Honey 201 



having slit the damascens in the dented side (for fear of 

 brealcing) boil them in this liquor with a soft fire, con- 

 tinually skimming and turning them, till the meat cometh 

 clean from the stone ; and then take them up. If the 

 liquor be then too thin, boil it more ; if in the boihng it 

 be too thick, put in more fair water, or rose water, if you 

 like it. The liquor being of a fit consistence, lay up and 

 preserve therein your fruits. 



" If they be greater fruits, as quinces, pipins, or the like ; 

 then shall it be expedient (when you have bored them 

 through the middle, or have otherwise cored them) to put 

 them in as soon as the liquor is first skimmed : and then 

 to let them boil till they be as tender as Qadlings." 



" Conserves of roses is thus to be made : Take of the 

 juice of fresh red roses one ounce, of fine honey clari- 

 fied ten ounces : boil this together ; when it beginneth to 

 boil, add of the leaves of fresh red roses (dipt with scissors 

 in httle pieces) four ounces : boil them to the consumption 

 of the juice, and presently put up the conserves into some 

 earthen vessel. Keep it long therein ; for in time it 

 waxeth better and better. 



" After the same manner is made conserves of violets. 



" Syrup of roses make thus : Steep fresh roses in hot 

 water over the embers (the vessel being covered) until the 

 roses wax pale : then strain out the roses, and put fresh in 

 their places, until they also are pale : this do ten times, or 

 until the water be red. And this being purged with 

 whites of eggs (to every pint of liquor one) boil it gently 

 with like quantity of fine honey, until it be of convenient 

 thickness. If you prepare it for present uses, the less 

 boiling will serve : if you mean to keep it, it requireth 

 more ; for which purpose the sunning of it is good. This 

 purgeth a httle, specially being new." 



Or thus : " Steep one pound of red rose leaves in four 



