_To candy Orange-Flowers_:--Take half a pound of double-refin'd
sugar finely beaten, wet it with orange-flower-water, then boil
it candy-high, then put in a handful of orange-flowers, keeping it
stirring, but let it not boil, and when the sugar candies about them,
take it off the fire, drop it on a plate, and set it by till 'tis
cold.

_To make Conserve of Red-Roses, or any other Flowers_:--Take
rose-buds, and pick them, and cut off the white part from the red,
and put the red flowers, and sift them through a sieve to take out the
seeds; then weigh them, and to every pound of flowers take two pounds
and a half of loaf-sugar, beat the flowers pretty fine in a stone
mortar; then by degrees put the sugar to them, and beat it very well
till 'tis well incorporated together; then put it into gallipots, and
tye it over with paper, and over that leather, and it will keep seven
years.

_To preserve white Pear Plumbs_:--Take pear plumbs when they are
yellow, before they are too ripe; give them a slit in the seam, and
prick them behind; make your water almost scalding hot, and put a
little sugar to it to sweeten it, and put in your plumbs and cover
them close; set them on the fire to coddle, and take them off
sometimes a little, and set them on again: take care they do not
break; have in readiness as much double-refin'd sugar boiled to a
height as will cover them, and when they are coddled pretty tender,
take them out of that liquor, and put them into your preserving-pan to
your syrup, which must be but blood-warm when your plumbs go in. Let
them boil till they are clear, scum them and take them off, and let
them stand two hours; then set them on again and boil them, and when
they are thoroughly preserved, take them up and lay them in glasses;