- Section: Syrrup of Coltsfoot.
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Syrrup of Coltsfoot.
Take the leaves of Coltsfoot, and wash them very clean, then wipe them with a clean cloth leaf by leaf, then dry them well with a cloth, then beat | | 194 them in a Mortar, and put them in a Stainet and wring all the juice you can out of them, and put it into Glasses, and let it stand in them to settle all night, the next day pour out the clearest of the Juice from the Grounds into a clean Bason, and take for every pint thereof a pound of Sugar finely beaten; boil the Juice of Coltsfoot softly on a Charcoal fire, and when you have well scum'd it put in the Sugar according to its proportion, and so let them boil together, keeping it with due scumming, until it will stand on a stiff purl, dropping it on a plate; then take it from the fire, and pour it through a Jelly-bag into a fair Bason, putting first a branch or two of Rosemary into the Bag's bottom, then keep it stirring with a spoon till it be luke-warm; otherwise it will have a Cream upon it; so letting it stand all night, put it in what Vessels you think fit to keep it in, for your future use and service.
Let these forms suffice to furnish you with the knowledg of making any other Syrrups; you need no better a pattern than this, for the making of a many others, as is the Syrrup of Wormwood, take the like quantity of Sugar, with the Juice of the said Wormwood, the Sugar being first clarified, and so make it up according to art; in the like manner you may make Syrrup of Betony, Borage, Bugloss. Cardis, Cammomel, Succory, Endive, Strawberries, Fumitory, Groundear, Purslain, Sage, Scabious, Scordium, Housleek, with many more. But enough of this; and therefore I shall next treat of Distillation.