The seconde part of the Secretes of Master Alexis of Piemont by hym collected out of diuers excellent authours, and newly translated out of Frenche into Englishe, with a generall table, of all the matters conteined in the saied boke. By William Warde.

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Title: The seconde part of the Secretes of Master Alexis of Piemont by hym collected out of diuers excellent authours, and newly translated out of Frenche into Englishe, with a generall table, of all the matters conteined in the saied boke. By William Warde.
Author: Ruscelli, Girolamo, d. ca. 1565.
Publication: Imprinted at London :: By Ihon Kyngston: for Nicholas Englande,; Anno domini. M.D.lx. [1560]
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Subject terms: Medicine -- Formulae, receipts, prescriptions.; Recipes -- Early works to 1800.
Link to this Item: http://name.umdl.umich.edu/A16112.0001.001
Cite this Item: "The seconde part of the Secretes of Master Alexis of Piemont by hym collected out of diuers excellent authours, and newly translated out of Frenche into Englishe, with a generall table, of all the matters conteined in the saied boke. By William Warde." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A16112.0001.001. University of Michigan Library Digital Collections. Accessed June 17, 2024.

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To preserue and keepe Peches or other Fruite.

TAke Peches or other Fruites that you will kepe, in the faire and drie wether, and open them in the middes, & take out the stone, and laie them a daie to drie in the sunne: than take sodden sugar well purged and rubbe theim ouer with it, and the nexte daie set them in the Sunne againe, and rubbe them with the said sugar as oft as thei drie vntill they haue gathered a crust vpō them, than kepe them at your pleasure, and it will be an excellent and parfite thing.