AND ENGLISH PHYSICIAN ENLARGED. 



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operation of all being somewhat different, you cut it into it, and let it remain until 



we will handle them all apart. These are you have occasion to use it. 



preserved with sugar : 3. Roots are thus preserved ; First, Scrape 



1. Flowers. 3. Roots. j them very clean, and cleanse them from the 



2. Fruits. 4. Barks. 1 pith, if they have any, for some roots have 

 1. Flowers are very seldom preserved ; ? not, as Eringo and the like ; Boil them in 



I never saw any that I remember, save ? water till they be soft, as we shewed you 

 only cowslip flowers, and that was a great i before in the fruits ; then boil the water you 

 fashion in Sussex when I was a boy. It is | boiled the root in into a syrup, as we shewed 

 thus done, Take a flat glass, we call them i you before ; then keep the root whole in the 

 jat glasses ; strew on a laying of fine sugar, j syrup till you use them, 

 on that a laying of flowers, and on that! 4. As for barks, we have but few come 

 another laying of sugar, on that another : to our hands to be done, and of those the 

 laying of flowers, so do till your glass be \ few that I can remember, are, oranges, 

 full ; then tie it over with a paper, and in j lemons, citrons, and the outer bark of wal- 

 a little time, you shall have very excellent i nuts, which grow without side the shell, 

 and pleasant preserves. j for the shells themselves would make but 



There is another way of preserving {scurvy preserves; these be they lean re- 

 flowers; namely, with vinegar and salt, | member, if there beany more put them 

 as they pickle capers and broom-buds ; but ; into the number. 



The way of preserving these, is not all 



one in authors, for some ate bitter, some are 



as I have little skill in it myself, I cannot 

 teach you. 



2 Fruits, as quinces, and the like, are I hot ; such as are bitter, say authors, must 

 preserved two ways ; j be soaked in warm water, oftentimes chang- 



(1.) Boil them well in water, and then j ing till their bitter taste be fled ; But I like 



pulp them through a sieve, as we shewed 

 you before; then with the like quantity of 

 sugar, boil the water they were boiled in 

 into a syrup, viz. a pound of sugar to a pint 

 of liquor ; to every pound of this syrup, 

 add four ounces of the pulp ; then boil it 

 with a very gentle fire to their right con- 

 sistence, which you may easily know if you j 



not this way and my reason is this ; Because 

 I doubt when their bitterness is gone, so is 

 their virtue also ; I shall then prescribe one 

 common way, namely, the same with the 

 former, viz. First, boil them whole till they 

 be soft, then make a syrup with sugar and 

 the liquor you boil them in, and keep the 

 barks in the syrup. 



drop a drop of it upon a trencher ; if iti 5. They are kept in glasses or in glaz'd pots, 

 be enough, it will not stick to your fingers j 6. The preserved flowers will keep a year, 

 when it is cold. { if you can forbear eating of them ; tbe 



(2.) Another way to preserve fruits is I roots and barks much longer, 

 this; First, Pare off the rind; then cut! 7- This art was plainly and first invented 

 them in halves, and take out the core: then j for delicacy, yet came afterwards to be of 

 boil them in water till they are soft ; if you t excellent use in physic ; For, 

 know when beef is boiled enough, you may | (1.) Hereby medicines are made pleasant 

 easily know when they are ; Then boil the ' for sick and squeamish stomachs, which 

 water with its like weight of sugar into a i else would loath them, 

 syrup; put the syrup into a pot, and put \ (2.) Hereby they are preserved from de- 

 the boiled fruit as whole as you left it when 'caying a long time 



3 H 



