. . . them up, and if they mould much, wash them throughly in the liquor, then boyle the liquor againe, and strayne it, and let it coole, then put it to your Barbaries againe.

Conserve of Barbaries.

Take your Barbaries, pick them clean in faire branches, and wash them clean, and dry them on a cloath, then take some other Barbaries, and boyle them in Clarret wine till they be very soft, then straine them, and rub them so well through the strainer, that you may know the substance of them, and boyle up this matter thus strained out, till it be very sweet, and somwhat thick, then setting it by till it be cold, and then put in your branches of Barbaries into gally pots, or glasses, and fill it up with the cold Syrupe, and so shall you have both Syrupe, and also Barbaries, to use at your pleasure.

Of Almonds. To make Almond Biscate.

Steepe one pound of Almonds so long in cold water, till they will blanch, then put them in Rose-water, a. . . Read More