d in sweet water, put the _Rose_ leaves and hearbs into a Bason,
and sprinkle a quarter of a pint of _Rose_-water among them,
and stirring them all together, cover the Bason close with a dish,
and let them stand so covered, all night, in the morning Distill
them, so shall you have at once an excellent sweet water, and a
very fine sweet Cake to lay among your finest linnen.

_Oyle of Roses._

Take Sallet Oyle and put it into an earthen pot, then take _Rose_
leaves, clip off all the white, and bruise them a little, and put them
into the Oyle, and then stop the top close with past, and set it into
a boyling pot of water, and let it boyle one hour, then let it stand
al one night upon hot embers, the next day take the Oyle, and
straine it from the _Rose_ leaves, into a glasse, and put therein some
fresh _Rose_ leaves, clipt as before, stop it, and set it in the Sun every
day for a fortnight or three weeks.

_Syrupe of Roses._

Take _Damask Roses_, clip off the white of them, and take six
ounces of them to every pint of faire water, first well boyled and
scummed, let them stand so as abovesaid, twelve hours, as you doe
in the Syrupe of _Violets_, wringing out the _Roses_ and putting in new
eight times, then wringing out the last put in onely the juice of
four ounces of _Roses_, so make it up as before, if you will put in
_Rubarb_, take to every two drams, slice it, string it on a thred, hang
it within the pot after the first shifting, and let it infuse within your
_Roses_: Some use to boyle the _Rubarb_ in the Syrupe, but it is dangerous,
the Syrupe purgeth _Choller_ and _Melancholly_.

_A Conserve of Roses._

Take red _Rose_ buds, clip of all the white, bruised, and withered
from them, then weigh them out, and taking to every pound of
_Roses_ three pound of _Sugar_, stamp the _Roses_ by themselves very
small putting a little juice of _Lemmons_ or _Rose_ water to them as
they wax dry, when you see the _Roses_ small enough, put the _Sugar_
to them, and beat them together till they be well mingled,
then put it up in Gally pots or glasses; in like manner are the
Conserverves of Flowers, of _Violets, Cowslips, Marigolds, Sage_, and
_Sea boise_ made.

_To Preserve Roses or any other Flowers._

Take one pound of _Roses_, three pound of _Sugar_, one pint of
_Rose_ water, or more, make your Syrupe first, and let it stand till it
be cold, then take your _Rose_ leaves, having first clipt off all the
white, put them i