CIRKCTIOM8 rOB HAKIHU STRUPS, &C. 411 



by thia; yoa shall find a hard crust at the top witL littls 

 holM in it as though wormH had been eating there, 

 CHAPTER VllL 

 Of PrutTVts, 

 Of preeervee are sundry sorts, and the operation of al 

 being somewhat difierent, we shall handle them all apart. 

 These ar- ^.tvserved with sugar, 



1. Flowers, 



2. Fruita. 



3. R.)0t8. 



4. Barks. 



1. Flowers are very seldom preserved; I never saw any 

 that I remember save only cowslip Ho wers, and that was a 

 great fa.<>hiun in Sus^mx when I wa.>? a boy. It is thus done. 

 Take a flat gla^ss, we call them jar-^ lasses, strew on a laying 

 otHne sugar, on that a lading of dowers, and on that another 

 laying of sugar, on that another laying oi flowers, so do till 

 your glass b« tull ; theu tie it over wiib a paper, and in aUt- 

 tle time you shall have very excellent and pleasant preserves. 



There is another way of preserving flowers, namely with 

 vinegar and salt, as they pickle cauers and broom buds; but 

 as 1 have little skill in it myselt, I cannot teach you. 



2. Fruits, as quinces and the like, are preserved two differ- 

 ent waya 



1 St. B<jil them well in water, and then pulp them throogh 

 a sieve, as we shewed you beiore ; then with the like quan« 

 tity of sugar boiJ the water they were boiled in into a syrup, 

 viz, a pound ot sugar to a pint ot liquor ; to every pound of 

 this syrup add four ounces of the pulp, then boil it with a 

 vei7 gentle Are to their right consistence, which you may 

 easily know if you drop a dmp of syrup on a trencher ; if 

 it be enough, it will not stick to your Hugers when it is oold« 



2nd. Another way to prejerve fruits is this : First pare off 

 the nud, then cut them in halves and takeout the core, and 

 boil them in water till they are soft ; if you know when beef 

 ia enough vou may easily know when they are, then boil the 

 water, with its like weight of sugar into a syrup ; put the 

 syrup into a pot, and put the boiled truit as whole as yoa 

 lett It when yoa cut into it, and let it remain till yen 

 have occa.»ion to use it. 



3. Roots are thus preserved: First scrape them very clean, 

 and cleanse them from the pith, if they have any, tor some 

 roots have not, as eringo and the tike : boil them in water 

 till they be soft, a^ we Hhew«<l you before in the fruits : then 

 boil the water you 1m u led the root in into a i^Tup as we shew- 

 •d you lx»tons then krv;. th« root whole in lIk» >) rup till 

 yo'i usR th«»m. 



