42.—HOW TO MAKE ALL KINDS OF SYRUPS, WITH ALL SORTS OF FLOWERS.

Heat in a pan half a pint of water, then put into it sugar to the quantity of flowers; boil, skim, and thicken it to a proper consistency; when done, put it into a glazed pot or pan and cover it over with a linen cloth, through which pour the syrup upon the flowers; these being deadened, put altogether again into the same piece of linen, and squeeze them; strain it into another vessel, then bottle and cork it close; the quantity of sugar requisite for this syrup is generally one pound and a half to every four ounces of flowers. Observe that all kinds of flowers must be picked and cleaned of their cups and stems, and nothing but their leaves made use of.