70 A GARDEN OF HERBS 



your Flowers, and let them stand close covered twenty-four 

 hours ; you may put in but half the Flowers at a time, the 

 strength will come out the better; to that liquor put in 

 three pounds of Sugar, let it lye in all night, next day boyl 

 it in a Gallypot, set it in a pot of water, and there let it 

 boyl till all the Sugar be melted, and the Syrup be pretty 

 thick, then take it out and let it stand in that till it be 

 thorough cold, then glass it. The Queen's Closet Opened, 

 by W. M., Cook to Queen Henrietta Maria, 1655. 



To MAKE GILLYFLOWER WINE. Take two ounces of 

 dryed Gillyflowers, and put them into a bottle of Sack, and 

 beat three ounces of Sugar candy, or fine Sugar, and grinde 

 some Ambergreese, and put it in the bottle and shake it 

 oft, then run it through a gelly bag, and give it for a great 

 Cordiall after a week's standing or more. You make 

 Lavender Wine as you doe this. Ibid. 



CONSERVE OF GILLYFLOWERS. Pickle up stratum super 

 stratum, a lay of flowers, and then strawed over with fine, 

 dry and powdered Sugar, and so lay, after lay strawed 

 over untill the pot be full you meane to keepe them in, 

 and after filled up or covered over with Vinegar. John 

 Parkinson, Paradisi, 1629. 



GILLIFLOWER VINEGAR. Gilliflowers infused in Vinegar 

 and set in the Sun for certaine dayes, as we do for Rose 

 Vinegar do make a very pleasant and comfortable vinegar, 

 good to be used in time of contagious sickness, and very 

 profitable at all times for such as have feeble spirits. John 

 Evelyn, Acetaria, 1699. 



To CANDY GILLIFLOWERS. Take the weight of your 

 Flowers in refin'd Sugar or sugar candy, sift it, put to it 

 some rose-water, and set it over a gentle Charcoal fire, put 

 in your Flowers, and stir them till the Sugar be of a candied 

 Height ; then keep them in a dry Place for Use. From The 

 Receipt Book of John Nott, Cook to the Duke of Bolton, 1723. 



