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AND ENGLISH PHYSICIAN ENLARGED. 
315 
within, the pith being taken out, steep them 
two days in clear water, shifting the water 
sometimes, then dry them with a cloth, then 
take their equal weight in white Sugar, and 
as much Rose-water as will make it into a 
Syrup, which being almost boiled, put in 
the roots, and Jet them boil until the mois- 
ture be consumed, and let it be brought to 
the due body of a Syrup. Not much un- 
like to this are preserved the roots of 
Acorus, Angelica, Borrage, Bugloss, Suc- 
cory, Elecampane, Burnet,Satyrion, Sicers, 
Comfrey the greater, Ginger, Zedoary. 
Take of the stalks of Artichokes, not too 
ripe, as many as you will, and (contrary to 
the roots) take only the pith of these, and 
preserve them with their equal weight in 
sugar, like the former. So is prepared the 
stalks of Angelica, Burs, Lettuce, &c. be- 
fore they be too ripe. Take of fresh Orange 
pills as many as you will, take away the ex- 
terior yellowness, and steep them in spring 
water three days at the least, often renew- 
ing the water, then preserve them like the 
former. In like manner are Lemon and 
Citron pills preserved. Preserve the flowers 
of Citrons, Oranges, Borrage, Primroses, 
with Sugar, according to art. Take of Apri- 
cots as many as you will, take away the 
outer skin and the stones, and mix them 
with their like weight in sugar, after four 
hours take them out, and boil the Sugar 
Without any other Liquor, then put them in 
again, and boil them a little. Other Fruits 
may be preserved in the same manner, or at 
least not much unlike to it, as whole Bar- 
berries, Cherries, Cornels, Citrons, Quinces, 
Peaches, common Apples, the five sorts of 
Myrobalans, Hazel Nuts, Walnuts, Nut- 
megs, Raisins of the Sun, Pepper brought 
green from India, Plums, garden and wild 
Pears, Grapes. Pulps are also preserved, 
as Barberries, Cassia Fistula, Citrons, 
_ Cinosbatus, Quinces, and Sloes, &. Take 
a will, ee whi 
then having pulped them through a sieve, 
that they are free from the stones, boil it 
again in an earthen vessel over a gentle fire, 
often stirring them for fear of burning, till 
| the watery humour be consumed, then mix 
ten pounds of sugar with six pounds of this 
pulp, boil it to its due thickness. Broom 
buds are also preserved, but with brine and 
vinegar, and so are Olives and Capers. 
Lastly, Amongst the Barks, Cinnamon, 
amongst the flowers, Roses, and Marigolds, 
amongst the fruits, Almonds, Cloves, Pine- 
nuts, and Fistick-nuts, are said to be pre- 
served but with this difference, they are en- 
crusted with dry sugar, and are more called 
confects than preserves. 
poner 
CONSERVES AND SUGARS. 
College.]| Conserves of the herbs of 
Wormwood, Sorrel, Wood-sorrel, the 
flowers of Oranges, Borrage, Bugloss, Bet- 
tony, Marigolds, the Tops of Carduus, the 
Flowers of Centaury the less, Clove-gilli- 
flowers, Germander, Succory, the Leaves of 
Scurvy-grass, the flowers of Comfrey. the 
greater, Citratie, Cinosbati, the roots of 
Spurge, herbs and flowers of Eye-bright, 
the tops of Fumitory, Goat’s-rue, the 
flowers of Broom not quite open, Hyssop, 
Lavender, white Lilies, Lilies of the Valley, 
Marjoram, Mallows, the tops of Bawm, the 
leaves of Mints, the flowers of Water Lilies, 
red Poppies, Peony, Peaches, Primroses, — 
Roses, the leaves of Rue, the flowers of 
Sage, Elder Scabious, the leaves of Scor- 
dium, the flowers of Limetree, Coltsfoot, — 
Violets, with all these are conserves made _ 
with their treble proportion of white sugar; 
yet note, that all of them must not be mixed 
alike, some of them must be cut, beaten, 
and gently boiled, some neither cut, be: 
| nor boiled, and some admit but one of 
