A
QUEENS
Delight;

OR,

The Art of Preserving, Conserving and Candying.

As also

A right Knowledge of making Perfumes, and Distilling the most Excellent Waters.

Never before Published.

LONDON,
Printed by E. Tyler, and R. Holt, for Nath.
Brooke, at the Angel in Corn-Hill, near the
Royal Exchange. 1671.

Table of Contents

A QUEENS DELIGHT OF Conserves, and Preserves, Candying and Distilling
To preserve white Pear Plums, or green.
To preserve Grapes
To preserve Quinces white.
To preserve Respass.
To preserve Pippins.
To preserve fruits green.
To preserve Oranges and Lemons the best way.
An approved Conserve for a Cough or Consumption of the Lungs.
To make conserve of Any of these Fruits.
To dry any Fruits after they are preserved, to or Candy them.
To preserve Artichokes young, green Walnuts and Lemons, and the
To preserve Quinces white or red.
To preserve Grapes.
To preserve Pippins, Apricoks, Pear-Plums and Peaches when they are
To preserve Pippins, Apricocks, Pear-Plums, or Peaches green.
To dry Pippins, or Pears without Sugar.
To make Syrup of Clove-gilly flowers.
To make Syrup of Hysop for Colds.
To make Orange Water.
To dry Cherries.
To make juyce of Liquorish.
A Perfume for Cloths, Gloves.
To make Almond Bisket.
To dry Apricocks.
To make Quinces for Pies.
The best way to break sweet Powder.
To make excellent Perfumes.
To make Conserve of Roses boiled.
To make Conserves of Roses unboiled.
To make a very good