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But if the Syrrup be made Green, that argues the Predominant Salt to be of a Nature repugnant to that of the Tribe of Acids.
Take a quart of the best brandy, and about a jill of apricock kernels, blanch and bruise them in a mortar, with a spoonful or two of brandy, so put them into a large bottle with your brandy; put to it four ounces of loaf sugar, let it stand till you think it has got the taste of the kernels, then pour it out and put in a little more brandy if you please. To make COWSLIP SYRRUP.
Take a seville orange with a clear skin, pare it very thin from the white, then take a pair of scissars and clip it very thin, and boil it in water, shifting it two or three times in the boiling to take out the bitter; then take half a pound of double refined sugar, boil it and skim it, then put in your orange, so let it boil over a slow fire whilst your syrrup be thick, and your orange look clear, then put it into glasses, and cover it with papers dipt in brandy; if you have a quantity of peel you must have the larger quantity of sugar.
You must not boil them over long in the syrrup, for if it be over thick it will keep them from drying; you may boil two or three pounds more cherries in the syrrup after. How to order STURGEON. Take the head and split it in two and tye it up very tight; you must boil it by itself, not so much as you did the rest, but salt it after the same manner. To make the PICKLE. To make HOTCH-POTCH.
Beate them well, then powre upon them one Quart of old Rhenish wine, and about Six houres after strayne it and clarify it with ye white of an Egge, and with a sufficient quantity of sugar, boyle it to ye consistence of a Syrrup and reserve it for use. Dissolve one spoonefull of this Syrrup in every draught of Ale or beere you drink.
To preserve MULBERRIES whole. Set some mulberries over the fire in a skellet or preserving pan, draw from them a pint of juice when it is strain'd; then take three pounds of sugar beaten very fine, wet the sugar with the pint of juice, boil up your sugar and skim it, put in two pounds of ripe mulberries, and let them stand in the syrrup till they are throughly warm, then set them on the fire, and let them boil very gently; do them but half enough, so put them by in the syrrup till next day, then boil them gently again; when the syrrup is pretty thick and well stand in round drops when it is cold, they are enough, so put all in a gally-pot for use.
And to confirm that for which I allege the former Experiment, I shall add this other, that having made a very strong and high-colour'd Solution of Filings of Copper with Spirit of Urine, though the Menstruum seem'd Glutted with the Metall, because I put in so much Filings that many of them remain'd for divers days Undissolv'd at the Bottom, yet having put three or four Drops of Syrrup of Violets upon White Paper, I found that the deep Blew Solution proportionably mingl'd with this other Blew Liquor did not make a Blew mixture, but, as I expected, a fair Green, upon the account of the Urinous Salt that was in the Menstruum.
Three quarters of a pound of sugar will make syrrup to do the peels of twenty-five oranges. To make MUSHROOM POWDER.
To dry APRICOCKS like PRUNELLOS. Take a pound of apricocks before they be full ripe, cut them in halves or quarters, let them boil till they be very tender in a thin syrrup, and let them stand a day or two in the stove, then take them out of the syrrup, lay them to dry till they be as dry as prunellos, then box 'em, if you please you may pare them.
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