Family Herbal - Electric Scotland

INTRODUCTION. xxxi.
Syrup of balsam k made, bv boiling a quarter
of* a "pound of balsam of Tolu, in a pint and half
of wntor in a close vessel, and then making the
water into a syrup, with the usual quantify of
sugar : and thus may be made syrups of any of
the balsams.
Syrup of saffron is made of a strong tincture
of saffron in wine. An ounce of saffron being
put to a pint of mountain, and this, when strained
off, is to be made into a syrup, with the usual
quantity of sugar.
At owe time it was a custom to keep a quantity
of syrups of a particular kind under the name of
honeys. They were made with honey instead of
sugar, and some of them, which had vinegar iu
the composition, were called oxymels. A few
of the first kind, and very few, are worth keeping,
and two or three of the latter, for they
have rery particular virtues. The way of mak-
ing- them is much the same with that of making
syrups; but to be exact, it may be proper just
to give some instance of it.
Honey of roses is the most useful, and
to be made of an infusion of the flowers
it is
and
in this manner. Cut the white heels from
honey
some red rase buds, and lay them to dry in a
place where there is a draught of air ; when
they are dried, put half a pound
of thorn into
a stone jar, and pour on them three pints of
boiling- water ; stir them well, and let them
stand twelve hours ; then press off the liquor,
and when it has settled, add to it five pounds
of honey, boil it well, and when it is of the
consistence of a thick syrup put it by fgr use.
It is good again?! sore mouths, and on many
other occasions. In the same manner mav be
flower ;
or