A QUEENS Delight;

 OR, The Art of Preserving, Conserving and Candying. 

 As alsoA right Knowledge of makingPerfumes, 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 theRoyal Exchange. 1671. 

A QUEENS DELIGHT OF Conserves, and Preserves, Candying and DistillingWaters. 

_To preserve white Pear Plums, or green. _

Take the Plums, and cut the stalk off, and wipe them then take the justweight of them in Sugar, then put them in a skillet of water, and letthem stand in and scald, being close covered till they be tender, theymust not seeth, when they be soft lay them in a Dish, and cover themwith a cloth, and stew some of the the Sugar in the glass bottom, andput in the Plums, strewing the sugar over till all be in, then let themstand all night, the next day put them in a pan, and let them boil apace, keeping them clean scummed, & when your Plums look clear, yoursyrup will gelly, and they are enough. If your Plums be ripe, peel offthe skins before you put them in the glass; they will be the better andclearer a great deal to dry, if you will take the Plums white; if green, do them with the rinds on. 

_To preserve Grapes_

Take Grapes when they be almost through ripe, and cut the stalks off, and stone them in the side, and as fast as you can stone them strewSugar on them; you must take to every pound of Grapes three quarters ofa pound of Sugar, then take some of the sower Grapes; and wring thejuyce of them, and put to every pound of Grapes two spoonfuls of juyce, then set them on the fire, and still lift up the pan and shake it round, for fear of burning to, then set them on again, & when the Sugar ismelted, boil them as fast as you can possible, and when they look veryclear, and the syrup is somewhat thick, they are enough. 

_To preserve Quinces white. _

Take a pair and coar them, and to every pound of your equal weights inSugar and Quince, take a wine pint of water; put them together, and boilthem as fast as you can uncovered; and this way you may also preservePippins white as you do Quinces. 

_To preserve Respass. _

Take a pound of Respass, a pound of fine Sugar, a quarter of a pint ofthe juyce of Respass, strew the Sugar under and above the Respass, sprinkle the juyce all on them, set them on a clear fire, let them boilas soft as is possible, till the syrup will gelly, then take them off, let them stand till they be cold, then put them in a glass. After thismanner is the best way. 

_To preserve Pippins. _

Take fair Pippins, and boil them in fair water till they be somewhattender, then take them out, and peel off the skins and put them into afair earthen pot, and cover them till they be cold, then make the syrupwith fair water and Sugar, seeth it, and scum it very clean, then beingalmost cold, put in your Pippins, so boil them softly together, put inas much rind of Oranges as you think will tast them, if you have noOranges take whole Cinamon and Cloves, so boil them high enough to keepthem all the year. 

_To preserve fruits green. _

Take Pippins, Apricocks, Pear-Plums, or Peaches when they be green, scald them in hot water, and peel them or scrape them, put them intoanother water not so hot as the first, then boil them very tender, takethe weight of them in Sugar, put to it as much water as will make asyrup to cover them; then boil them something leisurely, and take themup, then boil the syrup till it be somewhat thick, that it will battenon a dish side, and when they are cold, put them together. 

_To preserve Oranges and Lemons the best way. _

Take and boil them as for paste, then take as much sugar as they weigh, and put to it as much water as will cover them by making a syrrup, thenboil them very leisurely till they be clear, then take them up and boilthe syrup till it batten on the dish side, and when they are cold putthem up, &c. 

_An approved Conserve for a Cough or Consumption of the Lungs. _

Take a pound of Elecampane Roots, draw out the pith, and boil them intwo waters till they be soft, when it is cold put to it the likequantity of the pap of roasted Pippins, and three times their weight ofbrown sugar-candy beaten to powder, stamp these in a Mortar to aConserve, whereof take every morning fasting as much as a Walnut for aweek or fortnight together, and afterwards but three times a week. _Approved_. 

_To make conserve of Any of these Fruits. _

When you have boiled your paste as followeth ready to fashion on thePie-plate, put it up into Gallipots, and never dry it, and this is allthe difference between Conserves. And so you may make Conserves of anyFruits, this is for all hard Fruits, as Quinces, Pippins, Oranges andLemons. 

_To dry any Fruits after they are preserved, to or Candy them. _

Take Pippins, Pears or Plums, and wash them out in warm water from thesyrup they are preserved in, strew them over with searsed Sugar, as youwould do flower upon fish to fry them; set them in a broad earthen Pan, that they may lie one by one; then set them in a warm Oven or Stove todry. If you will candy them withall, you must strew on Sugar three orfour times in the drying. 

_To preserve Artichokes young, green Walnuts and Lemons, and theElecampane-Roots, or any bitter thing. _

Take any of these, and boil them tender, and shift them in their boylingsix or seven times to take away their bitterness out of one hot waterinto another, then put a quart of Salt unto them, then take them up anddry them with a fair cloth, then put them into as much clarified Sugaras will cover them, then let them boil a walm or two, and so let themstand soaking in the Sugar till the next morning, then take them up andboil the Sugar a little higher by it self, and when they are cold putthem up. 

Let your green Walnuts be prickt full of holes with a great pin, and letthem not be long in one water, for that will make them look black; beingboiled tender, stick two or three Cloves in each of them. 

Set your Elecampane-Roots, being clean scraped, and shifted in theirboilings a dozen times, then dry them in a fair cloth, and so boil themas is above written, take half so much more than it doth weigh, becauseit is bitter, &c. 

_To preserve Quinces white or red. _

Take the Quinces, and coar them, and pare them, those that you will havewhite, put them into a pail of water two or three hours, then take asmuch Sugar as they weigh, put to it as much water as will make a Syrupto cover them, then boil your Syrup a little while, then put yourQuinces in, and boil them as fast as you can, till they be tender andclear, then take them up, and boil the Syrup a little higher by it self, and being cold put them up. And if you will have them red, put them rawinto Sugar, and boil them leisurely close covered till they be red andput them not into cold water. 

_To preserve Grapes. _

Take the Clusters, and stone them as you do Barberries, then take alittle more Sugar than they weigh, put to it as much Apple water as willmake a Syrup to cover them, then boil them as you do Cherries as fast asyou can, till the Syrup be thick and being cold pot it, thus may youpreserve Barberries or English Currans, or any kind of Berries. 

_To preserve Pippins, Apricoks, Pear-Plums and Peaches when they areripe. _

Take Pippins and pare them, bore a hole through them, & put them into aPail of water, then take as much Sugar as they do weigh, and put to itas much water as will make a Syrup to cover them, and boil them as fastas you can, so that you keep them from breaking, until they be tender, that you may prick a Rush through them: let them be a soaking till theybe almost cold, then put them up. 

Your Apricoks and Peaches must be stoned & pared, but the Pear-Plumsmust not be stoned nor pared. Then take a little more Sugar than theyweigh, then take as much Apple water and Sugar as will make a Syrup forthem, then boil them as you do your Pippins, and Pot them as you do thePippins likewise, &c. 

_To preserve Pippins, Apricocks, Pear-Plums, or Peaches green. _

Take your Pippins green and quoddle them in fair water, but let thewater boil first before you put them in, & you must shift them in twohot waters before they will be tender, then pull off the skin from them, and so case them in so much clarified Sugar as will cover them, and soboil them as fast as you can, keeping them from breaking, then take themup, and boil the syrup until it be as thick as for Quiddony; then potthem, and pour the syrup into them before they be cold. 

Take your Apricocks and Pear-Plums and boil them tender, then take asmuch Sugar as they do weigh, and take as much water as will make thesyrup, take your green Peaches before they be stoned and thrust a pinthrough them, and then make a strong water of ashes, and cast them intothe hot standing lye to take off the fur from them, then wash them inthree or four waters warm, so then put them into so much clarified Sugaras will candy them; so boil them, and put them up, &c. 

_To dry Pippins, or Pears without Sugar. _

Take Pippins or Pears and prick them full of holes with a bodkin, & laythem in sweet wort three or four dayes, then lay them on a sievesbottom, till they be dry in an Oven, but a drying heat. This you may doto any tender Plum. 

_To make Syrup of Clove-gilly flowers. _

Take a quart of water, half a bushel of Flowers, cut off the whites, andwith a sieve sift away the seeds, bruise them a little; let your waterbe boiled, and a little cold again, then put in your Flowers, and letthem stand close covered twenty four hours; you may put in but half theflowers at a time, the strength will come out the better; to that liquorput in four pound of Sugar, let it lye in all night, next day boil it ina Gallipot, set it in a pot of water, and there let it boil till all theSugar be melted and the syrup be pretty thick, then take it out, and letit stand in that till it be through cold, then glass it. 

_To make Syrup of Hysop for Colds. _

Take a handful of Hysop, of Figs, Raisins, Dates, of each an ounce, ofCollipint half an handful, French Barley one ounce, boil therein threepints of fair water to a quart, strain it and clarifie it with twowhites of Eggs, then put in two pound of fine sugar, and boil it to asyrup. 

_To make Orange Water. _

Take a pottle of the best Maligo Sack, and put in as many of the peelsof Oranges as will go in, cut the white clean off, let them steep twentyfour hours; still them in a glass still, and let the water run into theReceiver upon fine Sugar-candy; you may still it in an ordinary Still. 

