A

BOOK

OF

Fruits & Flowers

SHEWING

The Nature and Use of them, either

for Meat or Medicine.

AS ALSO:

To Preserve, Conserve, Candy, and in Wedges,
or Dry them. To make Powders, Civet bagges,
all sorts of Sugar-works, turn'd works in Sugar,
Hollow, or Frutages; and to Pickell them.

And for Meat.

To make Pyes, Biscat, Maid Dishes, Marchpanes, Leeches,
and Snow, Craknels, Caudels, Cakes, Broths, Fritter-stuffe,
Puddings, Tarts, Syrupes, and Sallets.

For Medicines.

To make all sorts of Poultisses, and Serecloaths for any member
swell'd or inflamed, Ointments, Waters for all Wounds, and Cancers, Salves
for Aches, to take the Ague out of any place Burning or Scalding;
For the stopping of suddain Bleeding, curing the Piles,
Ulcers, Ruptures, Coughs, Consumptions, and killing
of Warts, to dissolve the Stone, killing the
Ring-worme, Emroids, and Dropsie,
Paine in the Ears and Teeth,
Deafnesse.

Contra vim mortis, non est Medicamen in hortis.

LONDON:

Printed by M.S. for Tho: Fenner at the South entrance of
the Royall Exchange, London, 1653.

Of Lemmons.

A Lemmon Sallet.

Take Lemmons, rub them upon a Grate, to make theirrinds smooth, cut them in halves, take out the meatof them, and boyle them in faire water a goodwhile, changing the water once or twice in theboyling, to take away the bitternesse of them, whenthey are tender take them out and scrape away all the meat (ifany be left) very cleane, then cut them as thin as you can (tomake them hold) in a long string, or in reasonable short pieces,and lay them in your glasse, and boyling some of the best White-winevineger with shugar, to a reasonable thin Syrupe, powreit upon them into your glasse, and keep them for your use.

To Preserve Oranges or Lemmons.

Take your Oranges or Lemmons, lay them in water three dayes,and three nights, to take away their bitternesse, then boyle themin faire water till they be tender, make as much Syrupe for themas will make them swim about the pan, let them not boyle toolong therein, for it will make the skins tough; then let them lieall night in the Syrupe, to make them take the Syrupe in themorning, boyle the Syrupe to his thicknesse, and put them ingally pots or glasses, to keep all the yeare, and this is the best wayto Preserve Orenges, Lemmons, or Citrons.

To make Past of Lemmons.

Take halfe a dozen of thick-rined Lemmons, cut them throughthe middest, and boyle them tender in faire water, then stampthem in a Morter, strayne the juyce or pulp from them, and dryit, and put two pound of Shugar to it, then make it into what fashionyou will, on a sheet of white paper, dry it in an Oven, andturne it often for two dayes and two nights, for in that time itwill be dry enough; box it thus up, and it will endure all theYeare.

Sweet Bagges to lay amongst Linnen.

Take Orris, Cypris, Calamus, Fusis, all of them grosse beaten, andGalli