warm place.


153. _To Candy Carrot Roots._

Take of the best and Boil them tender then pare them, and cut them in
such pieces as you like; then take fine Sugar boiled to a Candy height
with a little Water, then put in your Roots, and boil them till you see
they will Candy; but you must first boil them with their weight in Sugar
and some Water, or else they will not be sweet enough; when they are
enough, lay them into a Box, and keep them dry: thus you may do green
Peascods when they are very young, if you put them into boiling water,
and let them boil close covered till they are green, and then boiled in
a Syrup, and then the Candy, they will look very finely, and are good
to set forth Banquets, but have no pleasant taste.


154. _To make Syrup of Violets._

Take Violets clipped clean from the Whites, to every Ounce of Violets
take two Ounces of Water, so steep them upon Embers till the Water be as
blew as a Violet, and the Violets turned white, then put in more Violets
into the same Water, and again the third time, then take to every Quart
of Water four Pounds of fine Sugar, and boil it to a Syrup, and keep it
for your use; thus you may also make Syrup of Roses.


155. _To make a Syrup for any Cough._

Take four Ounces of Licoras scraped and bruised, Maidenhair one Ounce,