virtue may exhale. When they have infused so long, heat the water again, squeeze them out, and put in three pounds more of rose-leaves, to infuse for eight hours more, then press them out very hard; then to every quart of this infusion add four pounds of fine sugar, and boil it to a syrup.
To make syrup of citron.
PARE and slice your citrons thin, lay them in a bason, with layers of fie sugar. The next day pour off the liquor into a glass, skim it, and clarify it over a gentle fire.
To make syrup of clove gilliflowers.
CLIP your gilliflowers, sprinkle them with fair water, put them into an earthen pot, stop it up very close, set it in a kettle of water, and let it biol for two hours; then strain out the juice, put a pound and a half of sugar to a pint of juice, put it into a skillet, set it on the fire, keep it stirring till the sugar is all melted, but let it not boil; then set it by to cool, and put it into bottles.
To make syrup of peach blossoms.
INFUSE peach blossoms in hot water, as much as will handsomely cover them. Let them stand in balneo, or in sand, for twenty-four hours covered close; then strain out the flowers from the liquor, and put in fresh flowers. Let them stand to infuse as before, then strain them out, and to the liquor put fresh peach blossoms the third time; and, if you please, a fourth time. Then to every pound of your infusion add two pounds of double-refined sugar; and setting it in a stand, or balneo, make a syrup, wich keep for use.
To make syrup of quinces
GRATE quinces, pass their pulp thro' a cloth to extract their juice, set their juices in the sun to settle, or before the fire, and by that means clarify it; for every four ounces of this juice take a pound of sugar boiled to a borwn degree. If the putting in of the juice of the quinces should check the boiling of the sugar too much, give the syrup some boilign til it becomes pearled; then take it off the fire, and when cold, put it into the bottles.
To preserve apricot.
TAKE your apricots, stone and pare them thin, and take their weight in duoble-refined sugar beaten and sifted, put your apricots in a silver cup or tankard, cover them over with sugar, and let them stand so all night. The next day put them in a pre-
