Pick and wash your _Straw-Berries_ clean, and put them in the past one by another, as thick as you can, then take _Sugar, Cinamon_, and a little _Ginger_ finely beaten, and well mingled together, cast them upon the _Straw Berries_, and cover them with the lid finely cut into Lozenges, and so let them bake a quarter of an houre, then take it out, stewing it with a little _Cinamon_, and _Sugar_, and so serve it. * * * * * _Of Hartichoakes_. _How to make a Hartichoake Pye._ Boyle your _Hartichoakes_, take off all the leaves, pull out all the strings, leaving only the bottoms, then season them with _Cinamon_ and _Sugar_, laying between every _Hartichoake_ a good piece of Butter; and when you put your Pye into the Oven, stick the _Hartichoakes_ with slices of _Dates_, and put a quarter of a pint of White-wine into the Pye, and when you take it out of the Oven, doe the like againe, with some butter, and sugar, and Rose-water, melting the butter upon some coales, before you put it into the Pye. _To keep Hartichoakes for all the yeare._ The fittest time is about _Michaelmas_, and then according to the proportion of _Hartichoakes_ you will keep, seeth a quantity of water in a pot or pan, seasoning it so with white salt that it may have a reasonable tast, then put a fit quantity of white salt into the water, and boyle them together, and scum them well; then put a good quantity of good _Vineger_ to them, to make the liquor somewhat sharp, and boyle it again, then parboyle your _Hartichoakes_ that you mind to keep, in another liquor, take them out of it, and let them coole, then set your first liquor againe on the fire to boyle, and scumming it throughly, let it coole againe; when it is throughly cold, put it up in some firkin, or large earthen pot, and put in your _Hartichoakes_ to them handsomely, for bruising them; then cover them close from the aire, and so keep them to spend at your pleasure. _To Preserve Hartichoakes_. Heat water scalding hot first, then put in your _Hartichoakes_ and scald them, and take away all the bottomes, and leaves about them, then take _Rose water_ and _Sugar_ and boyle them alone a little while, then put the _Hartichoakes_ therein, and let them boyle on a soft fire till they be tender enough, let them be covered all the time they boyle, then take them out and put them up for your use. _To make a maid dish of Hartechoakes_. Take your _Hartichoakes_ and pare away all the top, even to the Meat, and boyle them in sweet Broth till they be somewhat tender, then take them oat, and put them in a dish, and seeth them with _Pepper, Cinamon_, and _Ginger_, then put them in the dish you mean to bake them in and put in marrow to them good store, and so let them bake, and when they be baked, put in a little _Vineger_ and _Butter_, and stick three or four leaves of the _Hartichoakes_ in the dish when you serve them up, and scrape Sugar upon the dish. *OF MEDICINES.*