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the pith being taken out, steep them two* then having pulped them through a sieve, 

 days in clear water, shifting the water some- ? that they are free from the stones, boil it 

 times, then dry them with a cloth, then j again in an earthen vessel over a gentle fire, 

 take their equal weight in white Sugar, and j often stirring them for fear of burning, til! 

 as much Rose-water as will make it into a ? the watery humour be consumed, then mix 

 Syrup, which being almost boiled, put in 1 ten pounds of sugar with six pounds of this 

 the roots, and let them boil until the mois-Jpulp, boil it to its due thickness. Broom 

 ture be consumed, and let it be brought to j buds are also preserved, but with brine and 

 the due body of a Syrup. Not much un-j vinegar, and so are Olives and Capers 

 iike to this are preserved the roots of Acorus, i Lastly, Amongst the Barks, Cinnamon, 

 Angelica, Borrage, Bugloss, Succory, Ele- j amongst the flowers, Roses, and Marigolds 

 cam pane, Burnet, Satyrion, Sicers, Comfrey ,i amongst the fruits, Almonds, Cloves, Pine- 

 the greater, Ginger, Zedoary. Take of the: nuts, and Fislick-nuts, are said to be pre- 

 stalks of Artichokes, not too ripe, as many ! served but with this difference, they are 

 as you will, and (contrary to the roots) take | encrusted with dry sugar, and are more 

 only the pith of these, and preserve them t called confects than preserves, 

 with their equal weight in sugar, like the | 

 former. So is prepared the stalks ofi 



Angelica, Burs, Lettuce, &c before they be j CON SERVES AND SUGARS, 

 too ripe. Take of fresh Orange pills asf 



many as you will, take away the exterior: College..'] Conserves of the herbs of 

 yellowness, and steep them in spring Avater j Worm wood, Sorrel, Wood-sorrel, the flowers 

 three days at the least, often renewing the ! of Oranges, Borrage, Bugloss, Beltony, 

 water, then preserve them like the former. 'Marigolds, the Tops of Carcluus, the Flowers 

 In like manner are Lemon and Citron pills | of Centaury the less, Clove-gilh'flowers, 

 preserved. Preserve the flowers of Citrons, \ Germander, Succory, the Leaves of Scurvy- 

 Oranges, Borrage, Primroses, with Sugar, j grass, the flowers of Comfrey the greater, 

 according to art. Take of Apricots asiCitratiae, Cinosbati, the roots of Spurge, 

 many as you will, take away the outer skin j herbs and flowers of Eye-bright, the tops 

 and the stones, and mix them with their? of Fumitory, Goat's-rue, the flowers of 

 like weight in sugar, after four hours take \ Broom not quite open, Hyssop, Lavender, 

 them out, and boil the Sugar without any j white Lilies, Lilies of the Valley, Marjoram, 

 other Liquor, then put them in again, and | Mallows, the tops of Bawm, the leaves of 

 boil them a little. Other Fruits may be | Mints, the flowers of Water Lilies, red 

 preserved in the same manner, or at * Poppies, Peony, Peaches, Primroses, Roses, 

 least not much unlike to it, as whole Bar- 1 the leaves of Rue, the flowers of Sage, Elder 

 berries, Cherries, Cornels, Citrons, Quinces, j Scabious, the leaves of Scordium, the 

 Peaches, common Apples, the five sorts of j flowers of Limetree, Coltsfoot, Violets, with 

 Myrobalans, Hazel Nuts, Walnuts, Nut- Jail these are conserves made with their treble 

 megs, Raisins of the Sun, Pepper brought j proportion of white sugar ; yet note, hat 

 green from India, Plums, garden and wild jail of them must not be mixed alike, some 

 Pears, Grapes. Pulps are also preserved, J of them must be cut, beaten, and gently 

 ;s Barberries, Cassia Fistula, Citrons, : boiled, some neither cut, beaten nor boiled 

 Cinosbatus, Quinces, and Sloes, &c. Take land some admit but one of them, which 

 01 Barberries as many as you will, boil { every artist in his trade may find out by 

 them in spring water till they are tender, j this premonition and avoid error. 



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