OF SUNDRY HERBS' 101 



and Rose-water boiled to his full height, then open the leaves 

 one by one with a fine smooth bodkin either of bone or wood ; 

 and presently if it be a hot sunny day, and whilest the sunne 

 is in some good height, lay them on papers in the sunne, or 

 else dry them with some gentle heat in a close roome, heating 

 the room before you set them in or in an oven upon papers, 

 in pewter dishes, and then put them up in glasses; and 

 keepe them in dry cupboards neere the fire : you must take 

 out the seeds, if you meene to eat them. You may proove 

 this preserving with sugar-candy instead of sugar if you 

 please. Ibid. 



ROSE-WATER AND ROSE-VINEGAR OF THE COLOUR OF 

 THE ROSE, AND OF THE COWSLIP, AND VlOLET VlNEGAR. If 

 you would make your Rose-water and Rose-vinegar, of a 

 Rubie colour, then make choyce of the crimson-velvet 

 coloured leaves, clipping away the whites with a paire of 

 sheers : and being thorow dryed, put a good large handfull 

 of them into a pint of Damask or red Rose-water : stop 

 your glasse well, and set it in the sunne, till you see that 

 the leaves have lost their colour : or, for more expedition 

 you may performe this worke in balneo in a few hours; 

 and when you take out the old leaves you may put in fresh, 

 till you finde the colour to please you. Keepe this Rose- 

 water in the glasses very well stopt ; the fuller the better. 

 What I have said of Rose-water, the same may also be 

 intended of Rose- vinegar, violet, marigold and cowslip 

 vinegar : but the whiter vinegar you chuse for this purpose, 

 the colour thereof will bee the brighter : and therefore 

 distilled vinegar is best for this purpose. Ibid. 



To MAKE SUGAR OF ROSES. Take the deepest-coloured 

 red Roses, pick them, cut off the white buttons and dry 

 your red leaves in an oven, till they be as dry as possible, 

 then beat them to powder, and searse them, then take a 

 halfe pound of sugar beaten fine, put it into your pan with 

 as much fair water as will wet it, then set it in a chafing 

 dish of coals and let it boyle till it be sugar again; then 



