24.8 Syrups.

Macerate the Saffron in the water for twehghours, in a clofe veffel; and diffolve the dou-ble-refined fugar in the ftrained liquor, that itrnay be made a Syrup.

SYRUPUS SUCCI LIMONIS.

Syrup of Limon-Juice.

Take of Limon-juice, ftrained, after thefoeces have fubfided, two pints.

Double-refined Sugar, by weight,fifty ounces.

Diffolve the fugar that it may be made a Sy-rup.

Make, in the fame manner, a Syrup of theJuice of Mulberry,

Raspberry, andBlack Currant.

R E M A R K.

In the preparauon of thefe Syrups from fruits,the veffel employed fliould be of glafs, or what iscalled ftone-ware. Earchen veffels, glafed widi lead,are certainly to be avoided.

SYRUPUS

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