounces; add to it of Mayden-hair one ounce, Anniseeds and Fennel, of each half an ounce; let them steep toge∣ther in a pottle of Rain-water for six or seven hours, then set them on the fire, and let them there remain until it be boyled half away; so done, boyl that liquor with a pound and half of the best clarified Sugar, until it comes to a sir∣rup; so glass it up, and keep it for your use.

To make sirrup of Hoare-hound.

TAke thereof two handfuls, Coltsfoot one handful, Calamint, Time and Penny-royal, of each two drams, Liquorish one ounce and half, Figgs and Raisins of the Sun, of each two ounces, Pyonie-kernels, Fennel and An∣niseeds, of each a quarter of an ounce; boyl all these in a gallon of fair water until it comes to a pottle, or three pintes, then strain it; so done, take three pound of white Sugar, with three eggs, and clarifie that liquor, so let it boyl to a sirrup, and keep it all the year for your use.

To make sirrup of Hyssop.

TAke thereof one handful, of Dates, Raisins, and Figgs one ounce, French Barley the like; half a handful of Calamint; boyl them in three pintes of fair water until it comes to a quart, then strain and clarifie it with the whites of two eggs, add to it two pounds of white Sugar, boyl it to a sirrup, when it is enough, let it stand till it be cool; and put it up in Glasses, which may serve for your use all the year.

To make sirrup of Violets.

PIck the flowers and weigh them, put them into a quart of water, and steep them on hot embers, until such time as the flowers are turned white, and the water as blew as any Violet; then add to that quart of infusion, four pounds of refined Sugar, and boyl it until it comes to a sirrup, being boyled and scummed on a gentle fire, lest it turns its colour; so done, put it up, and keep it for your use.

Another rare way.

TAke and cut away the white of your flowers, then scruise out the juice of them, and add to every spoonful of juice, three of fair water; put it into an Alablaster Morter with stamped leaves, strain them dry through a cloth; then add to it as much of fine beaten Sugar as you judge con∣venient;

let it stand ab out twelve hours in a clean earthen pan, then take the clearest thereof into a glass, with a few drops of the juice of Lemmons; it will be very clear and of a Violet colour; this is the best and most excellent way to make sirrup of Violets.

To make sirrup of Mulberries.

TAke of those which are very ripe••, press the juice from them through a linnen cloth between two sticks, and then to every pinte of juice, take a pound of Sugar; boyl it to the height of a sirrup, so may you keep it all the year long: if it wax any thing thinner in a Moneths time after you put it up, boyl it again; so put it up.

To make sirrup of Clove-Gillyflowers.

TAke a peck of the flowers, cut off the whites, sift away the seeds and bruise them a little, then take a pinte of water: when it hath boyled, let it cool a little, and then put in your flowers; let them be kept close covered for a day and a night: it is best to put on but half your flowers at once, for it will make it the stronger: then add to it a pound and half of clarified Sugar, and let it stand for one night, the next day put it into a Gallypot, and lay your pot in a pot of fair water, and let it boyl therein until your Sugar be totally melted, and your sirrup indifferently thick, then take it forth, and let it stand until it be cold, so may you Glass it for your use.

To make sirrup of Roses solutive.

TAke your Damask Roses and pull them, then have ready a gallon of fair water, when it is hot, put therein a good many Damask Rose leaves: when they look white, take them out, do this ten times together, which will make your water look red, then to every pinte of that liquor, add the white of an egg and a pound of Sugar, clarifie it and boyl it to a sirrup: so may you keep it all the year; the thicker the sirrup is, the better it will keep.

Another way to make sirrup of Damask Roses.

YOu may take as much water as you think fit, let it be luke-warm, then put into it a good quantity of Da∣mask Rose-leaves, the whites of them being first cut away: let them lye in your water until they look pale, then take them out and crush them gently: then put in more fresh leaves, as aforesaid, continuing it so until your water turn to a deep red colour, and very bitter, which will be done in less then twenty changes of the leaves: if you would have it strong, do it as often more as you think fit, adding to every quart of water two pound of Sugar, and seeth it with a soft fire until it be as thick as Honey, and of the colour your mind is to have it.

To keep your liquor of Roses all the year.

FOr preventing the use of much Sugar, you may preserve so much of this liquor as you please before you boyl it: you must let it settle, so done, pour out the clearest into a long necked glass, to the neck thereof; then put in as much sweet oyl as will fill it up, and let it stand in the Sun for certain dayes; this will keep good all the year; so that if you want any sirrup, you may seeth this liquor with Su∣gar, if not, you may spare so much Sugar.

To make sirrup of Cowslips.

TAke your distilled water of Cowslips, and put therein your Cowslip flowers picked clean, but the green in the bottom cut away; so boyl your sirrup in Sugar, as you do other sirrups.

To make sirrup of Lemmons.

TAke them and cut them in halves, and between your fingers juice them, and the liquor that runs from them will be very clear; add to every pinte of juice a pound and half of loaf-Sugar, being very white, so boyl it to a sirrup, and it will keep rarely well.

To make sirrup of Maiden-hair.

TAke thereof six ounces, Liquorish scraped and sliced one ounce; steep them twenty four hours together, in four pintes of Conduit-water, then set it on the fire and boyl it to a quart; then take that liquor, and add to it two pound of clarified Sugar, and let it boyl upon a gentle fire of Charcoals, until it comes to a sirrup, being scummed very often, that it may be the clearer; the more it is so, the better it is; thus being boyled enough, put it up for your use.

To make sirrup of dry Roses.

TAke of your best red Roses dryed four ounces, infuse them in a quart of fair water, on hot embers, until the Roses have lost their colour; then have a pound and half of Sugar; so clarifie your liquor and sugar with two eggs; then boyl it to the height of a sirrup, but have a special care that you set not your sirrup on too hot a fire, for then it will lose its colour, and be nothing worth.

To keep Cherries all the year, and to have them at Christmass.

TAke of the fairest of them you can get, but beware that they be not bruised, rub them with a linnen cloth, so put them into a barrel of hay; first place in the bottom of your barrel a laying of Hay, then one of Cherries, so do until your Vessel be full; then must you stop them up that no air may come to them, and lay them under a Feather-bed where one doth constantly lie, for the warmer they are, the better will they keep; and so doing, you may have Cher∣ries any time of the year.