both stand till they be cold, and so put them up.


_To keep Barbaries to garnish your Meat._

Take the worst of them, and boyle them in faire water, and
straine the liquor from them, and while the liquor is hot put it into
your _Barbaries_, being clean picked, and stop them up, and if they
mould much, wash them throughly in the liquor, then boyle the
liquor againe, and strayne it, and let it coole, then put it to your
_Barbaries_ againe.

[Illustration: A Rose]


_Conserve of Barbaries._

Take your _Barbaries_, pick them clean in faire branches, and
wash them clean, and dry them on a cloath, then take some other
_Barbaries_, and boyle them in _Clarret_ wine till they be very soft,
then straine them, and rub them so well through the strainer, that
you may know the substance of them, and boyle up this matter
thus strained out, till it be very sweet, and somwhat thick, then setting
it by till it be cold, and then put in your branches of _Barbaries_
into gally pots, or glasses, and fill it up with the cold Syrupe,
and so shall you have both Syrupe, and also _Barbaries_, to use at
your pleasure.

* * * * *