OF SUNDRY HERBS 71 



To PICKLE GILLIFLOWERS. Take the Flowers just blown, 

 take them out of the Husks, clip the white Bottoms, and 

 put them in fair water; boil up White Wine Vinegar and 

 scum it till no more scum will rise ; let it stand by to cool ; 

 then squeeze the water out of the Gilliflowers, and put them 

 into the Vinegar; put in some broken Cinnamon, a few 

 Blades of Mace, melt some double refin'd Sugar in Rose 

 Water, and put to the Pickle, and stop them up close. 



When you use them mince them small, put a little Vinegar 

 to them, and strew over them a little fine Sugar. They 

 are a very good sauce for Lamb or Mutton. Ibid. 



GILLIFLOWER SYRUP. The flowers are used. Make a 

 Syrup of five pints of boiling water poured on three pounds 

 of the flowers picked from the husks, and with the white 

 heels cut off. After they have stood twelve hours, strain 

 off the clear liquor without pressing, and dissolving in it 

 two pounds of the purest sugar to every pint. This makes 

 the most beautiful and pleasant of all Syrup. From The 

 Receipt Book of Henry Howard, Free Cook of London, 1710 ; 

 and Cook to the Duke of Ormond. 



To MAKE CLOVE-GILLIFLOWER WINE. Take six Gallons 

 and a half of Spring Water, and twelve Pounds of Sugar, 

 and when it boils skim it, putting in the White of eight Eggs, 

 and a Pint of Cold Water, to make the Scum rise; let it 

 boil for an Hour and a half, skimming it well ; then pour 

 it into an Earthen Vessel, with three Spoonfuls of Baum; 

 then put in a Bushel of Clove-Gilliflowers clip'd and beat, 

 stir them well together, and the next Day put six Ounces 

 of Syrup of Citron into it, the third Day put in three Lemons 

 sliced, Peel and all, the fourth Day tun it up, stop it close 

 for ten Days, then bottle it, and put a Piece of Sugar in each 

 Bottle. Sarah Harrison, The Housekeeper's Pocket Book, 

 1739. 



