Rhubarb Sirup

Tlie aperiont ■■' rliubarb, and lts conduoivunoss to healtli bwag now po wull known, its D3olulne88 does oot :ulmit of a doubt; but allow me to iu:r.;uk it is bost used ia the form oí' sirun, aaten with (Main br ad, as uro all cookrd fruits; and Bot wiih PAstry, espeeiajly by invalid pergnus who have billious uonsiitutions. Pastry is likt! strong drink - it only lo indulge the appatite, rathur thun to 5flfiart to it any real [rood, cretions in tho stom ach bñyond tbeir natural order. To maka rliutwr.b sirop i-J amjily !o cit it in smul! piecea, simmor ie over slow fii'a one hpur with vary üttlu watar; nr t (nay le baked in ajar, then straio it and ;i-'l sugor to snit Úo pnlctta. - Wha it is young it is Like npptei, unnecesaary to be icaled. If oweetened wiih the" bost of sugT, (haf is tho best,) it will, if prest'rvod air tight nnd s-et in a qool pi ■; '■' for many mnnths nnd vvill ba found to bo plonsant ftnd rofreabing Ht al! timp aud