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Sect. II: Conserves

The way of making conserves is twofold, one of herbs and flowers, and the other of fruits. 2. Conserves of herbs and flowers are thus made; if you make your conserve of herbs, as of scurvy-grass, wormwood, rue, and the like, take only the leaves and tender tops (for you may beat your heart out before you can beat the stalks small) and having beaten them, weigh them, and to every pound of them add three pounds of sugar; you cannot beat them too much. 3. Conserves of fruits, as of barberries, sloes, and the like, are thus made; first, scald the fruit, then rub the pulp through a thick hair sieve made for that purpose, called a pulping-sieve; you may do it for a need with a back of a spoon; then take this pulp, thus drawn, and add to it its weight of sugar, and no more; put it into a pewter vessel, and over a charcoal fire; stir it up and down till the sugar be melted, and your conserve is made. 4. Thus you have the way of making conserves; the way of keeping them is in earthen pots. 5. The dose is usually the quantity of a nutmeg at a time, morning and evening, or (unless they are purging) when you please. 6. Of conserves, some keep many years, as conserve of roses; others but a year, as conserve of borage, bugloss, cowslips, and the like. 7. Have a care of the working of some conserves presently after they are made; look to them once a day, and stir them about: conserves of borage, bugloss, and wormwood, have got an excellent faculty at that sport. 8. You may know when your conserves are almost spoiled by this; you shall find a hard crust at top, with little holes in it, as though worms had been eating there.