ing good for Colds and Coughs, and for the
Lunges, is exceeding good for sharpness and heat of Urine, and soreness of
the bladder, eaten much by it self, or drunk with Milk, or distilled water
of Mallows, and Plantaine, or of Milk.

ANOTHER CONSERVE OF ROSES

Doctor Bacon related to me, that Mr. Minito the Roman Apothecary, made him
some conserve of Roses, in this manner. He took twelve pounds (of sixteen
Ounces to the pound) of the best lump or Kitchin Sugar, and clarified it
very well with whites of Eggs, using Spring-water in doing this. He made
his reckoning, that his twelve pound of Sugar, came to be but nine pound,
when all the scum was taken away, and the Sugar perfectly clarified. Boil
it then to a Syrup, and when it is about half boiled, go roundly about your
Rose-leaves. They must be picked and the white nails cut off before-hand;
but begin not to beat them before your Syrup is half boiled. Then put
thirty Ounces (which is two pound and an half of Roses to every pound of
such Sugar) of your Red-Roses into the Mortar, and beat them well,
squeesing into them, as you beat them, some of the subtilest and best part
(which comes out first) of about two Limons, which brings out their colour
finely. You must have finished beating your Roses, by then the Sugar is
come by boiling to a high Syrup (for if you should let them lie still in
the Air, but a little while, they would grow black, and of ill colour) then
with your ladle put the Roses to the Sugar, and stir them very well in it,
to Incorporate all well and uniformly together. So let them boil on gently
(for all this while you take not your preserving pan from the fire, and a
thick scum of the Roses will rise, which you scum off from time to time
continually as it comes up, and reserve this in a pot by it self, for it
will be good hard Sugar of Roses, and may be about an eight or ninth part
of the whole. After it is clear from scum, and hath boiled near a quarter
of an hour with the Roses in it, and that you see by a drop upon a plate,
that it is of a due consistence; take your pan from the fire, and stir all
very well together, and put it into pots, which leave uncovered during ten
or twelve days, setting them in the hot strong Sun all the day long during
that time, to give the Roses a fine hard crust or candy at the top; but
under it, in the substance of the matter, it will be like a fine clear
Syrupy gelly. If the Sun favour you not, then you may use a stove. Af