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the pith being taken out, steep them two'days in clear water, shifting the water some- jtimes, then dry them with a cloth, then ?take their equal weight in white Sugar , and jas much Rose-water as will make it into a ?Syrup, which being almost boiled, put in;the roots, and let them boil until the mois- |ture be consumed, and let it be brought to \the due body of a Syrup. Not much un- |like to this are preserved the roots of Acorus,:Angelica, Borrage, Bugloss, Succory , Ele-;cam pane, Burnet, Satyrion, Sicers, Comfrey ;the greater, Ginger , Zedoary. Take of the;stalks of Artichokes, not too ripe, as many ;as you will, and (contrary to the roots) take \only the pith of these, and preserve them jwith their equal weight in sugar, like the*former. So is prepared the stalks oftAngelica, Burs, Lettuce, &c. before they be \too ripe. Take of fresh Orange pills as \many as you will, take away the exterior |yellowness, and steep them in spring water ithree days at the least, often renewing the!water, then preserve them like the former. |In like manner are Lemon and Citron pills |preserved. Preserve the flowers of Citrons, ?Oranges, Borrage, Primroses , with Sugar , jaccording to art. Take of Apricots asimany as you will, take away the outer skin jand the stones, and mix them with their tlike weight in sugar, after four hours take Ithem out, and boil the Sugar without any jother Liquor, then put them in again, and \boil them a little. Other Fruits may bejpreserved in the same manner, or at \least not much unlike to it, as whole Bar-1berries, Cherries, Cornels, Citrons, Quinces , \Peaches, common Apples , the five sorts of ?Myrobalans, Hazel Nuts, Walnuts, Nut-jmegs, Raisins of the Sun, Pepper brought $green from India 5 Plums, garden and wild?Pears , Grapes. Pulps are also preserved, jas Barberries, Cassia Fistula, Citrons,;Cinosbatus, Quinces , and Sloes, See. Take ?or Barberries as many as you will, boil |them in spring water till they are tender,;(31, 32.)
then having pulped them through a sieve,that they are free from the stones, boil itagain in an earthen vessel over a gentle fire,often stirring them for fear of burning, tillthe watery humour be consumed, then mixten pounds of sugar with six pounds of thispulp, boil it to its due thickness. Broombuds are also preserved, but with brine andvinegar, and so are Olives and Capers.Lastly, Amongst the Barks, Cinnamon ,amongst the flowers, Roses, and Marigolds,amongst the fruits, Almonds, Cloves , Pine-nuts, and Fistick-nuts, are said to be pre-served but with this difference, they areencrusted with dry sugar, and are morecalled confects than preserves.
CONSERVES AND SUGARS.
College .] Conserves of the herbs ofWormwood, Sorrel, Wood-sorrel, the flowersof Oranges, Borrage, Bugloss, Bettony,Marigolds, the Tops of Carduus, the Flowersof Centaury the less, Clove-gilliflowers,Germander, Succory , the Leaves of Scurvy-grass, the flowers of Comfrey the greater,Citratiae, Cinosbati, the roots of Spurge ,herbs and flowers of Eye-bright, the topsof Fumitory, GoatVrue, the flowers ofBroom not quite open, Hyssop, Lavender,white Lilies, Lilies of the Valley, Marjoram,Mallows, the tops of Bawm, the leaves ofMints, the flowers of Water Lilies, redPoppies, Peony, Peaches, Primroses, Roses,the leaves of Rue, the flowers of Sage, ElderScabious, the leaves of Scordium, theflowers of Limetree, Coltsfo®t, Violets, withall these are conserves made with their trebleproportion of white sugar ; yet note, thatall of them must not be mixed alike, someof them must be cut, beaten, and gentlyboiled, some neither cut, beaten nor boiled,and some £idmit but one of them, whichevery artist in his trade may find out bythis premonition and avoid error.
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