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Take of your Enula Campana roots, and wash them, scrape them very clean, and cut them thin to the pith the length of your little finger; and as you cut them, put them in water, and let them lie in water thirtie daies, shifting them twice every day, to take away the bitterness; weigh them, and to every pound of roots take twelve ounces of clarified sugar, first boiling
the roots as tender as a chicken, and then put them into the clarified sugar, and let them boil upon a gentle fire until they be enough: and let them stand off the fire a good while, and be∣twixt hot and cold put them up for your use.