juice settle, pour it clear off, and to a gill take a pound of sugar; boil it to the same degree as for the syrup of cherries; and then put in the juice of the apples; let them boil together till the syrup will extend to a thread between your fingers, without easily breaking.
To make Syrup of Lemons.
Syrup of lemons is not usually made till wanted for use: when you have occasion for it, put half a pound of sugar into a saucepan, with a small glass of water; make it boil and skim it, and let it continue to boil till it will extend into a thread between the fingers, which breaks and forms a drop upon the fingers; then put in the juice of a small lemon, let it boil up a few times, and use it.
To make Syrup of Capillaire.
Put an ounce of the leaves of maiden-hair for a moment into boiling water; take them out and infuse them at least twelve hours upon hot embers, and then strain them through a sieve: put a pound of sugar into a saucepan with a good glass of water, boil it to the same degree as for the syrup of violets, and put in your capillaire or maiden-hair water, not suffering it to boil; take it off the fire as soon as it is mingled with the sugar; put it into an earthen pan, close covered, and set it during three days over hot embers, keeping the heat as equal as you can, and not too violent: when the syrup will extend into a long thread between your fingers, put it into bottles, taking care not to cork them till the syrup is quite cold.
