Preserved Roots, Stalks, Barks, Flowers, Fruits

College : Take of Eringo Roots as many as you will, cleanse them without and within, the pith being taken out, steep them two days in clear water, shifting the water sometimes, then dry them with a cloth, then take their equal weight in white Sugar, and as much Rose-water as will make it into a Syrup, which being almost boiled, put in the roots, and let them boil until the moisture be consumed, and let it be brought to the due body of a Syrup. Not much unlike to this are preserved the roots of Acorus, Angelica, Borrage, Bugloss, Succory, Elecampane, Burnet, Satyrion, Sicers, Comfrey the greater, Ginger, Zedoary. Take of the stalks of Artichokes, not too ripe, as many as you will, and (contrary to the roots) take only the pith of these, and preserve them with their equal weight in sugar, like the former. So is prepared the stalks of Angelica, Burs, Lettuce, &c. before they be too ripe. Take of fresh Orange pills as many as you will, take away the exterior yellowness, and steep them in spring water three days at the least, often renewing the water, then preserve them like the former. In like manner are Lemon and Citron pills preserved. Preserve the flowers of Citrons, Oranges, Borrage, Primroses, with Sugar, according to art. Take of Apricots as many as you will, take away the outer skin and the stones, and mix them with their like weight in sugar, after four hours take them out, and boil the Sugar without any other Liquor, then put them in again, and boil them a little. Other Fruits may be preserved in the same manner, or at least not much unlike to it, as whole Barberries, Cherries, Cornels, Citrons, Quinces, Peaches, common Apples, the five sorts of Myrobalans, Hazel Nuts, Walnuts, Nutmegs, Raisins of the Sun, Pepper brought green from India, Plums, garden and wild Pears, Grapes. Pulps are also preserved, as Barberries, Cassia Fistula, Citrons, Cinosbatus, Quinces, and Sloes, &c. Take of Barberries as many as you will, boil them in spring water till they are tender, then having pulped them through a sieve, that they are free from the stones, boil it again in an earthen vessel over a gentle fire, often stirring them for fear of burning, till the watery humour be consumed, then mix ten pounds of sugar with six pounds of this pulp, boil it to its due thickness. Broom buds are also preserved, but with brine and vinegar, and so are Olives and Capers. Lastly, Amongst the Barks, Cinnamon, amongst the flowers, Roses, and Marigolds, amongst the fruits, Almonds, Cloves, Pine-nuts, and Fistick-nuts, are said to be preserved but with this difference, they are encrusted with dry sugar, and are more called confects than preserves.