figs, of each half an ounce; raisins stoned two ounces; sweet almonds blanched one ounce; let all these steep one day in three quarts of clear barley water, and boil it to two quarts; press out the decoction, and when grown fine by standing in the liquor, dissolve one ounce of gum arabic, and four pounds of fine sugar and make it into a syrup.
Another Way.
Take four ounces of marsh-mallow roots, grass roots, asparagus roots, liquorice, and raisins stoned, of each half an ounce; the tops of marsh-mallows, pellitory, pimpernel, saxifras, plantain, maiden-hair, white and black, of each one handful; red sisars one ounce; bruise all these and boil them in three quarts of water till it comes to two; then put to it four pounds of white sugar to make it a syrup, and clarify every pint with the white of an egg, or isinglass.
To make Syrup of Saffron.
Take a pint of balm water and a pint of the best Canary, and half an ounce of English saffron; open the saffron, and put it into the liquor to infuse, let it stand close covered so as to be hot and not boil, and continue so for twelve hours; then strain it out as hot as you can, and add to it three pounds of double refined sugar, and boil it till it is well incorporated; when cold bottle it: a spoonful in any simple water or wine is a high cordial.
To make Syrup of Quinces.
Tale your quinces and grate them, pass their pulp through a coarse cloth to extract the juice,
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