369. _To make a Conserve of Clove Jilly Flowers as an excellent Cordiall._ Take to every ounce of flowers all the white cut off 3 ounces of sugar beat them very small so keep them to a pound which put into an earthen or silver bason set it over the fire stir it till the Sugar dissolve and to a pound put an ounce and half of powder of cloves a grain and half of civet a grain and half of beaszer half a grain of unicorns horn the juice of half a lemon mingle all well together and keep it for your use. 370. _Apricockes the best way to preserve in Jelly._ Take apricockes before full ripe pare them and cut them in halves & lay them in double refined Sugar finely beaten to a pound of apricockes 3 quarters of a pound of Sugar let them stand all night and if you have not jelly of white currance take the worser sort of apricockes pale in colour and slice them thin and to 3 quarters of a pound of slices take half a pound of Sugar put them in a silver bason and set them on the fire till the Sugar be melted and when it is scaulding hot strain the sirrop from your apricocks and set it by till your half apricocks boyle then put your sirrop to them and boyle it together till your apricocks be clear they must be very well scummed to a pound of halves take 3 quarters of a pound of slices put your halves in glasses & strain your sirrop to them through a tiffeny. 371. _To pickle Violets for Sallets._ Cut your stalks very close put them in a glass strew some Sugar on y^m mingled with a little Salt so do till all be in then pour on your vinegar a pint of vinegar to half a pound of sugar and press them down till the flowers sinke which they will in 4 or 5 days. 372. _To preserve Goosberrys in Jelly._ Take the fairest goosberries stone them into fair water to every pound of the berrie 3 quarters of a pound of double refined sugar and put a little fair water to it when it boyles put in 3 quarters of pound of measur’d goosberrys and boyle them in your sirrop till they are all broken then strain out your sirrop and set it by then take to a pound of your stoned goosberrys a pound of double refined Sugar put it in your bason set it on the fire with very little water when it boyles and is clear scummed put in your stoned goosberries as it boyles so let it boyle till they are clear then put to them the sirrop you set by let them boyle a little together then glass them up you must do but a row at a time ye berry must turn white. 373. _To preserve Goosberries._