ither hot or cold, with Vinegar and
Oyl, or Butter and Vinegar, or juyce of Oranges.

CONSERVE OF RED ROSES

Doctor Glisson makes his conserve of red Roses thus: Boil gently a pound of
red Rose leaves (well picked, and the Nails cut off) in about a pint and a
half (or a little more, as by discretion you shall judge fit, after having
done it once; The Doctors Apothecary takes two pints) of Spring water; till
the water have drawn out all the Tincture of the Roses into it self, and
that the leaves be very tender, and look pale like Linnen; which may be in
a good half hour, or an hour, keeping the pot covered whiles it boileth.
Then pour the tincted Liquor from the pale Leaves (strain it out, pressing
it gently, so that you may have Liquor enough to dissolve your Sugar) and
set it upon the fire by it self to boil, putting into it a pound of pure
double refined Sugar in small Powder; which as soon as it is dissolved, put
in a second pound; then a third, lastly a fourth, so that you have four
pound of Sugar to every pound of Rose-leaves. (The Apothecary useth to put
all the four pounds into the Liquor altogether at once,) Boil these four
pounds of Sugar with the tincted Liquor, till it be a high Syrup, very near
a candy height, (as high as it can be, not to flake or candy) Then put the
pale Rose-leaves, into this high Syrup, as it yet standeth upon the fire,
or immediately upon the taking it off the fire. But presently take it from
the fire, and stir them exceeding well together, to mix them uniformly;
then let them stand till they be cold; then pot them up. If you put up your
Conserve into pots, whiles it is yet throughly warm, and leave them
uncovered some days, putting them in the hot Sun or stove, there will grow
a fine candy upon the top, which will preserve the conserve without paper
upon it, from moulding, till you break the candied crust, to take out some
of the conserve.

The colour both of the Rose-leaves and the Syrup about them, will be
exceeding beautiful and red, and the taste excellent; and the whole very
tender and smoothing, and easie to digest in the stomack without clogging
it, as doth the ordinary rough conserve made of raw Roses beaten with
Sugar, which is very rough in the throat. The worst of it is, that if you
put not a Paper to lie always close upon the top of the conserve, it will
be apt to grow mouldy there on the top; especially _apres que le pot est
entame_.

The Conserve of Roses, besides be