The closet of Sir Kenelm Digby Knight opened

A Sucket is made in like manner of the Carneous substance of stalks of Lettice. It is the knob, out of which the Lettice groweth, which being pared, and all the tough rind being taken off, is very tender and so it is a pretty way downwards the root. This also is very cooling and smoothing. In Italy these tender stalks of Mallows are called Mazzocchi and they eat them (boiled tender) in Sallets, either hot or cold, with Vinegar and Oyl,or Butter and Vinegar, or juyce of Oranges. CONSERVE OF RED ROSES Doctor Glisson makes his conserve of red Roses thus : Boil gently a pound of red Rose leaves (well picked, and the Nails cut off) in about a pint and a half (or a little more, as by discretion you shall judge fit, after having done it once ; The Doctors Apothecary takes two pints) of Spring water ; till the water have drawn out all the Tincture of the Roses into it self, and that the leaves be very tender, and look pale like Linnen ; which may be in a good half hour, or an hour, keeping the pot covered whiles it boileth. Then pour the tincted Liquor from the pale Leaves (strain it out, pressing it gently, so that you may have Liquor enough to dissolve your Sugar) and set it upon the fire by it self to boil, putting into it a pound of pure double refined Sugar in small Powder ; which as soon as it is dissolved, put in a second pound ; then a third, lastly a fourth, so that you have four poundof Sugar to every pound of Rose-leaves. (The Apothecary useth to put all the four pounds into the Liquor altogether at once,) Boil thesefour poundsof Sugar with the tincted Liquor,till it be a high Syrup, very near a candy height, (as high as it can be, not to flake or candy) Then put the pale Rose-leaves, into this high Syrup, as it yet standeth upon the fire, or immediately upon the taking it off the fire. But presently take it from the fire, and stir them exceeding well together, to mix them uniformly ; then let them stand till they be cold ; then pot them up. If you put up your Conserve into pots, whiles it is yet throughly warm, and leave them uncovered some days, putting them in the hot Sun or stove, there will grow a fine candy upon the top, which will preserve the conserve without paper upon it, from moulding, till you break the candied crust, to take out some of the conserve. The colour both of the Rose-leaves and the Syrup about them, will be exceeding beautiful and red, and the taste excellent ; and the whole very tender and smoothing, and easie to digest in the stomack without clogging it, as doth the ordinary rough conserve made of raw Roses beaten with Sugar, which is very rough in the throat. The worst of it is, that if you put not a Paper to lie always close upon the top of the conserve, it will be apt to grow mouldy there on the top ; especially après que le pot est entamé. The Conserve of Roses, besides being good for Colds and Coughs, and for the Lunges,is exceeding good for sharpness and heat of Urine, and soreness of the bladder, eaten much by it self, or drunk with Milk, or distilled water of Mallows,and Plantaine, or of Milk.