directions foe making syrups, &c. 413
of roses; others but a year, as conserve of borage.
ougloss, cowslips, and the like.
7. Have a care of the working of some conserves
presently after they are made ; look to them once a
day, and stir them about. Conserves of borage,
bugloss, and wormwood, have an excellent faculty at
7. You may know when vour conserves are almost
spoiled by this; you shall find a hard crust at the top
with little holes in it as though worms had been eat¬
Of preserves are sundry sorts, and the operation of
all being somewhat different, we shall handle them all
apart. These are preserved with sugar.
I. Flowers are very seldom preserved ; T never snw
any that I remember save only cowslip flowers, and
that was a great fashion in Sussex when I was a boy.
It is thus done. Take a flat glass, we call them jar-
glasses, strew on a laying of fine sugar, on that a lay¬
ing of flowers, and on that another laying of sugar,
on that another laying of flowers, so do till your glass
be full; then tie it over with a paper, and in a little
time you shall have very excellent and pleasant pre¬
There is another way of preserving flowers, namely
with vinegar and salt, as they piekle capers and broom
buds ; but as I have little skill in it myself, I cannot
2. Fruits, as quinces and the like, are preserved two
1st. Boil them well in water, and then pulp them