To make Syrup of Orgeat.
To half a pound of sweet almonds add two ounces of the four cold seeds, and half an ounce of bitter almonds; blanch the bitter almonds in boiling water, and as you do them throw them into cold water; when they are drained, put them into a mortar with the cold seeds, and pound the whole together till it is very fine; as you beat it, to prevent it from turning to oil, put in from time to time half a spoonful of cold water; afterwards mix it with a full gill of warm water, and let it infuse upon a slow fire for three hours; strain it through a coarse napkin, squeezing it hard with a wooden spoon that the powder of the almonds may pass; then take a pound of sugar, and boil it in the same manner as for the syrup of violets, and finish it on the embers as directed for the capillaire.
To make Syrup of red Cabbages.
Cut and wash a large red cabbage, put it into a stew-pan and boil it in water three or four hours, and till there remains no more than a pint of liquor; put the cabbage into a sieve, squeezing it till you have expressed all the juice; let it settle, and pour it off clear; then put a pound of Narbonne honey into a saucepan, with a glass of water; let it boil, skimming it often; when the honey is very clear put in the cabbage juice, and boil them together till of the consistence of syrup, like the preceding.
To make Syrup of Verjuice.
Put two pounds of sugar upon the fire with a gill of water, make it boil and skim it, letting it
