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A Book of Fruits and Flowers

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Take of _Marigold_ leaves, _Porret_ blades or leaves, and _Housleke_, of all two handfulls, beat them all very small in a Morter, and put to them the whites of two new layd Eggs, and beat them very well till they be throughly incorporated with the Eggs, and apply this till you be well, renew it every day. _The use of Conserve of Marigolds._ Conserve of _Marigolds_ taken fasting in the morning, is good for Melancholy, cureth the trembling and shaking of the heart, is good to be used against the Plague, and Corruption of the Aire. * * * * * _Of Cherries_. _A way to dry Cherries_. Take three quarters of a pound of _Sugar_, and a pound of _Cherries_,
Companion to the Bible

COMPANION TO THE BIBLE. BY REV. E.P. BARROWS, D.D., PROFESSOR OF BIBLICAL LITERATURE. GENERAL PREFACE. The design of the present work, as its title indicates, is to assist in the study of God's word. The author has had special reference to teachers of Bible classes and Sabbath-schools; ministers of the gospel
their stalks and stones taken from them, then put a spoonfull of clean water in the Skillet, and so lay a lay of _Cherries_ and another of _Sugar_, till your quantity be out, then set them on the fire, and boyle them as fast as conveniently you can, now and then shaking them about the Skillet, for fear of burning, and when you think they are enough, and clear, then take them off the fire, and let them stand till they be halfe cold, then take them out as clear from the Syrupe as you can, and lay them one by one upon sheets of glasse, setting them either abroad in the sunne, or in a window where the sunne may continually be upon them. If they dry not so fast as you would have them, then in the turning scrape some loafe _Sugar_ finely upon them, but add no greater heat then the sunne will afford, which will be sufficient if they be well tended, and let no dew fall on them by any means, but in the evening set them in some warm Cupboard. _How to Preserve Cherries_. Take the _Cherries_ when they be new gathered off the Tree, being full ripe, put them to the bottome of your Preserving pan, weighing to every pound of _Cherries_, one pound of _sugar_, then throw some of the _sugar_ upon the _Cherries_, and set them on a very quick fire, and as they boyle throw on the rest of the _sugar_, till the Syrupe be thick enough, then take them out, and put them in a gally pot while they are warm; you may if you will, put two or