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Take Encampane roots, and make Conserves of it, use it in this manner, first wash the roots clean, then slice them in pieces as big as your little finger, seeth them in fair water until they be tender, then take them up, and pound them, and strain them through a haire sieve, then set them over the fire, and put to them the double or trebble weight of Sugar, and when it is perfectly in∣corporated or mingled, take it off, and keep it in a Gally pot. The time
to gather the roots is when the leafe fal∣leth away.