98 A GARDEN OF HERBS 



Moreover you make your Vinegar of wine, white, red or 

 claret. This is Vinegar Roset. John Partridge, The 

 Treasurie of Hidden Secrets and Commodious Conceits, 1586. 



To MAKE CONSERVE OF ROSES OR OTHER FLOWERS. 

 Take the buds of Red Roses, somewhat before they be ready 

 to spread; cut the red part of the leaves from the white, 

 then take the red leaves and beat and grind them in a stone 

 morter, with a pestle of wood, and to every ounce of roses, 

 put in three ounces of sugar in the grinding after the leaves 

 are well beaten, and grind them together till they be per- 

 fectly incorporated, then put in a glass made for the nonce, 

 or of purpose; or else into an Earthen pot, stop it close and 

 so keep it. Thus yee may make conserves of all kinde of 

 flowers used thereunto. Ibid. 



To MAKE OYLE OF ROSES. Take of oyle eighteen ounces, 

 the buds of Roses (the white ends of them cut away) three 

 ounces, lay the Roses abroad in the shadow four and twenty 

 houres, then put them in a glass to the oyle, and stop the 

 glass close ; and set it in the sunne at least forty dayes. Ibid. 



To MAKE OYNTMENT OF ROSES. Take oyle of Roses 

 four ounces, white wax one ounce, melt them together over 

 seething water, then chafe them together with Rose-water 

 and a little white vinegar. Ibid. 



ROSES AND GILLYFLOWERS KEPT LONG. Cover a Rose 

 that is fresh, and in the bud, and gathered in a faire day 

 after the dew is ascended, with the whites of eggs well 

 beaten, and presently strew thereon the fine powder of 

 searced sugar, and put them up in luted pots, setting the 

 pots in a coole place in sand or gravell : with a fillip at any 

 time you may shake off this inclosure. Sir Hugh Platt, 

 Delights for Ladies, 1594. 



How TO DRY ROSE LEAVES, OR ANY OTHER SINGLE 

 FLOWERS WITHOUT WRINKLING, If you would performe the 

 same wel in rose leaves, you must in rose time make choice 



