like againe, with some butter, and sugar, and Rose-water, melting
the butter upon some coales, before you put it into the Pye.


_To keep Hartichoakes for all the yeare._

The fittest time is about _Michaelmas_, and then according to the
proportion of _Hartichoakes_ you will keep, seeth a quantity of water
in a pot or pan, seasoning it so with white salt that it may have
a reasonable tast, then put a fit quantity of white salt into the water,
and boyle them together, and scum them well; then put a
good quantity of good _Vineger_ to them, to make the liquor somewhat
sharp, and boyle it again, then parboyle your _Hartichoakes_
that you mind to keep, in another liquor, take them out of it, and
let them coole, then set your first liquor againe on the fire to
boyle, and scumming it throughly, let it coole againe; when it is
throughly cold, put it up in some firkin, or large earthen pot, and
put in your _Hartichoakes_ to them handsomely, for bruising them;
then cover them close from the aire, and so keep them to spend at
your pleasure.


_To Preserve Hartichoakes_.

Heat water scalding hot first, then put in your _Hartichoakes_ and
scald them, and take away all the bottomes, and leaves about
them, then take _Rose water_ and _Sugar_ and boyle them alone a little
while, then put the _Hartichoakes_ therein, and let them boyle
on a soft fire till they be tender enough, let them be covered all
the time they boyle, then take them out and put them up for