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 them clean, and cut the white from the red; to a quart of flowers put two quarts of spring water, let it stand for two days in a cold place, and after boil it till it comes to a quart; strain it off, and put in half a pound of double refined sugar, and boil it up again for three or four minutes; pour it into a china bowl, let it stand to cool, and when it is quite cold scum it, put it into bottles, cork them well, and tie them down with leather.

Clip your gillyflowers, sprinkle them with fair water, put them into an earthen pot, stop them very close, set them in a kettle of boiling water, and let them boil for two hours; then strain out the juice, put a pound and a half of fine sugar to a pint of juice, put it into a preserving-pan, set it on the fire, keeping it stirring till the sugar is all melted, but do not let it boil; then set it by to cool, and bottle it.

Gather your berries in the heat of the day, and set them in an earthen pot in the oven; then squeeze out the juice, and put the juice of one peck of berries to two pounds of Lisbon sugar, and boil them together for a quarter of an hour; let it cool, and bottle it.

Take three quarts of the juice of clarified buckthorn berries, and four pounds of brown sugar; make them into a syrup over a gentle fire, and, while it is warm, mix it with a drachm of the distilled