the _Cowslips_, and so stirring them morning and evening to make
them settle for three weeks, keep them for your use.


_To Conserve Cowslips_.

Gather your Flowers in the midst of the day when all the dew is
off, then cut off all the white leaving none but the yellow blossome
so picked and cut, before they wither, weigh out ten ounces,
taking to every ten ounces of them, or greater proportion, if
you please, eight ounces of the best refined _Sugar_, in fine powder,
put the _Sugar_ into a pan, and candy it, with as little water as you
can, then taking it off the fire, put in your Flowers by little and
little, never ceasing to stir them till they be dry, and enough;
then put them into glasses, or gally pots, and keep them dry for
your use. These are rather Candied then Conserved _Cowslips_.


_To Preserve all kinde of Flowers in the Spanish
Candy in Wedges_.

Take _Violets_, _Cowslips_, or any other kinde of Flowers, pick
them, and temper them with the pap of two roasted _Apples_, and a
drop or two of _Verjuice_, and a graine of _Muske_, then take halfe a
pound of fine hard _Sugar_, boyle it to the height of _Manus Christi_,
then mix them together, and pour it on a wet Pye plate, then cut it
it in Wedges before it be through cold, gild it, and so you may
box it, and keep it all the year. It is a fine sort of Banquetting
stuffe, and newly used, your _Manus Christi_ must boyle a good
while and be kept with good stirring.