Crisp two handfuls of rose-leaves in some clarified sugar, boil them to fort souffle, then take the pan from the fire, pour it on a sieve, let the sirup run from the leaves, rubbing the latter in your hands, then dry them in a stove Boil your sugar again to souffle, adding a little carmine to color it, have a proper mould ready, pour the sugar into it, and put the flowers on it, push them down lightly with a fork, that they may be completely covered with the sugar; place the mould in a moderate stove, or oven for five days, then drain off the sirup; lav a sheet of paper on the table, and turn the candy quickly out of the mould.
Boil half a pound of sugar to fort souffle, pour into this sirup the best double-distilled rose water; boil it again to fort perle, mix with it a little prepared cochineal or carmine to color it, and pour your conserve into moulds.
Take a small quantity of red bastard saffron, and a little calcined alum, boil these in some water until it is sufficiently tinged for your purpose; then filter or strain it through a very close linen cloth; put five or six spoonfuls of sifted sugar into the pan, dilute it with the colored water, work it well with the bois a tabeller, and set it over a chafing-dish; when it begins to boil, add two more spoonfuls of sugar, and having worked it well, perfume it with some drops of essence of roses, and finish as directed. (See Orange-flower Drops.)
Take three-quarters of a pound of picked orange-flowers, a pound of musk roses, six drachms of cinnamon, and two of cloves (both bruised); put them into a cucurbite with three gallons of pure water; on distilling this, it will yield a gal-lon and a half, in which dissolve twelve pounds of fine sugar broken up; add to it an equal quantity of spirit of jessamine, color it crimson with cochineal, filter and bottle it.