tender, and put them in a barrel, fill it up with their liquor, and
close on the head.

2. Pare them and boil them with white-wine, whole cloves, cinamon,
and slic't ginger, barrel them up and keep them.

3. In the juyce of sweet apples, not cored, but wiped, and put up
raw.

4. In white-wine barrel'd up raw.

5. Being pared and cored, boil them up in sweet-wort and sugar, keep
them in a glazed pipkin close covered.

6. Core them and save the cores, cut some of the crab-quinces, and
boil them after the quinces be parboil'd & taken up; then boil the
cores, and some of the crab-quinces in quarters, the liquor being
boild strain it thorow a strainer, put it in a barrel with the
quinces, and close up the barrel.

_To pickle Lemon._

Boil them in water and salt, and put them up with white-wine.

_To pickle any kind of Flowers._

Put them into a gally-pot or double glass, with as much sugar as
they weigh, fill them up with wine vinegar; to a pint of vinegar a
pound of sugar, and a pound of flowers; so keep them for sallets or
boild meats in a double glass covered over with a blade and leather.

_To pickle Capers, Gooseberries, Barberries,
red and white Currans._

Pick them and put them in the juyce of crab-cherries, grape-verjuyce,
or other verjuyce, and then barel them up.

_To Candy Flowers for Sallets, as Violets, Cowslips,
Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss_, &c.

Take weight for weight of sugar candy, or double refined sugar,
being beaten fine, searsed, and put in a silver dish with
rose-water, set them over a charecoal fire, and stir them with a
silver spoon till they be candied, or boil them in a Candy sirrup
height in a dish or skillet, keep them in a dry place for your use,
and when you use them for sallets, put a little wine-vinegar to
them, and dish them.

_For the compounding and candying the foresaid
pickled and candied Sallets._

Though they may be served simply of themselves, and are both good
and dainty, yet for better curiosity and the finer ordering of a
table, you may thus use them.

First, if you would set forth a red flower that you know or have
seen, you shall take the pot of preserv'd gilliflowers, and suiting
the colours answerable to the flower, you shall proportion it forth,
and lay the shape of a flower with a purslane stalk, make the stalk
of the flower, and the dimensions of the leaves and branches with
thin slices of cucu