_To preserve Artichokes young, green Walnuts and Lemons, and the
Elecampane-Roots, or any bitter thing._

Take any of these, and boil them tender, and shift them in their boyling
six or seven times to take away their bitterness out of one hot water
into another, then put a quart of Salt unto them, then take them up and
dry them with a fair cloth, then put them into as much clarified Sugar
as will cover them, then let them boil a walm or two, and so let them
stand soaking in the Sugar till the next morning, then take them up and
boil the Sugar a little higher by it self, and when they are cold put
them up.

Let your green Walnuts be prickt full of holes with a great pin, and let
them not be long in one water, for that will make them look black; being
boiled tender, stick two or three Cloves in each of them.

Set your Elecampane-Roots, being clean scraped, and shifted in their
boilings a dozen times, then dry them in a fair cloth, and so boil them
as is above written, take half so much more than it doth weigh, because
it is bitter, &c.



_To preserve Quinces white or red._

Take the Quinces, and coar them, and pare them, those that you will have
white, put them into a pail of water two or three hours, then take as