_To dry Cherries. _

Take a pound of sugar, dissolve it in thin fair water, when it is boileda little while, put in your Cherries after they are stoned, four poundto one pound of Sugar, let them lye in the Sugar three dayes, then takethem out of the syrup and lay them on sieves one by one, and set thembefore the Sun upon stools, turn them every day, else they will mould;when they look of a dark red colour, and are dry then put them up. Andso you may do any manner of Fruit. In the Sun is the best drying ofthem, put into the syrup some juyce of Rasps. 

_To make juyce of Liquorish. _

Take English Liquorish, and stamp it very clean, bruise it with ahammer, and cut it in peices; to a pound of Liquorish thus bruised, puta quart of Hysop water, let them soak together in an earthen pot a dayand a night, then pull the Liquorish into small pieces, and lay it insoak again two dayes more; then strain out the Liquorish, and boil theliquor a good while. Stir it often; then put in half a pound ofSugar-candy, or Loaf-sugar finely beaten, four grains of Musk, as muchAmbergreece, bruise them small with a little Sugar; then boil themtogether till it be good & thick, still have care you burn it not; thenput it out in glass plates, and make it into round rolls, and set it ina drying place till it be stiff, that you may work it into rolls to becut as big as Barley corns, and so lay them on a place again: If it beneedful strew on the place again a little Sugar to prevent thickning; sodry them still if there be need and if they should be too dry, the heatof the fire will soften them again. 

_A Perfume for Cloths, Gloves. _

Take of Linet two grains, of Musk three, of Ambergreece four, and theoyl of Bems a pretty quantity; grinde them all upon a Marble stone fitfor that purpose; then with a brush or sponge rake them over, and itwill sweeten them very well; your Gloves or Jerkins must first be washedin red Rose-water, and when they are almost dry, stretch them forthsmooth, and lay on the Perfumes. 

_To make Almond Bisket. _

Take the whites of four new laid Eggs, and two yolks, then beat it wellfor an hour together, then have in readiness a quarter of a pound of thebest Almonds blanched in cold water, & beat them very small withBose-wart, for fear of Oyling; then, have a pound of the best Loaf-sugarfinely beaten, beat that in the Eggs a while, then put in your Almonds, and five or six spoonfuls of the finest flower, and so bake themtogether upon Paper plates, you may have a little fine Sugar in a pieceof tiffany to dust them over as they be in the Oven, so bake them as youdo Bisket. 

_To dry Apricocks. _

First stone them, then weigh them, take the weight of them in doublerefined Sugar, make the syrup with so much water as will wet them, andboil it up so high, that a drop being droped on a Plate it will slipclean off, when it is cold, put in your Apricocks being pared, whilstyour Syrup is hot, but it must not be taken off the fire before you putthem in, then turn them in the syrup often, then let them stand 3quarters of an hour, then take them out of the syrup, and tie them up inTiffanies, one in a tiffany or more, as they be in bigness, and whilstyou are tying them up, set the syrup on the fire to heat, but not toboil, then put your Apricocks into the syrup, and set them on a quickfire, and let them boil, as fast as you can, skim them clean, and whenthey look clear take them from the fire, and let them lie in the syruptill the next day, then set them on the fire to heat, but not to boil;then set them by till the next day, and lay them upon a clean Sieve todrain, and when they are well drained, take them out of the Tiffanies, and so dry them in a Stove, or better in the Sun with Glasses over them, to keep them from the dust. 

_To make Quinces for Pies. _

Wipe the Quinces, and put them into a little vessel of swall Beer whenit hath done working; stop them close that no air can get in, and thiswill keep them fair all the year and good. 

_The best way to break sweet Powder. _

Take of Orrice one pound, Calamus a quarter of a pound, Benjamin onehalf pound, Storax half a pound, Civet a quarter of an ounce, Cloves aquarter of a pound, Musk one half ounce, Oyl of Orange flowers oneounce, Lignum Aloes one ounce, Rosewood a quarter of a pound, Ambergreece a quarter of an ounces. To every pound of Roses put a poundof powder; the bag must be of Taffity, or else the powder will runthrough. 

_To make excellent Perfumes. _

Take a quarter of a pound of Damask Rose-buds cut clean from the Whites, stamp them very small, put to them a good spoonful of Damask Rose-water, so let them stand close stoopped all night, then take one ounce and aquarter of Benjamin finely beaten, and also searsed, (if you will)twenty grains of Civit, and ten grains of Musk; mingle them welltogether, then make it up in little Cakes between Rose leaves, and drythem between sheets of Paper. 

_To make Conserve of Roses boiled. _

Take a quart of red Rose-water, a quart of fair water, boil in the Watera pound of red Rose-leaves, the whites cut off, the leaves must beboiled very tender; then take three pound of Sugar, and put to it apound at a time, and let it boil a little between every pound, so put itup in your pots. 

_To make Conserves of Roses unboiled. _

Take a pound of red Rose leaves, the whites cut off, stamp them veryfine, take a pound of Sugar, and beat in with the Roses, and put it in apot, and cover it with leather, and set it in a cool place. 

_To make a very good Pomatum. _

Take the Fat of a young Dog one pound, it must be killed well that theblood settle not into the fat, then let the outer skin be taken offbefore it be opened, lest any of the hair come to the fat, then take allthe fat from the inside, and as soon as you take it off fling it intoConduit water, and if you see the second skin be clear, peel it andwater it with the other: be sure it cools not out of the water: you mustnot let any of the flesh remain on it, for then the Pomatum will notkeep. To one pound of this fat take two pound of Lambs caule, and put itto the other in the water and when you see it is cold, drain it from thewater in a Napkin, and break it in little peices with your fingers, andtake out all the little veins; then take eight ounces of Oyl of Tartar, and put in that first, stiring it well together, then put it into aGallon of Conduit water, and let it stand till night; shift this with somuch Oyl and Water, morning and evening seven dayes together, and besure you shift it constantly; and the day before you mean to melt itwring it hard by a little at a time, and be sure the Oyl and water beall out of it, wring the water well out of it with a Napkin every timeyou shift it; then put in three pints of Rose-water; let it stand closecovered twelve hours, then wring out that, and put it in a pint of freshRose-water into a high Gallipot with the _Fæces_; then tie it close up, and set it in a pot of water, and let it boil two hours then take itout, and strain it into an earthen Pan, let it stand till it be cold;then cut a hole in it, and let out the water, then scrape away thebottom, and dry it with a cloth, and dry the pan, melt it in aChafing-dish of Coales, or in the Gallipots; beat it so long till itlook very white and shining; then with your hand fling it in fine Cakesupon white paper, and let it lye till it be cold, then put it intoGallipots. This will be very good for two or three years. 

_To make Raisin Wine. _

Take two pound of Raisins of the Sun shred, a pound of good powderedSugar, the juice of two Lemons, one pill, put these into an earthen Potwith a top, then take two gallons of water, let it boil half an hour, then take it hot from the fire, and put it into the pot, and cover itclose for three or four dayes, stirring it twice a day, being strainedput it into bottles, and stop it more close, in a fortnight or threeweeks it may be drunk; you may put in Clove Gilly flowers, or Cowslips, as the time of the year is when you make it; and when you have drawnthis from the Raisins, and bottled it up, heat two quarts of water more, put it to the ingredients, and let it stand as aforesaid. This will begood, but smaller than the other, the water must be boiled as the other. 

_To make Rasberry Wine. _

Take a Gallon of good Rhenish Wine, put into it as much Rasberries veryripe as will make it strong, put it in an earthen pot, and let it standtwo dayes, then pour your Wine from your Rasberries, and put into everybottle two ounces of Sugar, stop it up and keep it by you. 

_The best way to preserve Cherries. _

Take the best Cherries you can get, and cut the stalks something short, then for every pound of these Cherries take two pound of otherCherries, and put them of their stalks and stones, put to them tenspoonfuls of fair water, and then set them on the fire to boil very fasttill you see that the colour of the syrup be like pale Claret wine, thentake it off the fire, and drain them from the Cherries into a Pan topreserve in. Take to every pound of Cherries a quarter of Sugar, ofwhich take half, and dissolve it with the Cherry water drained from theCherries, and keep them boiling very fast till they will gelly in aspoon, and as you see the syrup thin, take off the Sugar that you keptfinely beaten, and put it to the Cherries in the boiling, the fasterthey boil, the better they will be preserved, and let them stand in aPan till they be almost cold. 

_A Tincture of Ambergreece. _

Take Ambergreece one ounce, Musk two drams, spirit of Wine half a pint, or as much as will cover the ingredients two or three fingers breadth, put all into a glass, stop it close with a Cork and Bladder; set it inHorse dung ten or twelve days, then pour off gently the Spirit of Wine, and keep it in a Glass close stopt, then put more spirit of Wine on theAmbergreece, and do as before, then pour it off, after all this theAmbergreece will serve for ordinary uses. A drop of this will perfumeany thing, and in Cordials it is very good. 

_To make Usquebath the best way. _

Take two quarts of the best _Aqua vitæ_, four ounces of scrapedliquorish, and half a pound of sliced Raisins of the Sun, Anniseeds fourounces, Dates and Figs, of each half a pound, sliced Nutmeg, Cinnamon, Ginger, of each half an ounce, put these to the _Aqua vitæ_, stop itvery close, and set it in a cold place ten dayes, stirring it twice aday with a stick, then strain and sweeten it with Sugar-candy; after itis strained, let it stand till it be clear, then put into the glass Muskand Ambergreece; two grains is sufficient for this quantity. 

