108 directions for making syrups, &c.
have bruised them, lay them to steep in that watei
that you intend to boil them, hot, so will the vir¬
tues the better come out.
4. Keep your syrups either in glasses or stone pots,
and stop them not with cork or bladder, unless you
would iiave the glass break and the syrup lost, only
bind paper about the mouth.
All syrups, if well made, will continue a vear with
some advantage ; yet such as are made by infusion
1. Juleps were first invented, as I suppose, in Arabia,
and my reason is, because the word julep is an Arabic
2. It signifies only a pleasant potion, as is vulgarly
used by such as are sick and want help, or such
as are in health, and want uo money to quench their
3. Now-a-day it is commonly used,
1. To prepare the body for purgation.
2. To open obstructions and the pores.
3. To digest tough humours.
4. To qualify hot distempers, &c.
4. Simples, juleps, (for I have nothing to say to
compounds here) are thus made : Take a pint of such
distilled water as conduces to the cure of your dis¬
temper, which this treatise will plentifully furnish you
with, to which add two ounces of syrup conducing to
the same effect; (I shall give you rules for it in the
next chapter) mix them together and drink a draught
of it at your pleasure. If you love tart things, add
ten drops of oil of vitrol to your pint, and shake it to¬
gether, and it will have a fine grateful taste.
5. All juleps are made for present use, and there¬
fore it is hi vain to speak of their duration.