OF SUNDRY HERBS 55 



little and little, never ceasing to stir them till they be dry, 

 and enough; then put them into glasses, or gallypots, 

 and keep them dry for your use. These are rather Candied 

 then Conserved Cowslips. Ibid. 



SYRUPE OF COWSLIPS. Instead of running water you 

 must take distilled water of Cowslips, put thereto your 

 Cowslip flowers clean picked, and the green knobs in the 

 bottome cut off, and therewith boyle up a Syrupe. It is 

 good against the Frensie, comforting and staying the head 

 in all hot Agues, etc. It is good against the Palsie, and 

 procures a Sick Patient to sleep; it must be taken in 

 Almond-milk, or some other warm thing. Ibid. 



PICKLED COWSLIPS. Pickt very clean ; to each Pound of 

 Flowers allow about one pound of Loaf Sugar and one pint 

 of White Wine Vinegar, which boil to a Syrup, and cover 

 it scalding hot. John Evelyn, Acetaria, 1699. 



To CANDY COWSLIPS OR ANY FLOWERS OR GREENS IN 

 BUNCHES. Steep your gum arabic in Water, wet the flowers 

 with it and shake them in a cloth that they may be dry; 

 then dip them in fine sifted Sugar, and hang them on a 

 String tied across a chimney that has a Fire in it; they 

 must hang two or three days till the Flowers are quite 

 dry. From The Receipt Book of Mrs. Mary Eales, Confec- 

 tioner to Queen Anne, 1719. 



To MAKE A COWSLIP TART, Take the Blossoms of a 

 Gallon of Cowslips, mince them exceeding small, and beat 

 them in a Mortar ; put to them a Handful or two of grated 

 Naples Bisket, and about a Pint and a half of Cream, boil 

 them a little over the Fire, then take them off, and beat 

 them in eight Eggs with a little Cream ; if it does not thicken, 

 put it over again till it does; take heed that it do not 

 curdle. Season it with Sugar, Rose-water, and a little Salt ; 

 bake it in a Dish or little open Tartest. It is best to let 

 your Cream be cold before you stir in the Eggs, From 



