, and sift them as clean as may be, then
pour them upon a clean Cloth, and shake them up and down till there be
hardly any Sugar hanging about them; then if you would have them look as
though they were new gathered, have some help, and open them with your
fingers before they be quite cold, and if any Sugar hang about them, you
may wipe it off with a fine Cloth; to candy Rosemary Flowers, or
Archangel, you must pull out the string that stands up in the middle of
the Blossom, and take them which are not at all faded, and they will
look as though they were new gathered, without opening.

41. _To pickle Cucumbers._

Take the least you can get, and lay a layer of Cucumbers, and then a
layer of beaten Spices, Dill, and Bay Leaves, and so do till you have
filled your Pot, and let the Spices, Dill, and Bay Leaves cover them,
then fill up your Pot with the best Wine Vinegar, and a little Salt,
and so keep them.

Sliced Turneps also very thin, in some Vinegar, Pepper and a little
Salt, do make a very good Sallad, but they will keep but six Weeks.

42. _To make Sugar Cakes._

Take a pound of fine Sugar beaten and searced, with four Ounces of the
finest Flower, put to it one pound of Butter well washed with
Rose-water, and work them well together, then take the Yolks of four
Eggs, and beat them with four Spoonfuls of Rosewater, in which hath been
steeped two or three days before Nutmeg and Cinamon, then put thereto so
much Cream as will make it knead to a stiff Paste, rowl it into thin
Cakes, and prick them, and lay them on Plates, and bake them; you shall
not need to butter your Plates, for they will slip off of themselves,
when they are cold.

43. _To make a very fine Cream._

Take a quart of Cream, and put to it some Rosewater and Sugar, some
large Mace, Cinamon and Cloves; boil it together for a quarter of an
hour, then take the yolks of eight Eggs, beat them together with some
of your Cream, then put them into the Cream which is boiling, keep it
stirring lest it curdle, take it from the fire, and keep it stirring
till it be a little cold, then run it through a Strainer, dish it up,
and let it stand one night, the next day it will be as stiff as a
Custard, then stick it with blanched Almonds, Citron Pill and Eringo
roots, and so serve it in.

44. _To make Syrup of Turneps for a Consumption._

Take half a peck of Turneps washed and pared clean, cut them thin, put
to them one pound of Raisins of the Sun stoned,