loo A GARDEN OF HERBS 



dry in the top, stirre them together againe, and so con- 

 tinue this worke, until they bee thorowly dried : then put 

 them hot as they are into an earthen pot having a narrow 

 mouth, and being well leaded within (the Refiners of gold 

 and silver call these pots Hookers) : stop it with corke and 

 wet parchment, or with wax and rosin mixed together; 

 and hang your pot in a chimney, or near a continuall fire, 

 and so they will keepe exceeding faire in colour, and most 

 delicate in sent. And if you feare their relenting, take the 

 Rose leaves about Candelmas, and put them once againe 

 into a sieve, stirring them up and downe often till they be 

 dry : and then put them againe hot into your pot. Ibid. 



A SINGULAR MANNER OF MAKING THE SlRUP OF ROSES. 



Fill a silver Bason three-quarters full of rain-water or Rose- 

 water, put therein a convenient proportion of Rose leaves : 

 cover the bason, and set it upon a pot of hot water (as we 

 usually bake a custard) : in three-quarters of an houre, or 

 one whole houre at the most, you shall purchase the whole 

 strength and tincture of the Rose : then take out those 

 leaves, wringing out all their liquor gently, and steepe more 

 fresh leaves in the same water : continue this iteration 

 seven times, and then make it up in a sirup : and this sirup 

 worketh more kindely than that which is made meerly of 

 the juice of the Rose. You may make sundry other sirups 

 in this manner. Ibid. 



ANOTHER WAY FOR THE DRYING OF ROSE LEAVES. Dry 

 them in the heat of a hott sunny day upon a Lead, turning 

 them up and downe till they be dry (as they do hay) : then 

 put them up into glasses well stopt and luted, keeping your 

 glasses in warme places; and thus you may keepe all 

 flowers : but herbs, after they are dried in this manner, 

 are best kept in paper bags, placing the bags in close 

 cupboards. Ibid. 



HOW TO PRESERVE WHOLE ROSES, GILLYFLOWERS, MARI- 

 GOLDS, ETC. Dip a Rose that is neither in the bud, nor 

 overblowne, in a sirup, consisting of sugar, double refined, 