_To preserve Cherries with a quarter of their weights in Sugar. _

Take four pound of Cherries, one pound of Sugar, beat your Sugar andstrew a little in the bottom of your skillet, then pull off the stalkand stones of your Cherries, and cut them cross the bottom with a knife;let the juyce of the Cherries run upon the Sugar; for there must be noother liquor but the juyce of the Cherries; cover your Cherries overwith one half of your Sugar, boil them very quick, when they are halfboiled, put in the remainder of your sugar, when they are almost enough, put in the rest of the sugar; you must let them boil till they part insunder like Marmalade, stirring them continually; so put them up hotinto your Marmalade glasses. 

_To make Gelly of Pippins. _

Take Pippins, and pare them, and quarter them, and put as much water tothem as will cover them, and let them boil till all the vertue of thePippins are out; then strain them, and take to a pint of that liquor apound of Sugar, and cut long threads of Orange peels, and boil in it, then take a Lemon, and pare and slice it very thin, and boil it in yourliquor a little thin, take them out, and lay them in the bottom of yourglass, and when it is boiled to a gelly, pour it on the Lemons in theglass. You must boil the Oranges in two or three waters before you boilit in the gelly. 

_To make Apricock Cakes. _

Take the fairest Apricocks you can get, and parboil them very tender, then take off the Pulp and their weight of Sugar, and boil the Sugar andApricocks together very fast, stir them ever lest they burn to, and whenyou can see the bottom of the Skillet it is enough; then put then intoCards sowed round, and dust them with fine Sugar, and when they are coldstone them, then turn them, and fill them up with some more of the samestuff; but you must let them stand for three or four dayes before youturn them off the first place; and when you find they begin to candy, take them out of the Cards, dust them with Sugar again; so do ever whenyou turn them. 

_To preserve Barberries the best way. _

First stone them and weigh them, half a pound of sugar to half a poundof them, then pair them and slice them into that liquor, take the weightof it in sugar; then take as many Rasberries as will colour it, andstrain them into the liquor, then put in the sugar, boil it as fast asyou can, then skim it till it be very clear, then put in yourBarberries, and that sugar you weighed, and so let them boil till theskin be fully risen up, then take them off, and skin them very clean, and put them up. 

_To make Lozenges of Red Roses. _

Boil your sugar to sugar again, then put in your Red Roses being finelybeaten and made moist with the juyce of a Lemmon, let it not boil afterthe Roses are in but pour it upon a Pye-plate, and cut it into what formyou please. 

_To make Chips of Quinces. _

First scald them very well, then slice them into a Dish, and pour aCandy Syrup to them scalding hot, and let them stand all night, then laythem on plates, and searse sugar on them, and turn them every day, andscrape more sugar on them till they be dry. If you would have them lookclear, heat them in syrup, but not to boil. 

_To make Sugar of Wormwood, Mint, Anniseed, or any other of that kinde. _

Take double refined Sugar, and do but wet it in fair water, orRose-water and boil it to a Candy, when it is almost boiled take it off, and stir it till it be cold; then drop in three or four drops of theOyls of whatsoever you will make, and stir it well; then drop it on aboard, being before fitted with Sugar. 

_To make Syrup of Lemons or Citrons. _

Pare off all the rindes, then slice your Lemmons very thin, and lay alare of Sugar finely beaten, and a lare of Lemons in a silver Basontill you have filled it, or as much as you mean to make, & so let itstand all night; the next day pour off the liquor that runs from it intoa glass through a Tiffany strainer. Be sure you put sugar enough to themat the first, and it will keep a year good, if it be set up well. 

_To make Jambals of Apricocks or Quinces. _

Take Apricocks or Quinces, and quoddle them tender, then take their Pulpand dry it in a dish over a Chafing-dish of coals, and set it in a Stovefor a day or two; then beat it in a stone Mortar, putting in as muchSugar as will make a stiff paste; then colour it with Saunders, Cochinele or blew Starch, and make it up in what colour you please, rowlthem with battle doors into long pieces, and tye them up in knots, andso dry them. 

_To make Cherry-water. _

Take nine pound of Cherries, pull out the stones and stalks, break themwith you hand, and put them into nine pints of Claret Wine, take nineounces of Cinamon, and three Nutmegs, bruise them, and put them intothis, then take of Rosemary and Balm, of each half a handful, of sweetMarjoram a quarter of a handful; put all these with the aforenamed intoan earthen pot well leaded; so let them stand to infuse twenty fourhours; so distil it in a Limbeck, keeping the strongest water by itself, put some sugar finely beaten into your glasses. If your firstwater be too strong, put some of the second to it as you use it. If youplease you may tye some Musk and Ambergreese, in a rag, and hang it by athread in your glass. 

_To make Orange Cakes. _

Take Oranges and pare them as thin as you can, then take out the meatsclean, and put them in water; let them lye about an hour, shift thewater, and boil them very tender in three or four waters, then put themup, and dry them on a cloath: mince them as small as you can, then putthem into a dish, and squeeze all the juyce of the meat into them, andlet them stand till the next day, take to every pound of these a poundand a quarter of double refined Sugar. Boil it with a spoonful of waterat the bottom to keep it from burning till it be Sugar again; then putin your Oranges and let them stand and dry on the fire, but not boil;then put them on glass plates, and put them in a stove, the next daymake them into Cakes, and so fry them as fast as you can. 

_To preserve Oranges the French way. _

Take twelve of the fairest Oranges and best coloured, and if you can getthem with smooth skins they are the better, and lay them in Conduitwater, six dayes and nights, shifting them into fresh water morning andevening; then boil them very tender, and with a knife pare them verythin, rub them with salt, when you have so done, core them with a coringIron, taking out the meat and seeds; then rub them with a dry cloth tillthey be clean, add to every pound of Oranges a pound and half of Sugar, and to a pound of sugar a pint of water; then mingle your, sugar andwater well together in a large skillet or pan; beat the whites of threeEggs and put that into it, then set it on the fire, and let it boiltill it rises, and strain it through a Napkin; then set it on the fireagain, and let it boil till the syrup be thick, then put in yourOranges, and make them seethe as fast as you can, now and then puttingin a piece of fine loaf Sugar the bigness of a Walnut, when they haveboiled near an hour, put into them a pint of Apple water; then boil themapace, and add half a pint of white Wine, this should be put in beforethe Apple-water, when your Oranges are very clear, & your Syrup is sothick that it will gelly, (which you may know by setting some to cool ina spoon) when they are ready to be taken off from the fire; then put inthe juyce of eight Lemons warm into them, then put them into an earthenpan, and so let them stand till they be cold, then put every Orange in aseveral glass or pot; if you do but six Oranges at a time it is thebetter. 

_To preserve green Plums. _

The greatest Wheaten Plum is the best, which will be ripe in the midstof _July_, gather them about that time, or later, as they grow inbigness, but you must not suffer them to turn yellow, for then theynever be of good colour; being gathered, lay them in water for the spaceof twelve hours, and when you gather them, wipe them with a clean linnencloth, and cut off a little of the stalks of every one, then set twoskillets of water on the fire, and when one is scalding hot put in yourPlums, and take them from the fire, and cover them, and let them restfor the space of a quarter of an hour; then take them up, and when yourother skillet of water doth boil, put them into it; let them but stay init a very little while, and so let the other skillet of water, whereinthey were first boiled, be set to the fire again, and make it to boil, and put in your Plums as before, and then you shall see them rivet over, and yet your Plums very whole; then while they be hot, you must withyour knife scrape away the riveting; then take to every pound of Plums apound and two ounces of Sugar finely beaten, then set a pan with alittle fair water on the fire, and when it boils, put in your Plums, andlet them settle half a quarter of an hour till you see the colour waxgreen, then set them off the fire a quarter of an hour, and take ahandful of Sugar that is weighed, and strow it in the bottom of the panwherein you will preserve, and so put in your Plums one by one, drawingthe liquor from them, and cast the rest of your Sugar on them; then setthe pan on a moderate fire, letting them boil continually but verysoftly, and in three quarters of an hour they will be ready, as you mayperceive by the greenness of your Plums, and thickness of your syrup, which if they be boiled enough, will gelly when it is cold; then take upyour Plums, and put them into a Gallipot, but boil your Syrup a littlelonger, then strain it into some vessel, and being blood-warm, pour itupon your plums, but stop not the pot before they be cold. Note also youmust preserve them in such a pan, as they may lye one by another, andturn of themselves; and when they have been five or six days in thesyrup, that the syrup grow thin, you may boil it again with a littleSugar, but put it not to your Plums till they be cold. They must havethree scaldings, and one boiling. 

_To dry Plums. _

Take three quarters of a pound of Sugar to a pound of black Pear-plums, or Damsins, slit the Plums in the crest, lay a lay of Sugar with a layof Plums, and let them stand all night; if you stone the Plums, fill upthe place with sugar, then boil them gently till they be very tender, without breaking the skins, take them into an earthen or silver dish, and boil your syrup afterwards for a gelly, then pour it on your Plumsscalding hot, and let them stand two or three dayes, then let them beput to the Oven after you draw your bread, so often untill your syrup bedryed up, and when you think they are almost dry, lay them in a sieve, and pour some scalding water on them, which will run through the sieve, and set them in an Oven afterwards to dry. 

