AND ENGLISH PHYSICIAN ENLARGED. 
207 
we will handle them all apart. These are 
preserved with sugar; 
1. Flowers. 3. Roots. 
2. Fruits. 4. Barks. 
1. Flowers are very seldom preserved; 
I never saw any that I remember, save only 
cowslip flowers, and that was a great fash- 
ion in Sussex when I was a boy. It is thus 
done, Take a flat glass, we call them jat 
glasses; strew on a laying of fine sugar, on 
that a laying of flowers, and on that another 
laying of sugar, on that another laying of 
flowers, so do till your glass be full; then 
tie it over with a paper, and in a little time, 
you shall have very excellent and pleasant 
preserves, 
There is another way of preserving 
flowers ; namely, with vinegar and salt, as 
they pickle capers and broom-buds; but 
as I have little skill in it myself, I cannot 
teach you. 
2. Fruits, as quinces, and the like, are 
preserved two ways; 
(1.) Boil them well in water, and then 
pulp them through a sieve, as we shewed 
you before; then with the like quantity of 
Sugar, boil the water they were boiled in 
into a syrup, viz. a pound of sugar to a pint 
of liquor ; to every pound of this syrup, add 
four ounces of the pulp; then boil it with 
a very gentle fire to their right consistence, 
which you may easily know if you drop a 
drop of it upon a trencher; if it be enough, 
it will not stick to your fingers when it is 
cold. 
(2.) Another way to preserve fruits is 
this; First, Pare off the rind; then cut them 
tm halves, and take out the core: then boil 
them in water till they are soft; if you know 
when beef is boiled enough, you may easily 
know when they are; Then boil the water 
with its like weight of sugar into a syrup; 
put the syrup into a pot, and put the boiled 
fruit as whole as you left it when you cut 
it into it, and let it remain until you have 
_ Secasion to use it. 
which else would loath them. 
8. Roots are thus preserved; First, 
Scrape them very clean, and cleanse them 
from the pith, if they have any, for some 
roots have not, as Eringo and the like; Boil 
them in water till they be soft, as we 
shewed you before in the fruits; then boil 
the water you boiled the root it into a 
syrup, as we shewed you before; then keep 
the root whole in the syrup till you use 
them. 
4. As for barks, we have but few come 
to our hands to be done, and of those the 
few that I can remember, are, oranges, 
lemons, citrons, and the outer bark of wal- 
nuts, which grow without side the shell, 
for the shells themselves would make but 
scurvy preserves; these be they I can re- 
member, if there be any more put them into. 
the number. 
The way of preserving these, is not all 
one in authors, for some are bitter, some are 
hot; such as are bitter, say authors, must 
be soaked in warm water, oftentimes chang- 
ing till their bitter taste be fled; But I like 
not this way and my reason is this; Because 
I doubt when their bitterness is gone, so is 
their virtue also; I shall then prescribe one 
common way, namely, the same with the 
former, viz. First boil them whole till they 
be soft, then make a syrup with sugar and 
the liquor you boil them in, and keep the 
barks in the syrup. ! 
5. They are kept in glasses or in glaz’d © 
pots. 4 
6. The preserved flowers will keep a year, 
if your can forbear eating of them; the _ 
roots and barks much longer. 
7. This art was plainly and firstinvented _ 
for delicacy, yet came afterwards to be of _ 
excellent use in physic; For, es 
(1.) Hereby medicines are made 
pleasant for sick and squeamish stomachs, 
(2.) Hereby they are preserve from 
