AND ENGLISH PHYSICIAN ENLARGED. 207 



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



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



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



1. Flowers. 3. Roots. i them very clean, and cleanse them frdm the 



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

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



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

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

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

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

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

 on that a laying of flowers, and on that t 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 {lemons, citrons, and the outer bark of wal- 

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

 and pleasant preserves. jfor the shells themselves would make but 



There is another way of preserving | scurvy preserves ; these be they I can 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. 



as I have little skill in it myself, I cannot 

 teach you. 



2 Fruits, as quinces, and the like, are 

 preserved two ways ; 



(1.) Boil them well in water, and then 



The way of preserving these, is not all 

 one in authors, for some aie bitter, some are 

 hot; such as are bitter, say authors, must 

 be soaked in warm water, oftentimes chang- 

 ing till their bitter taste be fled ; But I like 



pulp them through a sieve, as we shewed not this way and my reason is this ; Because 

 you before; then with the like quantity of j I doubt when their bitterness is gone, so is 

 sugar, boil the water they were boiled in! their virtue also ; I shall then prescribe one 

 into a syrup, viz. a pound of sugar to a pint {common way, namely, the same with the 



of liquor ; to every pound of this syrup, 

 add four ounces of the pulp ; then boil it 



former, viz. First, boll them whole till they 

 be soft, then make a syrup with sugar and 



with a very gentle fire to their right con- (the liquor you boil them in, and keep the 

 sistence, which you may easily know if you i 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. 

 l>e enough, it will not stick to your fingers! 6. The preserved flowers will keep a year, 

 when it is cold. 1 if you can forbear eating of them ; the 



(2.) Another way to preserve fruits is! 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 

 noil them in water till they are soft ; if you 

 Know when beef is boiled enough, you may 

 easily know when they are ; Then boil the 

 water with its like weight of sugar into a 



for delicacy, yet came afterwards to be of 

 excellent use in physic ; For, 



(1.) Hereby medicines are made pleasant 

 for sick and squeamish stomachs, which 

 else would loath them. 



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

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



3 K 



