set the juice before the sun or fire to settle, and by that means clarify it; to every four ounces of juice take a pound of sugar boiled into a syrup with spring water; if the putting in the juice of the quinces should check the boiling of the syrup too much, give it a little boiling till it becomes pearled, then take it off the fire, and when cold put it into bottles, and cork them tight.
To make Syrup of Citron.
Pare and slice your citrons thin, lay them in a china bowl with layers of fine sugar; the next day pour off the liquor into a glass, and clarify it over a gentle fire.
To make Syrup of Peach Blossoms.
Infuse peach blossoms in as much hot water as will cover them, let them stand in balnao, or sand twenty-four hours, covered close; strain out the flowers from, the liquor, and put in fresh flowers; let them stand to infuse as before, strain them out, and to the liquor put fresh peach blossoms, a third time, and if you please, a fourth time; then to every pound of your infusion add two pounds of double refined sugar, and set it in sand or balnao: this makes a syrup which will keep for use.
To make Syrup of Cherries.
Take two pounds of cherries very ripe and sound, pick off the stalks, take out the stones, and put them upon the fire with about half a pint of water; let them boil up eight or ten times, and strain them through a sieve: put two
