Bana bhioncas Caristiona nic Beathain
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In medieval times a number of herbal preparations were in common use, these ranged from simple decoctions to more complex preparations such as creams and troches (a sort of medieval cough lozenge). Syrups are essentially cordials. They are taken by putting a small amount in a glass and adding water to it. In the Middle Ages syrups were used in two different ways. One was to take as a nice sweet cordial, such as the syrup of Roses. The other was to disguise an unpleasant tasting medicine. "Syrup made of it boiled in water and sugar is good for all the aforesaid. Also, syrup of that made with the juice of borage, it is good for the said." An Herbal: 77. "Take Roses at your pleasure, put them to boyle in faire water,...the which you shall boyle at the least three or foure houres,...at which time the Roses will lose their colour, that you would thinke your labour lost, and the thing spoiled. ...then shall you adde unto one pound of Roses, foure pound of fine sugar in pure pouder, and so according to the rest of the Roses. Thus shall you let them boyle gently after the sugar is put thereto, continually stirring it with a woodden spatula untill it be cold, whereof one pound weight is worth six pound of the crude or raw conserve, as well for the vertues and goodnesse in taste, as also for the beautiful colour." Gerard: 94. To make a cough syrup a popular herb to use in the Middle Ages was Hyssop. helps in ye peripneumonicall, Asthmaticall, ye internal cough, ye catarre... Dioscorides. 60AD (trans, 1655) " Of Hisop ... which helpeth by shrinking therof diseses of the brest, the sides, the lungs, the shortnesse of winde, and an oide cough, all which effects may be wrought by the use of the syrupe." Thomas Coghan 1584. Modern uses of Hyssop: Used for cough's, colds and respiratory infections, especially in children. Relaxing expectorant. Cough Syrup 1 kg water 1 kg sugar 2 handfuls Hyssop. A syrup is made by placing the herb in the water and heating it until it begins to simmer. After the herb and water has simmered for 10 minutes add the sugar. Dissolve all the sugar then strain the mixture. Let the syrup cool. Take by adding a small amount of the syrup to water, just like you would a modern cordial.
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