251. _To make Syrup of the Juice of Citrons or Limons._
Take the Juyce of either of them, and put twice the weight of fine Sugar
therein, put it into a long Gallipot, and set that pot into a Kettle of
boiling water, till you see they be well incorporated, then take it out,
and when it is cold put it up.
252. _To make Punch._
Take one Quart of Claret wine, half a Pint of Brandy, and a little
Nutmeg grated, a little Sugar, and the Juice of a Limon, and so drink
it.
253. _To make Limonado._
Take one Quarrt of Sack, half a Pint of Brandy, half a Pint of fair
Water, the Juyce of two Limons, and some of the Pill, so brew them
together, with Sugar, and drink it.
254. _To make Paste of Pomewaters._
Take your Pomewater Apples, and put them in a long Gallipot, and set
that Pot in a Kettle of boiling water, till your Apples are tender, then
pare them, and cut them from the Core, and beat them in a Mortar very
well, then take their weight in fine Sugar, and boil it to a Candy
height with a little water, then put in your Apples, and boil them till
it will come from the bottom of the Posnet, when it is almost cold mould
it with searced Sugar, and make it in Cakes and dry them.
255. _To make Syrup of Rasberries, or of other Fruits, as Grapes or the
like._
Take the Juyce of your Fruits and the weight thereof in fine Sugar, mix
them together, and put them into a long Gally-pot, and set that pot
into a Kettle of seething water, and when you see it is enough let it
cool, and then put it up; after you have strained out your Juice, you
must let it stand to settle three or four days before you put the Sugar
into it, and then take only the clearest, this is exceeding good and
comfortable in all Feavers.
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