DIRECTIONS FOR MAKING SYRUPS, &C. 407
is to repeat this infusion, adding fresh flowers to the
same liquor divers times, so that it may be stronger)
having strained it out, put the infusion into a pewter
bason, or an earthren one well glazed, and to every
pint of it add two pounds of sugar, which being only
melted over the fire without being boiled, and then
scimmed, will produce you the syrup you desire.
2dly. Syrups made by decoction are usually made
of compounds, yet may any simple herb be thus con¬
verted into syrup. Take the herb, roots, or flowers
you would make into a syrup, and bruise a little;
then boil it in a convenient quantity of spring water;
the more water you boil it in the weaker it will be;
a handful of the herb or root is a convenient quantity
for a pint of water ; boil it till half the water be con¬
sumed, then let it stand till it be almost cold, and
strain it through a woollen cloth, letting it run out at
leisure, without pressing. To every pint of this de¬
coction add one pound of sugar, and boil it over the
fire till it comes to a syrup, which you may know if
you now and then cool a little of it with a spoon;
scim it all the while it boils, and when it is sufficiently
boiled, whilst it is hot strain it again through a piece
of woollen cloth, but press it not. Thus you have the
syrup perfected.
3dly. Syrups made of juice are usually made of
such herbs as are full of juice, and indeed they are
better made into a syrup this way than any other;
the operation is thus: having beaten the herb in a
stone mortar with a wooden pestle, press out the juice
and clarify it, as you are taugh in the juices; then
let the juice boil away till about a quarter of it be
consumed; to a pint of this add a pound of sugar,
and boil it to a syrup, always scimming it, and
when it is boiled enough, strain it through a woollen
cloth, as we taught you before, and keep it for your
use.
3. If you make a syrup of roots, that are anything
hard, as parsley, fennel, and grass roots, &e. when \ou
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