Red quinces whole.
TAKE six of the finest quinces, core and scald them tender, drain them from the water, and when they are cold pare them; then take their weight in good sugar, a pint of water to every pound of sugar, boil it to a syrup, skim it well, then put in the quinces, and let them stand all night; when they are red enough, boil them as the marmalade, with two porringers full of jelly. When they are as soft as you can run a straw thro' them, put them in glasses; let the liquor boil till it is a jelly, and then pour it over the quinces.
Jelly for the quinces.
TAKE some of the lesser quinces, and wipe them with a clean coarse cloth; cut them in quarters; put as much water as will cover them; let it boil apace till it is strong of the quinces, then strain it through a jelly-bag. If it be for white quinces, pick out the seeds, but none of the cores nor quinces pared.
To make conserve of red roses, or any other flowers.
TAKE rose buds of any other flowers, and pick them, cut off the white part from the red, and put the red flowers and sift them thro' a sieve to take out the seeds; then eight them, and to every pound of flowers take two pounds and a half of loaf-sugar; beat the flowers pretty fine in a stone mortar, then by degrees put the sugar to them, and beat it very well till it is well incorpoarted together; then put it into gallipots, tie it over with paper, over that a leather, and it will keep seven years.
To make conserve of hips.
GATHER hips before they grow soft, cut off the heads and stalks, slit them in halves, take out all the seeds and white that is in them very clean, then put them into an earthen pan, and stir them every day or they will grow mouldy. Let them stand till they are soft enough to rub them thro' a coarse hari-sieve, as the pulp comes take it off the sieve: they are a dry berry, and will require pain to rub them thro'; then add its weight in sugar, mix them well together without boiling, and keep it in deep gallipots for use.
To make syrup of roses.
INFUSE three pounds of dmask rose-leaves in a gallon of warm water, in a well-glazed earthen pot, with a narrow mouth, for eight hours, which stop so close, that none of the