_To preserve Cherries the best way, bigger than they grow naturally, &c. _

Take a pound of the smallest Cherries, and boil them tender in a pint offair water, then strain the liquor from the substance, then take twopound of good Cherries, and put them into a preserving-pan with a lay ofCherries, and a lay of sugar: then pour the syrup of the other Cherriesabout them, and so let them boil as fast as you can with a quick fire, that the syrup may boil over them, and when your syrup is thick and ofgood colour, then take them up, and let them stand a cooling bypartitions one from another, and being cold you may pot them up. 

_To preserve Damsins, red Plums or black. _

Take your Plums newly gathered, and take a little more sugar than theydo weigh, then put to it as much water as will cover them; then boilyour syrup a little while, and so let it cool, then put in your Damsinsor Plums, then boil them leasurely in a pot of seething water till theybe tender, then being almost cold pot them up. 

_To dry Pippins or Pears. _

Take your Pippins, Pears, Apricocks, pare them, and lay them in a broadearthen pan one by one, and so rowl them in searsed Sugar as you flowerfried fish; put them in an Oven as hot as for manchet, and so take themout, and turn them as long as the Oven is hot; when the Oven is of adrying heat, lay them upon a Paper, and dry them on the bottom of aSieve; so you may do the least Plum that is. 

_To dry Pippins or Pears another way. _

Take Pippins or Pears, and lay them in an earthen Pan one by one, andwhen they be baked plump and not broken, then take them out, and laythem upon a Paper, then lay them on a Sieves bottom, and dry them as youdid before. 

_To dry Apricocks tender. _

Take the ripest of the Apricoks, pare them, put them into a silver orearthen skillet, and to a pound of Apricocks put three quarters of apound of Sugar, set your Apricocks over your fire; stirring them tillthey come to a pulp, and set the Sugar in another skillet by boiling itup to a good height, then take all the Apricocks, and stir them roundtill they be well mingled, then let it stand till it be something coldand thick, then put it into cards, being cut of the fashion of anApricock, and laid upon glass plates; fill the Cards half full, then setthem in your stove, but when you find they are so dry that they areready to turn, then provide as much of your pulp as you had before, andso put to every one a stove, when they are turned, (which you must havelaid before) & pour the rest of the Pulp upon them, so set them intoyour stove, turning them till they be dry. 

_To dry Plums. _

Take a pound of Sugar to a pound of Plums, pare them, scald your Plums, then lay your Plums upon a sieve till the water be drained from them, boil your Sugar to a Candy height, and then put your Plums in whilstyour syrup is hot, so warm them every morning for a week, then take themout, and put them into your stove and dry them. 

_To dry Apricocks. _

Take your Apricocks, pare and stone them, then weigh half a pound ofsugar to a pound of Apricocks, then take half that sugar, and make athin syrup, and when it boileth, put in the Apricocks; then scald themin that syrup; then take them off the fire, and let them stand all nightin that syrup, in the morning take them out of that syrup, and makeanother syrup with the other half of the sugar, then put them in, andpreserve them till they look clear; but be sure you do not do them somuch as those you keep preserved without drying; then take them out ofthat syrup, and lay them on a piece of Plate till they be cold; thentake a skillet of fair water, and when the water boils take yourApricocks one after another in a spoon, and dip them in the water firston one side, and then on the other; not letting them go out of thespoon: you must do it very quick, then put them on a piece of plate, anddry them in a Stove, turning them every day; you must be sure that yourStove or Cupboard where you dry them, the heat of it be renewed threetimes a day with a temperate drying heat untill they be something dry, then afterwards turn once as you see cause. 

_Conserves of Violets the Italian manner. _

Take the leaves of blue Violets separated from their stalks and greens, beat them very well in a stone Mortar, with twice their weight of Sugar, and reserve them for your use in a glass vessel. 

_The Vertue. _

The heat of Choller it doth mitigate extinguisheth thirst, asswageth thebelly, and helpeth the Throat of hot hurts, sharp droppings and driness, and procureth rest: It will keep one year. 

_Conserves of red Roses the Italian manner. _

Take fresh red Roses not quite ripe, beat them in a stone Mortar, mixthem with double their weight of Sugar, and put them in a glass closestopped, being not full, let them remain before you use them threemonths, stirring of them once a day. 

_The Vertues. _

The Stomach, Heart, and Bowels it cooleth, and hindreth vapours, thespitting of blood and corruption for the most part (being cold) ithelpeth. It will keep many years. 

_Conserve of Borage Flowers after the Italian manner. _

Take fresh Borage flowers cleansed well from their heads four ounces, fine sugar twelve ounces, beat them well together in a stone Mortar, andkeep them in a vessel well placed. 

The vertues are the same with Bugloss flowers. 

_Conserve of Rosemary flowers after the Italian manner. _

Take new Rosemary Flowers one pound, of white sugar one pound; so beatthem together in a Marble Mortar with a wooden Pestle, keep it in agallipot, or vessel of earth well glassed, or in one of hard stone. Itmay be preserved for one year or two. 

_The Vertues. _

It comforteth the heart, the stomach, the brain, and all the nervouspart of the Body. 

_Conserve of Betony after the Italian way. _

Betony new and tender one pound, the best sugar three pound, beat themvery small in a stone Mortar, let the sugar be boiled with two pound ofBetony-water to the consistance of a syrup, at length mix them togetherby little and little over a small fire, and make a Conserve, which keepin a glass. 

_The Vertues. _

It helpeth the cold pains of the head, purgeth the stomach and womb: ithelpeth stoniness of the Reins, and furthereth Conception. 

_Conserve of Sage. _

Take new flowers of Sage one pound, sugar one pound; so beat themtogether very small in a Marble Mortar, put them in a vessel wellglassed and steeped, set them in the Sun, stir them daily; it will lastone year. 

_The Vertues. _

It is good in all cold hurts of the brain, it refresheth the Stomach, itopeneth obstructions and takes away superfluous and hurtfull humoursfrom the stomach. 

_Conserve of flowers of Lavender. _

Take the flowers being new, so many as you please, and beat them withthree times their weight of white Sugar, after the same manner asRosemary flowers; they will keep one year. 

_The Vertues. _

The Brain, the Stomach, Liver, Spleen, and Womb it maketh warm, and isgood in the Suffocation of the Womb, hardness of the spleen and for theApoplexy. 

_Conserve of Marjoram. _

The Conserve is prepared as Betony, it keepeth a year. 

_The Vertues. _

It is good against the coldness, moistness of the Brain, and Stomach, and it strengthneth the Vital spirits. 

_Conserve of Peony after the Italian way. _

In the Spring take of the Flowers fresh half a pound, Sugar one pound, beat them together in a good stone Mortar, then put them in a glass, andset them in the sun for three months, stirring them daily with a woodenSpathula. 

_The Vertues. _

It is good against the Falling-sickness, and giddiness in the head, itcleanseth the Reins and Bladder. 

Touching Candies, as followeth. 

_To Candy Rosemary-flowers in the Sun. _

Take Gum-Dragon, and steep it in Rose-water, then take the Rosemaryflowers, good coloured, and well pickt, and wet them in the water thatyour Gum dragon is steeped in, then take them out, and lay them upon apaper, and strew fine Sugar over them; this do in the hot sun, turningthem, and strewing Sugar on them, till they are candied, and so keepthem for your use. 

_To Make Sugar of Roses. _

Take the deepest coloured red Roses, pick them, cut off the whitebottoms, and dry your red leaves in an Oven, till they be as dry aspossible, then beat them to powder and searse them, then take half apound of Sugar beaten fine, put it into your pan with as much fair wateras will wet it; then set it in a chaffing-dish of coals, and let it boiltill it be sugar again, then put as much powder of Roses as will make itlook very red stir them well together, and when it is almost cold, putit into pailes, and when it is throughly cold, take them off, and putthem in boxes. 

_To Candy Pippins, Pears, Apricocks or Plums. _

Take of these fruits being pared, and strew sugar upon them, as you doflower upon frying fish; then lay them on a board in a Pewter dish, soput them into an Oven as hot as for Manchet; as the liquor comes fromthem, pour forth, turn them, and strew more Sugar on them, and sprinkleRose-water on them, thus turning and sugaring of them three or fourtimes, till they be almost dry, then lay them on a Lettice Wire, or onthe bottom of a sieve in a warm Oven, after the bread is drawn out, tillthey be full dry: so you may keep them all the year. 

_To Candy or clear Rockcandy flowers. _

Take spices, and boil them in a syrup of Sugar, then put in the flowers, boil them till they be stiff, when you spread them on a Paper, lay themon round Wires in an earthen pan, then take as much hard Sugar as willfill your pan, and as much water as will melt the sugar, that is half apint to every pound; then beat a dozen spoonfuls of fair water, and thewhite of an Egg in a bason, with a birchen rod till it come to a Froth, when your sugar is melted and boiled, put the froth of the Egg in thehot syrup, and as it riseth, drop in a little cold water; so let it boila little while, then scum it, then boil it to a Candy height, that is, when you may draw it in small threads between your finger and yourthumb: then pour forth all your syrup that will run from it in your pan, then set it a drying one hour or two, which done pick up the wiers, andtake off the flowers, and lay them on papers, and so dry them. 

