106 DIRECTIONS FOR MAKING SYRUPS, &C.
6. Stoppingdistilled waters witli a cork makes tliera
musty, und so does paper if it but touch the water;
it is best to stop tlum with a bladder, being first put
in water, and bound over the top of the glass.
Such cold waters as are distilled in a pewter still
(if well kept) will endure a year; such as are distilled
in sand, as they are twice as strong, so they fndure
twice as loug.
1. A 8yrup is a medicine of a liquid form, composed
of infusion, decoction, and juice. And
1st. For the more graceful taste.
2dly. For the better keeping of it; with a certain
quantity of honey or sugar hereafter mentioned, boiled
to the thickness of new honey.
2. You see at the first view that this aphorism di-
vidi s itself into three branches, which deserves sever¬
ally to be treated of, viz.
1. Syrups made by infusion.
2. Syrups made by decoction.
3. Syrups made by juice.
Of each of these, for your instruction'3 sake, kind
countrymen and women, Ispeak a word or two apart.
1st. Syrups made by infusion are usually made of
flowers, and of such flowers as soon loose their colour
and strength by boiling, as ro=es, violets, peach-flow¬
ers, &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, add three pounds, or three pints, which you will,
for it is all one, of spring water, made boiling hot; but
first put your flowers into a pewter pot with a cover,
and pour the water on them; then shutting the pot let
it stand by the fire to keep hot twelve hours, and strain
it out; (in buch syrups as purge, as damask roses,
peach-flowers, &c. the usual, and indeed the best way,