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Take a gallon of soft water, put it into an earthen pan, and throw in as many rose leaves as will soak it up; cover them close, set them on a slow fire, and when they begin to simmer take them off and let them stand til next day; strain them, set the liquor on the fire, and when it boils put in as many rose buds as will soak it up; let it stand till the next day, and strain it off again; repeat this, day after day, till there is not above a pint and a half of water left; put this into a long pipkin proper to make your syrup in; set it on fire, when it boils put in a pound and an half of sugar, scum it, let it boil, and when it is cold bottle and keep it for use.

Infuse three pounds of damask rose leaves in a gallon of warm water in a well glazed earthen pot, with a narrow mouth, for eight hours, which stop so close that none of the virtue may exhale; when they infused so long, heat the water again, squeezed them out, and put in three pounds more of rose leaves to infuse for eight hours, press them out very hard; then to every quart of this infusion add four pounds of fine sugar, and boil it to a syrup; when it is cold, bottle it and cork them tight.

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