_To Candy Spanish Flowers. _

Take the Blossoms of divers sorts of flowers, and make a syrup of waterand sugar, and boil it very thick, then put in your Blossoms, and stirthem in their boiling, till it turn to sugar again, then stir them withthe back of a spoon, till the Sugar fall from it; so may you keep themfor Sallets all the year. 

_To Candy Grapes, Cherries or Barberries. _

Take of these fruits, and strew fine sifted sugar on them, as you doflower on frying fish, lay them on a lattice of wier in a deep earthenpan, and put them into an Oven as hot as for Manchet; then take themout, and turn them and sugar them again, and sprinkle a littleRose-water on them, pour the syrup forth as it comes from them, thusturning and sugaring them till they be almost dry, then take them out ofthe earthen pan, and lay them on a lattice of wire, upon two billets ofwood in a warm Oven, after the bread is drawn, till they be dry and wellcandied. 

_To Candy Suckets of Oranges, Lemons, Citrons, and Angelica. _

Take, and boil them in fair water tender, and shift them in threeboilings, six or seven times, to take away their bitterness, then putthem into as much Sugar as will cover them, and so let them boil a walmor two, then take them out, and dry them in a warm Oven as hot asManchet, and being dry boil the Sugar to a Candy height, and so castyour Oranges into the hot Sugar, and take them out again suddenly, andthen lay them upon a lattice of Wyer or the bottom of a Sieve in a warmOven after the bread is drawn, still warming the Oven till it be dry, and they will be well candied. 

_To Candy the Orange Roots. _

Take the Orange Roots being well and tenderly boiled, petch them andpeel them, and wash them out of two or three waters; then dry them wellwith a fair cloth; then pot them together two or three in a knot, thenput them into as much clarified Sugar as will cover them, and so letthem boil leisurely, turning them well until you see the Sugar drunk upinto the Root; then shake them in the Bason to sunder the knits; andwhen they wax dry, take them up suddenly, and lay them on sheets ofwhite Paper, and so dry them before the fire an hour or two, and theywill be candied. 

_Candy Orange Peels after the Italian way. _

Take Orange Peels so often steeped in cold water, as you thinkconvenient for their bitterness, then dry them gently, and candy themwith some convenient syrup made with Sugar, some that are more grown, take away that spongious white under the yellow peels, others do bothtogether. 

_The Vertues. _

They corroborate the Stomach and Heart. 

_To Candy Citrons after the Spanish way. _

Take Citron Peels so large as you please the inner part being takenaway, let them be steeped in a clear lye of water and ashes for ninedayes, and shift them the fifth day, afterward wash them in fair water, till the bitterness be taken away, and that they grow sweet, then letthem be boiled in fair water till they grow soft, the watry part beingtaken away, let them be steeped in a vessel of stone twenty four hours, with a Julip, made of white Sugar and three parts water; after let thembe boiled upon a gentle fire, to candiness of Penidies or Paste; beingtaken out of that, let them be put into a glass vessel, one by one, withthe julip of Roses made somewhat hard or with sugar; some do add Amberand Musk to them. 

_The Vertues. _

It comforteth the Stomach and Heart, it helpeth concoction. 

_Candied Cherries, the Italian way. _

Take Cherries before they are full ripe, the stones taken out, putclarified sugar boiled to a height, then pour it on them. 

_Chicory Roots candied the Italian way. _

Take Chicory new and green, the outward Bark being taken away, thenbefore they be candied, let them be cut in several parts, and gentlyboiled, that no bitterness may remain, then set them in the air placedseverally, and put sugar to them boiled to a height. 

Touching Marmalets, and Quiddony, as followeth. 

_To make Marmalet of Damsins. _

Take two quarts of Damsins that be through ripe, and pare off the skinof three pints of them, then put them into an earthen Pipkin, those withthe skins undermost then set the Pipkin into a pot of seething water, and let the water seethe apace untill the Damsins be tender. Cover thePipkin close, that no water gets into them, and when they are tender, put them out into an earthen pan, and take out all the stones and skins, and weigh them, and take the weight with hard sugar, then break thesugar fine, and put it into the Damsins, then set it on the fire, andmake it boil apace till it will come from the bottome of the skillet, then take it up, and put it into a glass but scum it clear in theboiling. 

_To make white Marmalet of Quinces. _

Take unpared Quinces, and boil them whole in fair water, peel them andtake all the pap from the core, to every pound thereof add threequarters of a pound of Sugar, boil it well till it comes well from thepans bottom, then put it into boxes. 

_To make Marmalet of any tender Plum. _

Take your Plums, & boil them between two dishes on a Chafing dish ofcoals, then strain it, and take as much Sugar as the Pulp doth weigh, and put to it as much Rose-water, and fair water as will melt it, thatis, half a pint of water to a pound of Sugar, and so boil it to a Candyheight, then put the pulp into hot sugar, with the pap of a roastedapple. In like manner you must put roasted apples to make Past Royal ofit, or else it will be tough in the drying. 

_To make Orange Marmalet. _

Take Oranges, pare them as thin as you can; boil them in four severalwaters, let them be very soft before you take them out, then take twoquarts of Spring-water, put thereto twenty Pippins pared, quartered, andcoared, let them boil till all the vertue be out, take heed they do notlose the colour; then strain them, put to every pint of water a pound ofsugar, boil it almost to a Candy-height, then take out all the meat outof the Oranges, slice the peel in long slits as thin as you can, thenput in your peel with the juyce of two Lemmons, and one half Orange, then boil it to a Candy. 

_To make Quiddony of Pippins of Ruby or any Amber colour. _

Take Pippins, and cut them in quarters, and pare them, and boil themwith as much fair water as will cover them, till they be tender, andsunk into the water, then strain all the liquor from the Pulp, then takea pint of that liquor, and half a pound of Sugar, and boil it till itbe a quaking gelly on the back of a spoon; so then pour it on yourmoulds, being taken out of fair water; then being cold turn them on awet trencher, and so slide them into the boxes, and if you would have itruddy colour, then boil it leasurely close covered, till it be as red asClaret Wine, so may you conceive, the difference is in the boiling ofit; remember to boil your Quinces in Apple-water as you do your Plums. 

_To make Quiddony of all kind of Plums. _

Take your Apple-water, and boil the Plums in it till it be red as ClaretWine, and when you have made it strong of the Plums, put to every pinthalf a pound of Sugar, and so boil it till a drop of it hang on the backof a spoon like a quaking gelly. If you will have it of an Amber colour, then boil it with a quick fire, that is all the difference of thecolouring of it. 

_To make Marmalet of Oranges, or Orange Cakes, &c. _

Take the yellowest and fairest Oranges, and water them three days, shifting the water twice a day, pare them as thin as you possible can, boil them in a water changed five or six times, until the bitterness ofthe Orange be boiled out, those that you preserve must be cut in halves, but those for Marmalet must be boiled whole, let them be very tender, and slice them very thin on a Trencher, taking out the seeds and longstrings, and with a Knife make it as fine as the Pap of an Apple; thenweigh your Pap of Oranges, and to a pound of it, take a pound and a halfof sugar; then you must have Pippins boiled ready in a skillet of fairwater, and take the pap of them made fine on a Trencher, and the stringstaken out, (but take not half so much Pippins as Oranges) then take theweight of it in sugar, and mix it both together in a Silver or EarthenDish; and set it on the coals to dry the water out of it, (as you dowith Quince Marmalet) when your sugar is Candy height, put in yourstuff, and boil it till you think it stiff enough, stirring itcontinually: if you please you may put a little Musk in it. 

Touching Pastrey and Pasties. 

_To make Sugar Cakes. _

Take three pound of the finest Wheat Flower, one pound of fine Sugar, Cloves, and Mace of each one ounce finely searsed, two pound of butter, a little Rose-water, knead and mould this very well together, melt yourbutter as you put it in; then mould it with your hand forth upon aboard, cut them round with a glass, then lay them on papers, and setthem in an Oven, be sure your Oven be not too hot, so let them standtill they be coloured enough. 

_To make clear Cakes of Plums. _

Take Plums of any sorts, Raspiss are the best, put them in a stone Jug, into a pot of seething water, and when they are dissolved, strain themtogether through a fair cloth, and take to a pint of that a pound ofsugar, put to as much color as will melt it, and boil to a Candy height;boil the liquor likewise in another Posnet, then put them seething hottogether, and so boil a little while stirring them together, then putthem into glasses, and set them in an Oven or Stove in a drying heat, let them stand so two or three weeks, and never be cold, removing themfrom one warm place to another, they will turn in a week; beware you setthem not too hot, for they will be tough; so every day turn them tillthey be dry; they will be very clear. 

_To make Paste of Oranges and Lemons. _

Take your Oranges well coloured, boil them tender in water, changingthem six or seven times in the boiling, put into the first water onehandful of Salt, and then beat them in a wooden bowl with a woodenPestle, and then strain them through a piece of Cushion Canvas, thentake somewhat more than the weight of them in Sugar, then boil it, dryand fashion it as you please. 

