Thursday, June 2, 2011

To make Syrup of Hysop for Colds

Take a handful of Hysop, of Figs, Raisins, Dates, of each an ounce, of Collipint half an handful, French Barley one ounce, boil therein three pints of fair water to a quart, strain it and clarifie it with two whites of Eggs, then put in two pound of fine sugar, and boil it to a syrup.

To make Syrup of Clove-gilly flowers

Take a quart of water, half a bushel of Flowers, cut off the whites, and with a sieve sift away the seeds, bruise them a little; let your water be boiled, and a little cold again, then put in your Flowers, and let them stand close covered twenty four hours; you may put in but half the flowers at a time, the strength will come out the better; to that liquor put in four pound of Sugar, let it lye in all night, next day boil it in a Gallipot, set it in a pot of water, and there let it boil till all the Sugar be melted and the syrup be pretty thick, then take it out, and let it stand in that till it be through cold, then glass it.

To dry Pippins, or Pears without Sugar

Take Pippins or Pears and prick them full of holes with a bodkin, & lay them in sweet wort three or four dayes, then lay them on a sieves bottom, till they be dry in an Oven, but a drying heat. This you may do to any tender Plum.

To preserve Pippins, Apricocks, Pear-Plums, or Peaches green

Take your Pippins green and quoddle them in fair water, but let the water boil first before you put them in, & you must shift them in two hot waters before they will be tender, then pull off the skin from them, and so case them in so much clarified Sugar as will cover them, and so boil them as fast as you can, keeping them from breaking, then take them up, and boil the syrup until it be as thick as for Quiddony; then pot them, and pour the syrup into them before they be cold.

Take your Apricocks and Pear-Plums and boil them tender, then take as much Sugar as they do weigh, and take as much water as will make the syrup, take your green Peaches before they be stoned and thrust a pin through them, and then make a strong water of ashes, and cast them into the hot standing lye to take off the fur from them, then wash them in three or four waters warm, so then put them into so much clarified Sugar as will candy them; so boil them, and put them up, &c.

To preserve Pippins, Apricoks, Pear-Plums and Peaches when they are ripe

Take Pippins and pare them, bore a hole through them, & put them into a Pail of water, then take as much Sugar as they do weigh, and put to it as much water as will make a Syrup to cover them, and boil them as fast as you can, so that you keep them from breaking, until they be tender, that you may prick a Rush through them: let them be a soaking till they be almost cold, then put them up.

Your Apricoks and Peaches must be stoned & pared, but the Pear-Plums must not be stoned nor pared. Then take a little more Sugar than they weigh, then take as much Apple water and Sugar as will make a Syrup for them, then boil them as you do your Pippins, and Pot them as you do the Pippins likewise, &c.

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