Boil your sugar to sugar again, then put in your Red Roses being finely
beaten and made moist with the juyce of a Lemmon, let it not boil after
the Roses are in but pour it upon a Pye-plate, and cut it into what form
you please.



_To make Chips of Quinces._

First scald them very well, then slice them into a Dish, and pour a
Candy Syrup to them scalding hot, and let them stand all night, then lay
them on plates, and searse sugar on them, and turn them every day, and
scrape more sugar on them till they be dry. If you would have them look
clear, heat them in syrup, but not to boil.



_To make Sugar of Wormwood, Mint, Anniseed, or any other of that kinde._

Take double refined Sugar, and do but wet it in fair water, or
Rose-water and boil it to a Candy, when it is almost boiled take it off,
and stir it till it be cold; then drop in three or four drops of the
Oyls of whatsoever you will make, and stir it well; then drop it on a
board, being before fitted with Sugar.



_To make Syrup of Lemons or Citrons._