well as the other; they are good to set forth Banquets, and to garnish
Dishes, and will look very fresh, and have their right smell.


150. _Conserve of Barberries._

Take Barberries, infuse them in a pot as other Fruits spoken of before,
then strain them, and to every pound of liquor take two pounds of Sugar,
boil them together over the fire till it will come from the bottom of
the Posnet, and then put it into Gally-pots and keep it with fine Sugar
strewed over it.


151. _To preserve Barberries without Fire._

Take your fairest bunches and lay a Lay of fine Sugar into the bottom of
the pot, and then a Lay of Barberries, and then Sugar again, till all be
in, and be sure to cover them deep with Sugar last of all, and cover
your pot with a bladder wet and tyed on, that no Air get in, and they
will keep and be good, and much better to garnish dishes with than
pickled Barberries, and are very pleasant to eat.


152. _To Candy Almonds to look as though they had their Shells on._

Take Jordan Almonds and blanch them, then take fine Sugar, wet it with
water, and boil it to a Candy height, colour it with Cochineal, and put
in a grain of Ambergreece; when you see it at a Candy height, put in
your Almonds well dried from the Water, and shake them over the fire
till you see they are enough, then lay them in a Stove or some other