Take of dried red rose-buds, 4 oz.
boiling distilled water, 3 pints,
clarified honey, 5 lbs.
Macerate the rose-leaves in the water for six hours; then mix the honey with the strained liquor, and boil the mixture to the thickness of a syrup.
This preparation is not unfrequently used as a mild, cooling detergent, particularly in gargles for ulcerations and inflammation of the mouth and tonsils.
SYRUP OF POPPIES.
Take of the heads of white poppies, dried, 3½ lbs.
double-refined sugar, 6 lbs.
distilled water, 8 gallons.
Slice and bruise the heads, then boil them in the water to three gallons, and press out the decoction. Reduce this, by boiling, to about 4 pints, and strain it while hot through a sieve, then through a thin woollen cloth, and set it aside for twelve hours, that the grounds may subside. Boil the liquor poured off from the grounds to three pints, and dissolve the sugar in it, that it may be made a syrup.
This syrup, impregnated with the narcotic matter of the poppy-head, is given to children in doses of two or three drams, and to adults of from half an ounce to one ounce and upwards, for easing pain, procuring rest, and answering the other intentions of mild operations.
SYRUP OF VIOLETS.
Take of fresh flowers of the violet, 1 lb.
boiling distilled water, 3 pints.
Macerate for 25 hours, and strain the liquor through a cloth, without pressing, and add double-refined sugar, to make the syrup.