A Book of Fruits and Flowers by Anonymous
page 12 of 67 (17%)
page 12 of 67 (17%)
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_Roses_ three pound of _Sugar_, stamp the _Roses_ by themselves very
small putting a little juice of _Lemmons_ or _Rose_ water to them as they wax dry, when you see the _Roses_ small enough, put the _Sugar_ to them, and beat them together till they be well mingled, then put it up in Gally pots or glasses; in like manner are the Conserverves of Flowers, of _Violets, Cowslips, Marigolds, Sage_, and _Sea boise_ made. _To Preserve Roses or any other Flowers._ Take one pound of _Roses_, three pound of _Sugar_, one pint of _Rose_ water, or more, make your Syrupe first, and let it stand till it be cold, then take your _Rose_ leaves, having first clipt off all the white, put them into the cold Syrupe, then cover them, and set them on a soft fire, that they may but simper for two or three hours, then while they are hot put them into pots or glasses for your use. _How to Preserve Barbaries._ First take the fairest _Barbaries_, and of them the greatest bunches you can get, and with a needle take out the stones on the one side of them, then weigh out to every halfe pound of them one pound of _Sugar_, put them into a Preserving pan, strow the _Sugar_ on them, and let them boyle a quarter of an hour softly, then taking out the _Barbaries_ let the Syrupe boyle a quarter of an hour more, then put in the _Barbaries_ againe, and let them boyle a pretty while with the Syrupe, then take them from the Syrupe, and let them |
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