Syrup Of Pinks

Clove pinks, one pound eight ounces, water two pints and a half, sugar, three pounds. Let the flowers he fresh gathered, cut off the white points of the petals and weigh them. Finish as syrup of violets. This syrup may be made with a cold in-

*The pectoral quality of this syrup - for it is often sold for such purposes in shops - would be much improved if made with the addition of liquorice-root, as ordered by the Pharmacopoeias - "Five ounces of capillaire, two ounces of liquorice-root, six pints of water; white sugar a sufficient quantity; two ounces of orange-flower water." fusion of the flowers, first pounding them with a little water in a marble mortar. Finish as before. If the flowers of the clove pink cannot be obtained, use other pinks, adding a few cloves to infuse with them, so as to give the flavour.

Syrup Of Roses

The dried leaves of Provence roses eight ounces, double rose leaves six ounces, water one quart, sugar four pounds. Pour the water on the leaves when nearly boiling, into a glazed earthen vessel, cover it quite close, and let it remain in a warm place for a day; then strain and finish as violets. The leaves of the damask rose are purgative.

Syrup Of Marshmallows - Sirop De Guimauve

Fresh mallow roots eight ounces, water one quart, sugar three pounds. Cleanse the roots, and slice them; make a decoction (See Decoctions), boiling it a quarter of an hour, so as to obtain the mucilage of the root; strain, and finish as wormwood. One ounce of liquorice-root and one ounce of white maidenhair, with a few stoned raisins, may be added.

Syrup Of Sarsaparilla

Haifa pound of bruised sarsaparilla rout, two ounces of ground orange peel, one ounce liquorice-root, sassafras bark bruised, two ounces, one gallon of water; boil to half a gallon, strain; to each pint of liquor add one pound of sugar; put on the fire till it boils, and take off the scum which arises.]

Syrup Of Coltsfoot

Fresh Coltsfoot flowers one pound eight ounces, water one quart, sugar three pounds. Pick the flowers about February, and make an infusion of them with hot water; strain, and finish as wormwood syrup. Two or three handfuls of the leaves may be pounded and infused instead of the flowers.

Syrup Of Ginger

Ginger two ounces, water one pint, sugar two pounds.

Slice the root if fresh, or bruise it if dried; pour the water on it boiling, and let it macerate in a warm place for a day, then strain, and boil to the pearl.

[Another. - A Better Flavoured And A Richer Ginger Syrup Is Made In The Following Manner

Take any quantity of scraped, white, Jamaica ginger and infuse for several days in good spirits of wine; decant the clear liquor when sufficiently saturated with the ginger, and add to the hot sugar, previously boiled to the ball or feather, a sufficient quantity of the liquor to impart to the syrup the agreeable aroma of the ginger root.

The spirit will be rapidly driven off when it is poured into the boiling syrup, and a bland and beautiful syrup will be the result; let it cool, and bottle immediately.]