102 : A '-GARDEN OF HERBS 



put as much powder of the Roses as will make it look very 

 red, stir them well together, and when it is almost cold, 

 put it into pales, and when it is thoroughly cold, take them 

 off, and put them in boxes. Ibid. 



To MAKE LOZINGES OF RED ROSES. Boyl your sugar to 

 sugar again, then put in your red Roses, being finely beaten 

 and made moist with the juyce of a Lemon ; let it not boyl 

 after the Roses are in, but pour it upon a Pye plate and cut 

 it in what form you please. Ibid. 



To MAKE A TART OF HIPS. Take hips, cut them and take 

 out the seeds very clean, then wash them and season them 

 with sugar, cinnamon and ginger, close the tart, bake it, 

 scrape on sugar and serve it in. The Art and Mystery of 

 Cookery Approved by the Fifty -five Years' Experience and 

 Industry of Robert May, 1671. 



To CANDY ROSE LEAVES AS NATURAL AS IF THEY GROW 

 ON TREES. Take of your fairest Rose leaves, Red or Da- 

 mask, and on a sunshine day sprinkle them with Rose-water, 

 lay them on one by one on a fair paper, then take some 

 double refined sugar beaten very fine, put it in a fine lawne 

 searse when you have laid abroad all the rose leaves in the 

 hottest of the sun, searse sugar thinly all over them and 

 anon the sun will candie the sugar; then turn the leaves 

 and searse sugar on the other side, and turn them often in 

 the sun, sometimes sprinkling Rose-water and sometimes 

 searsing sugar on them, until they be enough, and come to 

 your liking, and, being thus done, you may keep them. 

 William Rabisha, The Whole Body of Cookery Dissected , 

 1675- 



MUSK ROSE-WATER. Take two handfuls of your Musk 

 Rose-leaves, put them into about a quart of fair water and 

 a quarter of a pound of sugar and finish this as you did your 

 Jeseme water. (See Jasmine water in Chapter X.) Ibid. 



CONSERVE OF RED ROSES. Doctor Glisson makes his 

 conserve of red roses thus : Boil gently a pound of red Rose- 



