and have their right smell.

150. _Conserve of Barberries._

Take Barberries, infuse them in a pot as other Fruits spoken of before,
then strain them, and to every pound of liquor take two pounds of Sugar,
boil them together over the fire till it will come from the bottom of
the Posnet, and then put it into Gally-pots and keep it with fine Sugar
strewed over it.

151. _To preserve Barberries without Fire._

Take your fairest bunches and lay a Lay of fine Sugar into the bottom of
the pot, and then a Lay of Barberries, and then Sugar again, till all be
in, and be sure to cover them deep with Sugar last of all, and cover
your pot with a bladder wet and tyed on, that no Air get in, and they
will keep and be good, and much better to garnish dishes with than
pickled Barberries, and are very pleasant to eat.

152. _To Candy Almonds to look as though they had their Shells on._

Take Jordan Almonds and blanch them, then take fine Sugar, wet it with
water, and boil it to a Candy height, colour it with Cochineal, and put
in a grain of Ambergreece; when you see it at a Candy height, put in
your Almonds well dried from the Water, and shake them over the fire
till you see they are enough, then lay them in a Stove or some other
warm place.

153. _To Candy Carrot Roots._

Take of the best and Boil them tender then pare them, and cut them in
such pieces as you like; then take fine Sugar boiled to a Candy height
with a little Water, then put in your Roots, and boil them till you see
they will Candy; but you must first boil them with their weight in Sugar
and some Water, or else they will not be sweet enough; when they are
enough, lay them into a Box, and keep them dry: thus you may do green
Peascods when they are very young, if you put them into boiling water,
and let them boil close covered till they are green, and then boiled in
a Syrup, and then the Candy, they will look very finely, and are good
to set forth Banquets, but have no pleasant taste.

154. _To make Syrup of Violets._

Take Violets clipped clean from the Whites, to every Ounce of Violets
take two Ounces of Water, so steep them upon Embers till the Water be as
blew as a Violet, and the Violets turned white, then put in more Violets
into the same Water, and again the third time, then take to every Quart
of Water four Pounds of fine Sugar, and boil it to a Syrup, and keep it
for your use; thus you may also make Syrup of Roses.

155. _To make a Syrup