OF SUNDRY HERBS 103 



leaves in about a pint and a halfe (or a little more, as by 

 discretion you shall find fit, after having done it once; 

 The Doctor's Apothecary takes two pints) of Spring water; 

 till the water have drawn out all the Tincture of the Roses 

 into it self and that the leaves be very tender, and looke 

 pale like Linnen ; which may be in good half hour, or an hour, 

 keeping the pot covered while it boileth. Then pour the 

 tincted Liquor from the pale leaves, strain it out, pressing 

 it gently, so that you may have Liquor enough to dissolve 

 your sugar, and set it upon the fire by it self to boil, putting 

 into it a pound of pure double-refined sugar in small powder ; 

 which as soon as it is dissolved put in a second pound ; then 

 a third, lastly a fourth, so that you have four pounds of 

 sugar to every pound of Rose leaves (the Apothecary useth 

 to put all the four pounds into the Liquor together at once). 

 Boil these four pounds of sugar with the tincted Liquor, 

 till it be a high syrup, very near a candy height (as high as 

 it can be, not to flake or candy). Then put the pale rose- 

 leaves into this high syrup as it yet standeth upon the fire, 

 or immediately upon the taking it off the fire. But presently 

 take it from the fire, and stir them exceeding well together 

 to mix them uniformly; then let them stand till they be 

 cold, then pot them up. If you put up your Conserve into 

 pots, while it is yet throughly warm, and leave them un- 

 covered some days, putting them in the hot sun or stove, 

 there will grow a fine candy upon the top which will preserve 

 the conserve with paper upon it, from moulding till you 

 break the candied crust, to take out some of the conserve. 

 The colour both of the Rose leaves and the syrup about 

 them, will be exceeding beautiful and red, and the taste 

 excellent; and the whole very tender and smoothing, and 

 easie to digest in the stomack without clogging it, as doth 

 the ordinary rough conserve made of raw Roses beaten 

 with sugar, which is very rough in the throat. The Closet 

 of Sir Kenelm Digby Opened, 1669. 



To MAKE WAFERS. Put the yolks of four eggs, and three 

 Spoonfuls of Rose-water, to a quart of flour; mingle them 