_To make Rasberry Cakes. _

Take Rasberries, and put them into a Gallipot, cover them close, and setthem into a skillet of water, and let them boil till they are all tomash, then rub them through a strainer of Cushion Canvas, put the liquorinto a silver bason, and set it upon a very quick fire; and put into itone handful or two of whole Rasberries, according to the quantity ofyour liquor; and as you shall like to have seeds in your paste: Thus letit boyl very fast till it be thick; and continually stir, lest it burn;then take two silver dishes that are of a weight, and put them into yourscales, in the one put the Raspiss stuffe, and in the other doublerefined Sugar finely beaten, as much as the weight of Raspiss stuff;then put as much water to the sugar as will melt it, set it upon thefire, and let it boil till it be very high candied, then take it fromthe fire, and put your Raspiss stuff into it; and when your Sugar andRasberries are very well mixt together, and the sugar well melted fromabout the dish, (which if it will not do from the fire, set it on again)but let it not boil in any case; when it is pretty cool, lay it byspoonfuls in places, and put it into your stuff, keeping temperate fireto it twice a day till it be candied that will turn them, joyn two ofthe pieces together, to make the cakes the thicker. 

_To make Paste of Genoa Citrons. _

Take Citrons, & boil them in their skins, then scrape all the pulp fromthe core, strain it through a piece of Cushion Canvas, take twice theweight of the pulp in Sugar, put to it twice as much water as will meltit that is half a pint to every pound of Sugar, boil it to a Candyheight; dry the Pulp upon a Chafing-dish of Coales, then put the syrupand the Pulp hot together, boil it with stirring until it will lye upona Pye-plate, set it in a warm stone Oven upon two billets of wood, fromthe heat of the Oven, all one night, in the morning turn it, and set itin the like heat again, so turn it every day till it be dry. 

_To make a French Tart. _

Take a quarter of Almonds or thereabouts, and peel them, then beat themin a mortar, take the white of the breast of a cold Capon, and take somuch Lard as twice the quantity of the Capon, and so much Butter, orrather more, and half a Marrow-bone, and if the bone be little then allthe Marrow, with the juyce of one Lemon; beat them all together in aMortar very well, then put in one half pound of loaf sugar grated, thentake a good piece of Citron, cut it in small pieces, and half a quarterof Pistanius, mingle all these together, take some flour, and the yolksof two or three Eggs, and some sweet Butter, and work it with coldwater. 

_To make Cakes of Pear Plums. _

Take a pound of the clear, or the Pulp, a pound of Sugar, and boil it toa Sugar again, then break it as small as you can, and put in the clear, when your Sugar is melted in it, and almost cold, put it in glassplates, and set them into your stove as fast as you can, with coalsunder them, and so twice a day whilst they be dry enough to cut; if youmake them of the clear, you must make paste of Apples to lay upon them, you must scald them, and beat them very well, and so use them as you doyour Plums, and then you may put them into what fashion you please. 

_To make Cakes, viz. _

Take a pound of Sugar finely beaten, four yolks of Eggs, two whites, onehalf pound of Butter washt in Rose-water, six spoonfuls of sweet Creamwarmed, one pound of Currans well pickt, as much flower as will make itup, mingle them well together, make them into Cakes, bake them in anOven; almost as hot as for Manchet, half an hour will bake them. 

_To make a Cake the way of the Royal Princess, the Lady_ Elizabeth, _daughter to King_ Charles _the first. _

Take half a peck of Flower, half a pint of Rose-water, a pint ofAle-yeast, a pint of Cream, boil it, a pound and an half of Butter, sixEggs, (leave out the whites) four pound of Currans, one half pound ofSugar, one Nutmeg, and a little Salt, work it very well, and let itstand half an hour by the fire, and then work it again, and then make itup, and let it stand an hour and a half, in the Oven; let not your Ovenbe too hot. 

_To make Paste of Apricocks. _

Take your Apricock, & pare them, and stone them, then boil them tenderbetwixt two dishes on a Chafing-dish of coals; then being cold, lay itforth on a white sheet of paper; then take as much sugar as it dothweigh, & boil it to a candy height, with as much Rose-water and fairwater as will melt the sugar; then put the pulp into the Sugar, and solet it boil till it be as thick as for Marmalet, now and then stirringof it; then fashion it upon a Pye-plate like to half Apricocks, and thenext day close the half Apricocks to the other, and when they are dry, they will be as cleer as Amber, and eat much better than Apricocksitself. 

_To make Paste of Pippins like leaves, and some like Plums, with theirstones, and Stalks in them. _

Take Pippins pared and coared, and cut in pieces, and boiled tender, sostrain them, and take as much Sugar as the Pulp doth weigh, and boil itto a Candy height with as much Rose-water and fair water as will meltit, then put the pulp into the hot sugar, and let it boil until it be asthick as Marmalet; then fashion it on a Pye-plate, like Oaken leaves, and some like half Plums, the next day close the half Plums together;and if you please you may put the stones and stalks in them, and drythem in an Oven, and if you will have them look green, make the pastewhen Pippins are green; and if you would have them look red, put alittle Conserves of Barberries in the Paste, and if you will keep any ofit all the year, you must make it as thin as Tart stuff, and put it intoGallipots. 

_To make Paste of Elecampane roots, an excellent remedy for the Cough ofthe Lungs. _

Take the youngest Elecampane roots, and boil them reasonably tender;then pith them and peel them; and so beat it in a Mortar, then taketwice as much sugar as the Pulp doth weigh, and so boil it to a Candyheight, with as much Rose-water as will melt it; then put the pulp intothe Sugar with the pap of a roasted-apple, then let it boil till it bethick, then drop it on a Pye-plate, and so dry it in an Oven till it bedry. 

_To make Paste of flowers of the colour of Marble, tasting of naturalflowers. _

Take every sort of pleasing Flowers, as Violets, Cowslips, Gilly-flowers, Roses or Marigolds, and beat them in a Mortar, eachflower by it self with sugar, till the sugar become the colour of theflower, then put a little Gum Dragon steept in water into it, and beatit into a perfect paste; and when you have half a dozen colours, everyflower will take of his nature, then rowl the paste therein, and lay onepiece upon another, in mingling sort, so rowl your Paste in small rowls, as big and as long as your finger, then cut it off the bigness of asmall Nut, overthwart, and so rowl them thin, that you may see a knifethrough them, so dry them before the fire till they be dry. 

_To make Paste of Rasberries or English Currans. _

Take any of the Frails, and boil them tender on a Chafing-dish of coalsbetwixt two dishes and strain them, with the pap of a rosted Apple; thentake as much sugar as the Pulp doth weigh, and boil to a Candy heightwith as much Rose-water as will melt it; then put the Pulp into the hotSugar, and let it boil leisurely till you see it is as thick asMarmalet, then fashion it on a Pie-plate, and put it into the Oven withtwo billets of wood, that the place touch not the bottom, and so letthem dry leasurely till they be dry. 

_To make Naples Bisket. _

Take of the same stuff the Mackaroons are made of, and put to it anounce of pine-apple-seeds in a quarter of a pound of stuff, for that isall the difference between the Mackaroons and the Naples Bisket. 

_To make Italian Biskets. _

Take a quarter of a pound of searsed sugar, and beat it in an Alablastermortar with the white of an Egg, and a little Gum Dragon steept inRose-water, to bring it to a perfect paste, then mould it up with alittle Anniseed and a grain of Musk; then make it up like Dutch-bread, and bake it on a Pie-plate in a warm Oven till they rise somewhat highand white, take them out, but handle them not till they be throughly dryand cold. 

_To make Prince Biskets_

Take a pound of searsed sugar, and a pound of fine flower, eight Eggswith two of the reddest yolks taken out, and so beat together one wholehour, then take you Coffins, and indoice them over with Butter verythin, then put an ounce of Anniseeds finely dusted, and when you areready to fill your Coffins, put in the Anniseeds and so bake it in anOven as hot as for Manchet. 

_To make Marchpane to Ice and Gild, and garnish it according to Art. _

Take Almonds, and blanch them out of seething water, and beat them tillthey come to a fine paste in a stone Mortar, then take fine searsedsugar, and so beat it altogether till it come to a prefect paste, putting in now and then a spoonful of Rose-water, to keep it fromoyling; then cover your Marchpane with a sheet of paper as big as aCharger, then cut it round by that Charger, and set an edge about it asabout a Tart, then bottom it with Wafers, then bake it in an Oven, or ina Baking-pan, and when it is hard and dry, take it out of the Oven, andice it with Rose-water and Sugar, and the white of an Egg, being asthick as butter, and spread it over thin with two or three feathers; andthen put it into the Oven again, and when you see it rise high andwhite, take it out again and garnish it with some pretty conceit, andstick some long Comfits upright in it, so gild it, then strow Bisketsand Carrawayes on it. If your Marchpane be Oyly in beating, then put toit as much Rose-water as will make it almost as thin as to ice. 

_Lozenges_

Take Blossoms of Flowers, and beat them in a bowl-dish, and put them inas much clarified Sugar as may come to the colour of the cover, thenboile them with stirring, till it is come to Sugar again; then beat itfine, and searse it, and so work it up to paste with a little GumDragon, steep it in Rose-water, then print it with your mould, and beingdry, keep it up. 

