Sed. 3. Of Syr ups, Honey s^ and Jukes. 397

tion. The green heavy Eaß-IndiaRhubarb is the bed for this ufe ;for that which comes fo fine grain'dand light from Turkey, will hardlyyield any thing purgative in Decoc-tion, tho it is preferable in many in-ward Ufes. The Dofe of this isfrom 5 ii. to 5 i. or more, to thofeunder ten Years of Age ; for to themore grown, any Dofe is fcarcebig enough to do much.

Syrupus de Cinnamomo, Syrup ofCinnamon.' Take of the beft Cinnamon, a' little bruifed, | iii. iniufe it for

* three days in a fufficient Quantity

* of hot Spring-Water to ftrain off' ib ¡. and put to it ib fs. of the' fineft Sitiar ; and with a gentle' Heat boil it up to a Syrup.'

This hath been long retained inthe Difpenfatones, but never thoughtworth making.

Syrupus de Sueco Citriorum, Syrup

of the Juice of Citrons.

' Take ft i. of the clear Juice of

1 Citron?, fine Sugar ft ii. and

' boil into a Syrup with a gentle

* Fire.

• After the fame manner are' made the Syrups of Wild Ap-' pies, Cherries, Quinces, Lemons,

* Wood-forrel, Mulberries, Goofe-' berries, and other clarified acid

* Juices.'

In all thefe the fame Cautionsare to be ufed, as before hinted inthe Note under Syrup of Barber-ries.

Syrupus Corticum Citriorum, Syrupof Citron Peels.

* Take 5 v. of the outer yellow' Citron-Peel, full ripe and frefh ;c of Kermes Berries, or in their

* ftead of the imported Juice, 3 ii.Í ofSpriug-Waterftiii. fteep them

c together for one Night in a Bath-

* Heat ; and to the drained Li-' quor put ft iifs. of fine Sugar :' and with a moderate Heat boil

* up into the Conilftence of a Sy-' rup.

' After the fame manner are pre-' pared Syrups from the Peels of

* Oranges, and Lemons.'

But care muft be taken that withtoo hafty an Heat the aromatic Fla-vor be not evaporated. This isas old as Mefue, and in fome for-mer College Difpenfatcrks it was or-dered to be fcented with a fewGrains of Mti*k ; but that is in theNew juftly reje&ed, as what will a-gree but with very few Perfons.

Syrupus Cydoniorum, Syrup ofQuinces.' Take ft vi. of the clear Juice

* of Quinces 5 boil it gently till half' is evaporated, and at times take' off the Scum that rifes upon it ;

* then put to it it iii. of red aftrin-c gent Wine, and of fine Sugar tb ¡v.

* which boil into a Syrup, that may( be aromatized with Cinnamon' 3 ifs. of Cloves and Ginger, ana« 9 ii.

This hath Mefue for its Author,and hath been retained in all theDifpenfatories of the College, thothe 'aft but one gives the liberty ofmaking it with ft i. of the Juice ofQuinces only, and ft ii. of Sugar,and only melting them together, asin the otrrEr fub-acid and auftere Sy-rups; and that way the Shops havebeen of late moll accuftomed tomake it.

Syrupus de Eryfimo, Syrup of

Hedge- Mußard.' Take of Hedge-Muftard frefh

* gathered m. vi. of Elecampane-« Root and Coltsfoot, alfo very' freih gathered, and Liquorife-

• Root,