4. As for barks, we have but few come to our hands to be done, and of those the few that I can remember, are, oranges, lemons, citrons, and the outer bark of walnuts, which grow without-side the shell, for the shells themselves would make but scurvy preserves; these be they I can remember, if there be any more put them into the number.
The way of preserving these, is not all one in authors, for some are bitter, some are hot; such as are bitter, say authors, must be soaked in warm water, oftentimes changing till their bitter taste be fled; But I like not this way and my reason is this; Because I doubt when their bitterness is gone, so is their virtue also; I shall then prescribe one common way, namely, the same with the former, viz. First, boil them whole till they be soft, then make a syrup with sugar and the liquor you boil them in, and keep the barks in the syrup.
5. They are kept in glasses or in glaz’d pots.
6. The preserved flowers will keep a year, if you can forbear eating of them; the roots and barks much longer.
7. This art was plainly and first invented for delicacy, yet came afterwards to be of excellent use in physic; For,
(1.) Hereby medicines are made pleasant for sick and squeamish stomachs, which else would loath them.
(2.) Hereby they are preserved from decaying a long time.