Take your Apricocks, pare and stone them, then weigh half a pound of
sugar to a pound of Apricocks, then take half that sugar, and make a
thin syrup, and when it boileth, put in the Apricocks; then scald them
in that syrup; then take them off the fire, and let them stand all night
in that syrup, in the morning take them out of that syrup, and make
another syrup with the other half of the sugar, then put them in, and
preserve them till they look clear; but be sure you do not do them so
much as those you keep preserved without drying; then take them out of
that syrup, and lay them on a piece of Plate till they be cold; then
take a skillet of fair water, and when the water boils take your
Apricocks one after another in a spoon, and dip them in the water first
on one side, and then on the other; not letting them go out of the
spoon: you must do it very quick, then put them on a piece of plate, and
dry them in a Stove, turning them every day; you must be sure that your
Stove or Cupboard where you dry them, the heat of it be renewed three
times a day with a temperate drying heat untill they be something dry,
then afterwards turn once as you see cause.



_Conserves of Violets the Italian manner._

Take the leaves of blue Violets separated from their stalks and greens,
beat them very well in a stone Mortar, with twice their weight of Sugar,
and reserve them for your use in a glass vessel.


_The Vertue._

The heat of Choller it doth mitigate extinguisheth thirst, asswageth the