any of the seeds in it; work it well together, and pour it in the moulds, when it is mixed of an equal substance, which prove by pouring some with a spoon, as any other jelly.
To make Pomegranate Conserve.
Take a good large ripe pomegranate of a fine colour, seed it one after another; then squeeze it in a linen cloth, to get the juice, which boil, and reduce a half; put it to a pound of sugar, refined as for violet conserve; when it is half cold, work it well together and dress it in the moulds as usual.
To make Conserve of Hips.
Gather your hips before they grow soft, cut off the heads and stalks, split them in half, and take out all the seeds and white; put them in an earthen pan, stir them every day lest grow mouldy, and let them stand till they are soft enough to rub through a coarse hair sieve; they are a dry berry and rub through with some difficulty; add to them their weight in sugar, and mix them well together without boiling, keeping it in gallypots for use.
To make Conserve of Red Roses.
Take red rose buds, bruise them in a marble mortar, adding by degrees fine powder sugar sifted, to the quantity of three pounds; beat them till no particles arise, and till the whole becomes a firm and solid mixture.
To make Conserve of Oranges Peel.
Take the clear rind of oranges, steep them in water of a moderate heat till they are tender;
