To candy or preserve the tender stalks of Mallows, do thus; Take them in the spring, when they are very young and tender; and peel off the strings that are round about the outside, as you do French-beans, and boil them, till they are very tender.  In the mean time prepare a high Syrup of pure Sugar, and put the boiled stalkes into it, whiles it is boiling hot, but taken from the fire.  Let them lie soaking there till the next morning.  Then take out the stalks, and heat the Syrup again, scalding hot, and return the stalks into it, letting them lie there till next morning; (Note, that the stalks must never boil in the Syrup,) Repeat this six, or eight, or nine times, that is to say, till they are sufficiently Imbibed with the Syrup.  When they are at this pass, you may either keep them as a wet sucket in Syrup, or dry them in a stove upon Papers, turning them continually, in such sort as dried sweet-meats are to be made.  I like them best dry, but soft and moist within (Medullosi) like Candied Eryngos.  In Italy they eat much of them, for sharpness and heat of Urine, and in Gonorrhoea’s to take away pain in Urining.

A Sucket is made in like manner of the Carneous substance of stalks of Lettice.  It is the knob, out of which the Lettice groweth, which being pared, and all the tough rind being taken off, is very tender and so it is a pretty way downwards the root.  This also is very cooling and smoothing.

In Italy these tender stalks of Mallows are called Mazzocchi, and they eat them (boiled tender) in Sallets, either hot or cold, with Vinegar and Oyl, or Butter and Vinegar, or juyce of Oranges.

CONSERVE OF RED ROSES

Doctor Glisson makes his conserve of red Roses thus:  Boil gently a pound of red Rose leaves (well picked, and the Nails cut off) in about a pint and a half (or a little more, as by discretion you shall judge fit, after having done it once; The Doctors Apothecary takes two pints) of Spring water; till the water have drawn out all the Tincture of the Roses into it self, and that the leaves be very tender, and look pale like Linnen; which may be in a good half hour, or an hour, keeping the pot covered whiles it boileth.  Then pour the tincted Liquor from the pale Leaves (strain it out, pressing it gently, so that you may have Liquor enough to dissolve your Sugar) and set it upon the fire by it self to boil, putting into it a pound of pure double refined Sugar in small Powder; which as soon as it is dissolved, put in a second pound; then a third, lastly a fourth, so that you have four pound of Sugar to every pound of Rose-leaves. (The Apothecary useth to put all the four pounds into the Liquor altogether at once,) Boil these four pounds of Sugar with the tincted Liquor, till it be a high Syrup, very near a candy height, (as high as it can be, not to flake or candy) Then put the pale Rose-leaves, into this high Syrup, as it yet standeth upon the fire, or immediately