Culpeper's complete herbal : consisting of a comprehensive description of nearly all British and foreign herbs; with their medicinal properties and directions for compounding the medicines extracted from them.
- Nicholas Culpeper
- Date:
- [1900?]
Licence: In copyright
Credit: Culpeper's complete herbal : consisting of a comprehensive description of nearly all British and foreign herbs; with their medicinal properties and directions for compounding the medicines extracted from them. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![a Uttle of it with a spoon; sMm it all the while it boils, md when it is sufficiently boiled, whilst it is hot sU-ain it again, through a piece of woollen cloth, but press it not. ihus you have the syrup perfected. ,1,1, 3rdlv. Syrups made ot juice areusually made of such herbs as are faU of juice, and indeed they are better made mto a syrup this way than any other; the operation is thus : hav- ing beaten the herb in a stone mortar with a wooden pestle, press out the juice and clai-ify it, as you are taught m the fuices; then let the juice boil away till about a quarter ol it be consumed; to a pint of this add a pound of sugar, and boU it to a syrup, always skimming it, and when it is boiled enough, strain it through a woollen cloth, as we taught you before, and keep it for your use. 4 If you make a syrup of roots, that are anything hara, as parsley, fennel, and grass roots, &c. when you have brius- ed them, lay them to steep in that water that you intend to boil them in, hot, so wiU the virtues the better come out. 5, Keep your syrups either in glasses or stone pots, ana stop them not vrith cork or bladder, unless you would have the glagp break and the syrup lost, only bind paper about ■ the mouth. . All syrups, if well made, will contmue a year with some advantage; yet such as are made by infusion keep shortest. CHAPTER III. Of Juleps. 1 Juleps were first invented, as I suppose, in Arabia, and mv reason is, because the word ] ulep i? an Ai-abic word. 2 It signifies only a pleasant potion, as is vulgarly used by such as are sick and want help, or such as are m health, and want no money to quench their thirst. 3, Now-a-day it is commonly used, 1. To prepare the body for purgation. 2. To open obstructions and the pores. 3. To digest tough humours. 4. To qualify hot distempers, «&;c. 4, Simples, juleps, (for I have nothing to say to com- pounds here) are thus made: Take a pint of such distilled water as conduces to the cure of your distemper, which this treatise wiU plentifuUyfurnish you with, to which add two ounces 01 syrup conducing to the same effect; (I shall gn 0 you rules for it in the next chapter) mix them together and drink a draught of it at your pleasure. If you love tart things, add ten drops of oil of vitrol to your pint, and shake it together, and it will have a fine gratelul taste. . 5, All juleps are made for present use, and therefore it la in vain to speak of their duration.](https://iiif.wellcomecollection.org/image/b2150748x_0447.jp2/full/800%2C/0/default.jpg)
