continue to boil till, in dipping the simmer in, shaking it over, and blowing across the holes, the sugar rises in little sparkles; then have ready the juice expressed from two pounds of sour grapes, very green and large, the seeds being first taken out and the fruit pounded, and put it into the sugar, letting them boil together till reduced to a very strong syrup, which you will know by its forming a strong thread between your fingers without breaking.
To make Syrup of Water Cresses.
Bruise a peck of water cresses, put to them two quarts of water, and when it has stood twenty-four hours, put to it some more water to cover it, with a pound of fine loaf sugar; then let the whole be boiled up till it is reduced to a quart, let it be taken off to cool, and pour on it a pint of rum, when it must be squeezed out and bottled.
