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Rose Syrup


1 lb. rhubarb
1 lb. white sugar
1 pint water
10 red roses


Clean and cut the rhubarb into chunks and simmer in the water for twenty minutes, mashing with a wooden spoon to assist the extraction of the juice. Strain, add the sugar and the rose petals. Simmer gently for fifteen minutes, strain and boil until the syrup thickens. Pour into heated bottles (nearly fill), seal with sterilised corks, wire and wax over the tops.

To use, put a teaspoonful of syrup in a milk beaker and add a tablespoonful of boiling water. When cold, fill up with milk. This is said to be a good cure for sore throats and an excellent pick-me-up.

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