THE SCOTS GARDENER 



kitchen, and the gard'ner how to propagate and 

 improve them. For description, and medicinal uses, 

 see our countreyman Doctor Morison's herbal; and 

 for mechanical uses, Evelyn's works. 



To have dishes and drinks of them, observe what 

 followes. 



Of dishes, as of aples, you may have baked without 

 any ingredients save sugar, roasted alone, also 

 boyled,or fried by shavers, with a little fresh butter, 

 stew'd betwixt two plates : having cleaved and taken 

 out their cors, add a little sweet butter and sugar. 



Of pears, you may have them roasted and boyled 

 as aples ; also stoved, being cut in f ower, and put 

 dry in a stoup or oven of white iron, and so set in 

 the pot among water to boyl ; you may have both 

 aples and pears green with cheise. 



Cherries are excellent when baked, and so goos- 

 berries ; apricocks, peaches, plumes, cherries, cur- 

 rans, goosberries, rasberries, are all excellent dishes, 

 green or conserved. Strawberries with red wine 

 or sweet cream. 



Cucumbers pickled for sallad to roasted mutton ; 

 or, if ripe, slice and lay them an hour in salt, and so 

 powr off their water. Artichocks are either pickled 

 or fresh, boyled and eaten with sweet beaten butter. 



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