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Preparations and Compositions. Part III.

If

CONSERVA ROSiE. Dub.

Conserve of Bed Roses.Pluck the petals of red rose buds from the calyces ; and ha-ving cut off the heels, beat them, gradually adding threetimes their weight of refined sugar.

CONSERTA ROSiE GAELICS. Ed.

Conserve of Red Roses.

Beat the petals of red rose buds to pulp ; and add, during the

beating, three times their weight of double refined sugar.

La Grange says, that by infusing the red rose leaves infour times their weight of water, and squeezing them out ofthe infusion, they lose their bitterness, and are more easilyreduced to a pulp, which he then mixes with a thick syrup,prepared by dissolving the sugar in the expressed liquor, andboiling it down to the consistence of an electuary.

It is scarcely necessary to make any particular remarks onthese conserves. Their taste and virtues are compounded ofthose of sugar, and the substance combined with it. Thehips are acidulous and refrigerant, the orange rind bitter andstomachic, and the red rose buds astringent.

Electuarium aromaticum. Ed.Aromatic Electuary.Take of

Aromatic powder, one part;Syrup of orange-peel, two'parts;Mix and beat them well together, so as to form an electuary.

Dub.Take of

Cinnamon,

Nutmeg, of each half an ounce ;

Refined sugar,

Saffron, of each one ounce;

Lesser cardamom seeds, husked,

Cloves, each two drachms ;

Precipitated chalk, two ounces;

Syrup of orange-peel, a sufficient quantity.Powder the aromatics separately, then mix them with the

syrup.