upon the taking it off the fire.  But presently take it from the fire, and stir them exceeding well together, to mix them uniformly; then let them stand till they be cold; then pot them up.  If you put up your Conserve into pots, whiles it is yet throughly warm, and leave them uncovered some days, putting them in the hot Sun or stove, there will grow a fine candy upon the top, which will preserve the conserve without paper upon it, from moulding, till you break the candied crust, to take out some of the conserve.

The colour both of the Rose-leaves and the Syrup about them, will be exceeding beautiful and red, and the taste excellent; and the whole very tender and smoothing, and easie to digest in the stomack without clogging it, as doth the ordinary rough conserve made of raw Roses beaten with Sugar, which is very rough in the throat.  The worst of it is, that if you put not a Paper to lie always close upon the top of the conserve, it will be apt to grow mouldy there on the top; especially apres que le pot est entame.

The Conserve of Roses, besides being good for Colds and Coughs, and for the Lunges, is exceeding good for sharpness and heat of Urine, and soreness of the bladder, eaten much by it self, or drunk with Milk, or distilled water of Mallows, and Plantaine, or of Milk.

ANOTHER CONSERVE OF ROSES

Doctor Bacon related to me, that Mr. Minito the Roman Apothecary, made him some conserve of Roses, in this manner.  He took twelve pounds (of sixteen Ounces to the pound) of the best lump or Kitchin Sugar, and clarified it very well with whites of Eggs, using Spring-water in doing this.  He made his reckoning, that his twelve pound of Sugar, came to be but nine pound, when all the scum was taken away, and the Sugar perfectly clarified.  Boil it then to a Syrup, and when it is about half boiled, go roundly about your Rose-leaves.  They must be picked and the white nails cut off before-hand; but begin not to beat them before your Syrup is half boiled.  Then put thirty Ounces (which is two pound and an half of Roses to every pound of such Sugar) of your Red-Roses into the Mortar, and beat them well, squeesing into them, as you beat them, some of the subtilest and best part (which comes out first) of about two Limons, which brings out their colour finely.  You must have finished beating your Roses, by then the Sugar is come by boiling to a high Syrup (for if you should let them lie still in the Air, but a little while, they would grow black, and of ill colour) then with your ladle put the Roses to the Sugar, and stir them very well in it, to Incorporate all well and uniformly together.  So let them boil on gently (for all this while you take not your preserving pan from the fire, and a thick scum of the Roses will rise, which you scum off from time to time continually as it comes up, and reserve this in a pot by it self, for it will be good hard Sugar of Roses, and may be about an eight