–1—How to preserve eringo roots, aenulac campana, and others in the same manner. Boil them until they are tender, then remove their piths, and leave them in a colander until they have drained as much as they will. Then put them into a cold syrup that you have ready, then let them steep up to … Continue reading Platt, Section A/1, Preserving, Conserving, and Candying