148. _To make a Paste to wash your hands withal._
Take a Pound of bitter Almonds, blanch them and beat them very fine in a
Mortar with four Ounces of Figgs, when it is come to a paste, put it
into a Gallipot and keep it for your use; a little at a time will serve.
149. _To keep Flowers all the Year._
Take any sort of pretty Flowers you can get, and have in readiness some
Rosewater made very slippery by laying Gum Arabick therein.
Dip your Flowers very well, and swing it out again, and stick them in a
sieve to dry in the Sun, some other of them you may dust over with fine
Flower, and some with searced Sugar, after you have wetted them, and so
dry them.
Either of them will be very fine, but those with Sugar will not keep so
well as the other; they are good to set forth Banquets, and to garnish
Dishes, and will look very fresh, 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.
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