_To make Walnuts artificial. _

Take searsed Sugar, and Cinnamon, of quantity a like, work it up with alittle Gum Dragon, steep it in Rose-water, and print it in a mould madelike a Walnut-shell, then take white Sugar Plates, print it in a moldmade like a Walnut kernel, so when they are both dry, close them uptogether with a little Gum Dragon betwixt, and they will dry as theylie. 

_To make Collops like Bacon of Marchpane. _

Take some of your Marchpane Paste, and work it in red Saunders till itbe red; then rowl a broad sheet of white Paste, and a sheet of redPaste, three of the white, and four of the red, and so one upon anotherin mingled sorts, every red between, then cut it overthwart, till itlook like Collops of Bacon, then dry it. 

_To make artificial Fruits. _

Take a Mould made of Alablaster, three yolks, and tye two piecestogether, and lay them in water an hour, and take as much sugar as willfill up your mold, and boil it in a _Manus Christi_, then pour it intoyour mould suddenly, and clap on the lid, round it about with your hand, and it will be whole and yellow, then colour it with what colour youplease, half red, or half yellow, and you may yellow it with a littleSaffron steept in water. 

Touching Preserves and Pomanders. 

_To make an excellent perfume to burn between two Rose leaves. _

Take an ounce of Juniper, an ounce of Storax, half a dozen drops of thewater of Cloves, six grains of Musk, a little Gum Dragon steept inwater, and beat all this to paste, then roll it in little pieces as bigas you please, then put them betwixt two Rose-leaves, and so dry them ina dish in an Oven, and being so dried, they will will burn with a mostpleasant smell. 

_To make Pomander. _

Take an ounce of Benjamin, an ounce of Storax, and an ounce of Laudanum, heat a Mortar very hot, and beat all these Gums to a perfect paste; inbeating of it, put in six grains of Musk, four grains of Civet; when youhave beaten all this to a fine paste with you hands with Rose-water, rowl it round betwixt your hands, and make holes in the heads, and sostring them while they be hot. 

_To make an Ipswich Water. _

Take a pound of fine white Castle-soap shave it thin in a pint ofRose-water, and let it stand two or three days; then pour all the waterfrom it, and put to it half a pint of freshwater; and so let it standone whole day, then pour out that, and put half a pint more, and let itstand a night more then put to it half an ounce of powder called sweetMarjoram, a quarter of an ounce of the powder of Winter-Savory, two orthree drops of the Oyl of Spike, and the Oyl of Cloves, three grains ofMusk, and as much Ambergreese; work all these together in a fair Mortar, with the powder of an Almond Cake dryed, and beaten as small as fineflour, so rowl it round in your hands in Rose-water. 

_To make a sweet Smell. _

Take the Maste of a sweet Apple-tree, being gathered betwixt the twoLady-dayes, and put to it a quarter of Damask Rose-water, & dry it in adish in an Oven; wet in drying two or three times with Rose-water, thenput to it an ounce of Benjamin, an ounce of Storax Calamintæ: these Gumsbeing beaten to powder, with a few leaves of Roses, then you may putwhat cost of Smells you will bestow, as much Civet or Ambergreese, andbeat it altogether in a Pomander or a Bracelet. 

Touching Wine. 

_To make Hypocras. _

Take four Gallons of Claret Wine, eight ounces of Cinnamon, threeOranges, of Ginger, Cloves, and Nutmegs a small quantity, Sugar sixpound, three sprigs of Rosemary, bruise all the spices somewhat small, and so put them into the Wine, and keep them close stopped, and oftenshaked together a day or two, then let it run through a gelly bag twiceor thrice with a quart of new Milk. 

_The Lady_ Thornburghs _Syrup of Elders. _

Take Elder-berries when they be red, bruise them in a stone Mortar, strain the juyce, and boil it to a consumption of almost half, scum itvery clear, take it off the fire whilest it is hot, put in sugar to thethickness of a syrup; put it no more on the fire, when it is cold, putit into Glasses, not filling them to the top, for it will work likeBeer. 

This cleanseth the stomach and spleen, and taketh away all obstructionsof the Liver, by taking the quantity of a spoonful in a morning, andfasting a short time after it. 

_To make gelly of Raspis the best way. _

Take the Raspis, and set them over the fire in a Posnet, and gather outthe thin juyce, the bottom of the skillet being cooled with fair water, and strain it with a fine strainer, and when you have as much as youwill, then weigh it with Sugar, and boil them till they come to a Gelly, which you may perceive by drawing your finger on the back of the spoon. 

_To dry Fox Skins. _

Take your shee Fox Skins, nail them upon a board as strait as you can, then brush them as clean as you can, then take Aqua Fortis, and putinto it a six pence, and still put in more as long as it will dissolveit, then wash your skin over with this water, and set it to dry in thesun; and when it is dry, wash it over with the spirits of wine; thismust be done in hottest time of Summer. 

Choice Secrets made known. 

_To make true Magistery of Pearl. _

Dissolve two or three ounces of fine seed Pearl in distilled Vinegar, &when it is perfectly dissolved, and all taken up, pour the Vinegar intoa clean glass Bason; then drop some few drops of Oyl of Tartar upon it, & it will cast down the Pearl into fine Powder, then pour the Vinegarclean off softly, then put to the Pearl clear Conduit or Spring water;pour that off, and do so often untill the taste of the Vinegar andTartar be clean gone, then dry the powder of Pearl upon warm embers, andkeep it for your use. 

_How to make Hair grow. _

Take half a pound of Aqua Mellis in the Spring time of the year, warm alittle of it every Morning when you rise in a Sawcer, and tie a littlespunge to a fine box comb, and dip it in the water, and therewithmoisten the roots of the Hair in combing it, and it will grow long, thick, and curled in a very short time. 

_To write Letters of Secret, that they cannot be read without thedirections following. _

Take fine Allum, beat it small, and put a reasonable quantity of it intowater, then write with the said water. 

The work cannot be read, but by steeping your paper in fair runningwater. 

You may likewise write with Vinegar, or the juyce of Lemon or Onion; ifyou would read the same, you must hold it before the fire. 

_How to keep Wine from Sowring. _

Tye a piece of very salt Bacon on the inside of your barrel, so as ittouch not the Wine, which will preserve Wine from sowring. 

_To take out Spots of Grease or Oyl. _

Take bones of sheeps feet, burn them almost to ashes, then bruise themto powder, and put of it on the spot, and lay it in the sun when itshineth hottest, when the powder becomes black, lay on fresh in theplace till it fetch out the spots, which will be done in a very shorttime. 

_To make hair grow black, though any colour. _

Take a little Aqua Fortis, put therein a groat or sixpence, as to thequantity of the aforesaid water, then set both to dissolve before thefire, then dip a small spunge in the said water, and wet your beard orhair therewith; but touch not the skin. 

_King_ Edwards _perfume. _

Take twelve spoonfuls of right red Rose-water, the weight of six pencein fine powder of Sugar, and boil it on hot Embers and Coles softly, andthe house will smell as though it were full of Roses; but you must burnthe sweet Cypress wood before, to take away the gross air. 

_Queen_ Elizabeths _Perfume. _

Take eight spoonfuls of Compound water, the weight of two pence in finepowder of Sugar, and boil it on hot Embers and Coals, softly, and halfan ounce of sweet Marjoram dried in the Sun, the weight of two pence ofthe powder of Benjamin. This Perfume is very sweet, and good for thetime. 

_Mr. _ Ferene _of the_ New Exchange, _Perfumer to the Queen, his rareDentifrice, so much approved of at Court. _

First take eight ounces of Ireos roots, also four ounces of Pomistone, and eight ounces of Cutle-bone, also eight ounces of Corral, and a poundof Brick if you desire to make them red; but he did oftener make themwhite, and then instead of the Brick did take a pound of fine Alabaster;all this being throughly beaten, and sifted through a fine searse, thepowder is then ready prepared to make up in a paste, which must be doneas follows. 

_To make the said Powder into Paste. _

Take a little Gum Dragant, and lay it in steep twelve hours, in Orangeflower water, or Damask Rose-water, and when it is dissolved, take thesweet Gum, and grind it on a Marble stone with the aforesaid powder, andmixing some crums of white bread, it will come into a Paste, the whichyou may make Dentifrices, of what shape or fashion you please, but rollsis the most commodious for your use. 

_The Receipt of the Lady_ Kents _powder, presented by her Ladyship tothe Queen. _

Take white Amber, Crabs eyes, red Corral, Harts-horn and Pearl, allprepared several, of each a like proportion, tear and mingle them, thentake Harts-horn gelly, that hath some Saffron put into a bag, dissolveinto it while the gelly is warm, then let the gelly cool, and therewithmake a paste of the powders, which being made up into little balls, youmust dry gently by the fire side. Pearl is prepared by dissolving itwith the juyce of Lemons, Amber prepared by beating it to powder; soalso Crabs-eyes and Coral, Harts-horn prepared by burning it in thefire, and taking the shires of it especially, the pith wholly rejected. 

_A Cordial Water of Sir_ Walter Raleigh. 

