nto the cold Syrupe, then cover them, and set
them on a soft fire, that they may but simper for two or three
hours, then while they are hot put them into pots or glasses for
your use.

_How to Preserve Barbaries._

First take the fairest _Barbaries_, and of them the greatest bunches
you can get, and with a needle take out the stones on the one
side of them, then weigh out to every halfe pound of them one
pound of _Sugar_, put them into a Preserving pan, strow the _Sugar_
on them, and let them boyle a quarter of an hour softly, then taking
out the _Barbaries_ let the Syrupe boyle a quarter of an hour more,
then put in the _Barbaries_ againe, and let them boyle a pretty while
with the Syrupe, then take them from the Syrupe, and let them
both stand till they be cold, and so put them up.

_To keep Barbaries to garnish your Meat._

Take the worst of them, and boyle them in faire water, and
straine the liquor from them, and while the liquor is hot put it into
your _Barbaries_, being clean picked, and stop them up, and if they
mould much, wash them throughly in the liquor, then boyle the
liquor againe, and strayne it, and let it coole, then put it to your
_Barbaries_ againe.

[Illustration: A Rose]

_Conserve of Barbaries._

Take your _Barbaries_, pick them clean in faire branches, and
wash them clean, and dry them on a cloath, then take some other
_Barbaries_, and boyle them in _Clarret_ wine till they be very soft,
then straine them, and rub them so well through the strainer, that
you may know the substance of them, and boyle up this matter
thus strained out, till it be very sweet, and somwhat thick, then setting
it by till it be cold, and then put in your branches of _Barbaries_
into gally pots, or glasses, and fill it up with the cold Syrupe,
and so shall you have both Syrupe, and also _Barbaries_, to use at
your pleasure.

* * * * *

_Of Almonds._

_To make Almond Biscate._

Steepe one pound of _Almonds_ so long in cold water, till they will
blanch, then put them in _Rose_-water, and beat them in so much
_Rose_-water as will keep them from growing to an Oyle, and no
more; take one pound of _Sugar_ beaten very fine, and sifted
through a Searce, take the whites of six Eggs beat to a froth, as
you use to doe for other Bisket, with a spoonfull of fine flower,
set the _Almonds_ and _Sugar_ on a soft Charcoal fire, let them boyle
together till they be very thick, and