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Take the Roots pared and boiled to a convenient softness, and to each pound add two pound of fine Sugar, clarifie it with the Whites of Eggs that it may be transparent; and being boiled to a hight, dip in your Roots two or three at once, and afterward dry them in an Oven or Stove for your use. And in this fashion you may Candy any thing as to Fruit or Roots, to which, Candying is pro∣per.
And as for Flowers, which that w•• are pleasant and ornamental, you may Ca••¦dy them after the following manner wi•• their stalks and leaves, viz.
Take your various sorts of Flowers, 〈◊〉〈◊〉 the stalks, if they are extraordinary long somewhat shorter; and having added abo•••• eight spoonfulls of Rose-water to a pound•• white Sugar, boil it to a clearness; and as begins to grow stiff and cool, dip your Flow¦ers into it; and taking them out presently lay them one by one in a Sieve, and hold over a chasing-dish of Coles, and they wi•••• dry and harden.