lks and black ends, and boil them a little till they be enough.

You need not to boil the juyce, before you put it to the Sugar, and
consequently do not scum it before the Sugar and it boil together: but then
scum it perfectly: and take care before, that the juyce be very clear and
well strained.

MARMULATE OF RED CURRANTS

Take some juyce of red Currants, and put into it a convenient proportion of
some entire Currants cleansed from the stalks and buttons at the other end.
Let these boil a little together. Have also ready some fine Sugar boiled to
a candy height. Put of this to the Currants at discretion, and boil them
together, till they be enough: and bruise them with the back of your spoon,
that they may be in the consistence of Marmulate (like that of Cherries)
which put in pots, when it is cool enough. You do not stone the whole
Currants put into the juyce, unless you please.

SUCKET OF MALLOW STALKS

To candy or preserve the tender stalks of Mallows, do thus; Take them in
the spring, when they are very young and tender; and peel off the strings
that are round about the outside, as you do French-beans, and boil them,
till they are very tender. In the mean time prepare a high Syrup of pure
Sugar, and put the boiled stalkes into it, whiles it is boiling hot, but
taken from the fire. Let them lie soaking there till the next morning. Then
take out the stalks, and heat the Syrup again, scalding hot, and return the
stalks into it, letting them lie there till next morning; (Note, that the
stalks must never boil in the Syrup,) Repeat this six, or eight, or nine
times, that is to say, till they are sufficiently Imbibed with the Syrup.
When they are at this pass, you may either keep them as a wet sucket in
Syrup, or dry them in a stove upon Papers, turning them continually, in
such sort as dried sweet-meats are to be made. I like them best dry, but
soft and moist within _(Medullosi)_ like Candied Eryngos. In Italy they eat
much of them, for sharpness and heat of Urine, and in Gonorrhoea's to take
away pain in Urining.

A Sucket is made in like manner of the Carneous substance of stalks of
Lettice. It is the knob, out of which the Lettice groweth, which being
pared, and all the tough rind being taken off, is very tender and so it is
a pretty way downwards the root. This also is very cooling and smoothing.

In Italy these tender stalks of Mallows are called _Mazzocchi_, and they
eat them (boiled tender) in Sallets, e