_Oyle of Roses._

Take Sallet Oyle and put it into an earthen pot, then take _Rose_
leaves, clip off all the white, and bruise them a little, and put them
into the Oyle, and then stop the top close with past, and set it into
a boyling pot of water, and let it boyle one hour, then let it stand
al one night upon hot embers, the next day take the Oyle, and
straine it from the _Rose_ leaves, into a glasse, and put therein some
fresh _Rose_ leaves, clipt as before, stop it, and set it in the Sun every
day for a fortnight or three weeks.


_Syrupe of Roses._

Take _Damask Roses_, clip off the white of them, and take six
ounces of them to every pint of faire water, first well boyled and
scummed, let them stand so as abovesaid, twelve hours, as you doe
in the Syrupe of _Violets_, wringing out the _Roses_ and putting in new
eight times, then wringing out the last put in onely the juice of
four ounces of _Roses_, so make it up as before, if you will put in
_Rubarb_, take to every two drams, slice it, string it on a thred, hang
it within the pot after the first shifting, and let it infuse within your
_Roses_: Some use to boyle the _Rubarb_ in the Syrupe, but it is dangerous,
the Syrupe purgeth _Choller_ and _Melancholly_.


_A Conserve of Roses._

Take red _Rose_ buds, clip of all the white, bruised, and withered
from them, then weigh them out, and taking to every pound of