Conserves and Sugars
College.] Conserves of the herbs of Wormwood, Sorrel, Wood-sorrel, the flowers of Oranges, Borrage, Bugloss, Bettony, Marigolds, the Tops of Carduus, the Flowers of Centaury the less, Clove-gilliflowers, Germander, Succory, the Leaves of Scurvy-grass, the flowers of Comfrey the greater. Citratiæ, Cinosbati, the roots of Spurge, herbs and flowers of Eye-bright, the tops of Fumitory, Goat’s-rue, the flowers of Broom not quite open, Hyssop, Lavender, white Lilies, Lilies of the Valley, Marjoram, Mallows, the tops of Bawm, the leaves of Mints, the flowers of Water Lilies, red Poppies, Peony, Peaches, Primroses, Roses, the leaves of Rue, the flowers of Sage, Elder Scabious, the leaves of Scordium, the flowers of Limetree, Coltsfoot, Violets, with all these are conserves made with their treble proportion of white sugar; yet note, that all of them must not be mixed alike, some of them must be cut, beaten, and gently boiled, some neither cut, beaten nor boiled, and some admit but one of them, which every artist in his trade may find out by this premonition and avoid error.