Take Damask Rose leaves, Bay leaves, Lavinder tops, sweet Marjerome tops, Ireos powder, Damask powder, and a little Musk first dissolved in sweet water, put the Rose leaves and hearbs into a Bason, and sprinkle a quarter of a pint of Rose-water among them, and stirring them all together, cover the Bason close with a dish, and let them stand so covered, all night, in the morning Distill them, so shall you have at once an excellent sweet water, and a very fine sweet Cake to lay among your finest linnen.

Oyle of Roses.

Take Sallet Oyle and put it into an earthen pot, then take Rose leaves, clip off all the white, and bruise them a little, and put them into the Oyle, and then stop the top close with past, and set it into a boyling pot of water, and let it boyle one hour, then let it stand al one night upon hot embers, the next day take the Oyle, and straine it from the Rose leaves, into a glasse, and put therein some fresh Rose leaves, clipt as before, stop it, and set it in the Sun every day for a fortnight or three weeks.

Syrupe of Roses.

Take Damask Roses, clip off the white of them, and take six ounces of them to every pint of faire water, first well boyled and scummed, let them stand so as abovesaid, twelve hours, as you doe in the Syrupe of Violets, wringing out the Roses and putting in new eight times, then wringing out the last put in onely the juice of four ounces of Roses, so make it up as before, if you will put in Rubarb, take to every two drams, slice it, string it on a thred, hang it within the pot after the first shifting, and let it infuse within your Roses:  Some use to boyle the Rubarb in the Syrupe, but it is dangerous, the Syrupe purgeth Choller and Melancholly.

A Conserve of Roses.

Take red Rose buds, clip of all the white, bruised, and withered from them, then weigh them out, and taking to every pound of Roses three pound of Sugar, stamp the Roses by themselves very small putting a little juice of Lemmons or Rose water to them as they wax dry, when you see the Roses small enough, put the Sugar to them, and beat them together till they be well mingled, then put it up in Gally pots or glasses; in like manner are the Conserverves of Flowers, of Violets, Cowslips, Marigolds, Sage, and Sea boise made.

To Preserve Roses or any other Flowers.

Take one pound of Roses, three pound of Sugar, one pint of Rose water, or more, make your Syrupe first, and let it stand till it be cold, then take your Rose leaves, having first clipt off all the white, put them into the cold Syrupe, then cover them, and set them on a soft fire, that they may but simper for two or three hours, then while they are hot put them into pots or glasses for your use.