PRESERVED ROOTS, STALKS, BARKS, FLOWERS, FRUITS, PULPS.
TAke of Eringo Roots as many as you will, clense them without and within, the* 1.1 Pith being ta∣ken out, steep them two daies in cleer water, shifting the water somtimes, then dry them with a cloth, then take their equal waight in white Sugar, and as much Rose water as will make it into a syrup, which being almost boyled, put in the Roots, and let them boyl till the moisture be consumed, and it be brought to the due body of a Syrup.
Not much unlike to this, are preserved the Roots of Acorus, Angelica, Borrage, Bugloss, Succory, Alicam∣pane, Burnet, Satyrion, Sicers, Comfry the greater, Ginger, Zedoary.
Take of the Stalks of Artichokes not too ripe as ma∣ny as you will, and (contrary to the Roots) take on∣ly the pith of these, and preserve them with their e∣qual waight in Sugar like the former.
So is prepared the Stalks of Angelica, Burs, Lettice &c. before they be too ripe.
Take of fresh Orrenge Pills as many as you will, take away the exteriour yellowness, and steep them in spring water three daies at the least, often renewing the wa∣ter, then preserve them like the former.
In like manner are Lemmon and Citron Pills preser∣ved.
Preserve the Flowers ofq 1.2 Citrons, Orrenges, Bor∣rage, Primroses, with Sugar according to art.
Take of Apricocks as many as you will, take away the outer skin and the Stones, and mix them with their like waight in Sugar, after four hours take them out, and boyl the Sugar without any other Liquor, then put them in again, and boyl them a little.
Other Fruits have the same manner of being preser∣ved, or at least not much unlike to it, as whol Bar∣berries, Cherries, Cornels, Citrons, Quinces, Peaches, common Apples, the five sorts of Myrobalans, Hazel Nuts, Walnuts, Nutmegs, Raisons of the Sun, Pep∣per brought green from India, Plums Garden and wild, Pears, Grapes.
Pulps are also preserved, as of Barberries, Cassia Fistula, Citrons,* 1.3 Cynosbatus, Quinces, and Sloes, &c.
Take of Barberries as many as you will, boyl them in spring Water till they are tender, then having pulped them through a sive, that they are free from the stones, boyl it again in an Earthen vessel over a gentle fire of∣ten stirring them for fear of burning, till the watry humor be consumed, then mix ten pound of Sugar with six pound of this Pulp, boyl it to its due thickness.
Broom Buds are also preserved, but with Brine and Vineger, and so are Olives and Capars.
Lastly, Amongst the Barks, Cinnamon, amongst the Flowers, Roses and Marigolds, amongst the Fruits, Almonds, Cloves, Pinenuts and Fistick Nuts, are said to be preserved but with this difference, they are encrusted with dry sugar, and are more called Consects than Preserves.