How to Preserve Barbaries.

First take the fairest Barbaries, and of them the greatest bunches you can get, and with a needle take out the stones on the one side of them, then weigh out to every halfe pound of them one pound of Sugar, put them into a Preserving pan, strow the Sugar on them, and let them boyle a quarter of an hour softly, then taking out the Barbaries let the Syrupe boyle a quarter of an hour more, then put in the Barbaries againe, and let them boyle a pretty while with the Syrupe, then take them from the Syrupe, and let them both stand till they be cold, and so put them up.

To keep Barbaries to garnish your Meat.

Take the worst of them, and boyle them in faire water, and straine the liquor from them, and while the liquor is hot put it into your Barbaries, being clean picked, and stop 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.

[Illustration:  A Rose]

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.

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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, and beat them in so much Rose-water as will keep them from growing to an Oyle, and no more; take one pound of Sugar beaten very fine, and sifted through a Searce, take the whites of six Eggs beat to a froth, as you use to doe for other Bisket, with a spoonfull of fine flower, set the Almonds and Sugar on a soft Charcoal fire, let them boyle together till they be very thick, and so let them stand till they be almost cold, then beat the Eggs and that together, put in a little Muske for the better tast, if you please, then lay them upon papers, in what proportion you will, and dry them in an Oven, with a slack fire.

To make Almond Milke.