Take a gallon of Strawberries, and put them into a pint of _Aqua vitæ_, let them stand for four or five days, strain them gently out, andsweeten the water as you please with fine Sugar; or else with perfume. 

_The Lady_ Malets _Cordial Water. _

Take a pound of fine Sugar beaten and put to it a quart of runningwater, pour it three or four times through a bag; then put a pint ofDamask Rose-water, which you must always pour still through the bag, then four penniworth of Angelica water, four pence in Clove-water, fourpence of Rosa Solis, one pint of Cinnamon-water, or three pints and ahalf _Aqua vitæ_, as you find it in taste; put all these together threeor four times through the bag or strainer, and then take half an ounceof good Muskallis and cut them grosly, & put them into a glass, and fillthem with the water, &c. 

 * * * * *

_A Sovereign Water of Dr. _ Stephens, _which he long times used, wherewith he did many Cures; he kept secretly till a little before hisdeath, and then he gave it to the Lord Arch-bishop of_ Canterbury _inwriting, being as followeth_, viz. 

 * * * * *

Take a Gallon of good Gascoine Wine, and take Ginger, Gallingale, Cinamon, Nutmegs, Cloves, Grains, Anniseeds, Fennil-seed, of every ofthem a dram, then take Caraway-seed, of red Mints, Roses, Thime, Pellitory of the Wall, Rosemary, wild Thime, Camomil, the leaves if youcannot get the flowers, of small Lavander, of each a handful, then braythe Spices small, and bray the Herbs, and put all into the Wine, and letit stand for twelve hours, stirring divers times, then still it in aLimbeck, and keep the first water, for it is best, then put the secondwater by it self, for it is good, but not of such vertues, &c. 

_The Vertues of this water. _

It comforts the Spirits Vital, and helps all inward Diseases that comeof cold, it is good against the shaking of the Palsie; it cures thecontraction of the Sinews, helps the conception of Women if they beBarren, it kills the Worms in the Belly and Stomach; it cures the coldDropsie, and helps the Stone in the Bladder, and in the Reins of theback; it helps shortly the stinking breath, and whosoever useth thisWater morning and evening, (and not too often) it preserveth him in goodliking, and will make him seem young very long, and Comforteth naturemarvellously; with this water did Dr. _Stephens_ preserve his life, tillextream age would not let him go or stand and he continued five years, when all the Physicians judged he would not live a year longer, nor didhe use any other Medicine but this, &c. 

_A Plague Water to be taken one spoonful every four hours with one sweatevery time. _

Take Scabious; Betony, Pimpernel, and Turmentine-roots, of each a pound, steep these all night in three gallons of strong Beer, and distil themall in a Limbeck, and when you use it, take a spoonful thereof everyfour hours, and sweat well after it, draw two quarts of water, if yourBeer be strong, and mingle them both together. 

_Poppy water. _

Take four pound of the flower of Poppies well pickt and sifted, steepthem all night in three Gallons of Ale that is strong, and still it in aLimbeck; you may draw two quarts, the one will be strong and the otherwill be small, &c. 

_A Water for a Consumption, or for a Brain that is weak. _

Take Cream (or new milk) and Claret-wine, of each three pints ofViolet-flowers, Bugloss and Borage-flowers, of each a spoonful, Comfrey, Knot-grass, and Plantane of these half a handful, three or fourPome-waters sliced, a stick of Liquorish, some Pompion seeds andstrings; put to this a Cock that hath been chased and beaten before hewas killed, dress it as to boil, and parboil it until there be no bloodin it; then put them in a pot, and set them over your Limbeck, and thesoft fire; draw out a pottle of water, then put your water in a Pipkinover a Charcoal fire, and boil it a while, dissolve therein six ouncesof white Sugar-candy, & two penny weight of Saffron: when it is coldstrain it into a glass, & let the Patient drink three or four spoonfulsthree or four times a day blood-warm; your Cock must be cut into smallpieces, & the bones broken, and in case the flowers and herbs are hardto come by, a spoonful of their stilled waters are to be used. 

_Another of the same. _

Take a pottle of good Milk, one pint of Muscadine, half a pint of redRose-water, a penny manchet sliced thin, two handfuls of Raisins of thesun stoned, a quarter of a pound of fine sugar, sixteen Eggs beaten; mixall these together, then distill them in a common still with a softfire, then let the Patient drink three or four spoonfuls at a time bloodwarm, being sweetned with _Manus Christi_ made with Corral and Pearl;when your things are all in the still, strew four ounces of Cinamonbeaten; this water is good to put into broath, &c. 

_A good Stomach Water. _

Take a quart of _Aqua Composita_, or _Aqua vitæ_, (the smaller) and putinto it one handful of Cowslip flowers, a good handful of Rosemaryflowers, sweet Marjoram, a little Pellitory of the Wall, a little Betonyand Balm, of each a little handful, Cinnamon half an ounce, Nutmegs adram, Anniseeds, Coriander seeds, Caroway seeds, Gromel seeds, Juniperberries, of each a dram, bruise the spice and seed, and put them into_Aqua Composita_, or _Aqua vitæ_, with your Herbs together, and put intothem a pound of very fine sugar, stir them well together, and put theminto a glass and let it stand in the sun nine days, and stir it everyday; two or three Dates, and a little race of Ginger sliced into it willmake it the better, especially against wind, &c. 

_A Bag of purging Ale. _

Take of Agrimony, Speedwell, Liverwort, Scurvy-grass, Water-cresses, ofeach a handful, of Monks Rhubarb, and red Madder, of each half a pound, of Horseradishes three ounces, Liquorish two ounces, Sassafrage fourounces, Sena seven ounces, sweet Fennil-seeds two drams, Nutmegs four;pick and wash your Herbs and Roots, and bruise them in a Mortar, and putthem in a bag made of a Bolter, & so hang them in three gallons ofmiddle Ale, and let it work in the Ale, and after three days you maydrink it as you see occasion, &c. 

_The Ale of Health and Strength, by Viscount St. _ Albans. 

Take Sassafras wood half an ounce, Sarsaparilla three ounces, whiteSaunders one ounce, Chamapition an ounce, China-root half an ounce, Macea quarter of an ounce, cut the wood as thin as may be with a knife intosmall peices, and bruise them in a Mortar; put to them these sorts ofHerbs, (viz. ) Cowslip flowers, Roman-wormwood, of each a handful, ofSage, Rosemary, Betony, Mugwort, Balm and Sweet-marjoram, of each half ahandful, of Hops; boil all these in six gallons of Ale till it come tofour; then put the wood and hearbs into six gallons of Ale of the secondwort, and boil it till it come to four, let it run from the dregs, andput your Ale together, and tun it as you do other purging Ale, &c. 

_A Water excellent good against the Plague. _

Take three pints of Malmsey, or Muscadine, of Sage and Rue, of each onehandful, boil them together gently to one pint, then strain it and setit on the fire again, and put to it one penniworth of Long Pepper, Ginger four drams, Nutmegs two drams, all beaten together, then let itboil a little, take it off the fire, and while it is very hot, dissolvetherein six penniworth of Mithridate, and three penniworth of VeniceTreacle, and when it is almost cold put to it a pint of strong Angelicawater, or so much _Aqua vitæ_, and so keep it in a glass close stopped. 

_A Cordial Cherry-water. _

Take a pottle of _Aqua vitæ_, two ounces of ripe Cherries stoned, Sugarone pound, twenty four Cloves, one stick of Cinamon, three spoonfuls ofaniseeds bruised, let these stand in the _Aqua vitæ_ fifteen days, andwhen the water hath fully drawn out the tincture, pour it off intoanother glass for your use, which keep close stopped, the Spice and theCherries you may keep, for they are very good for winde in the Stomach. 

_The Lord_ Spencers _Cherry-water. _

Take a pottle of new Sack, four pound of through ripe Cherries stoned, put them into an earthen pot, to which put an ounce of Cinnamon, Saffronunbruised one dram, tops of Balm, Rosemary or their flowers, of each onehandful, let them stand close covered twenty four hours, now and thenstirring them; then put them into a cold Still, to which put of beatenAmber two drams, Corianderseed one ounce, Alkerms one dram, and distillit leisurely, and when it is fully distilled, put to it twenty grains ofMusk. This is an excellent Cordial, good for Faintings and Swoundings, for the Crudities of the Stomach, Winde and Swelling of the Bowels, anddivers other evil Symptomes in the Body of Men and Women. 

_The Herbs to be distilled for Usquebath. _

Take Agrimony, Fumitory, Betony, Bugloss, Wormwood, Harts-tongue, Carduus Benedictus, Rosemary, Angelica, Tormentil, of each of these forevery gallon of Ale one handful, Anniseed, and Liquorish well bruisedhalf a pound, still these together, and when it is stilled, you mustinfuse Cinamon, Nutmeg, Mace, Liquorish, Dates, and Raisins of the Sun, and sugar what quantity you please. The infusion must be till the colourplease you. 

_Dr. _ Kings _way to make Mead. _

Take five quarts and a pint of water, and warm it, then put one quart ofHoney to every gallon of Liquor, one Lemon, and a quarter of an ounce ofNutmegs; it must boil till the scum rise black, that you will have itquickly ready to drink, squeeze into it a Lemon when you tun it. It mustbe cold before you tun it up. 

_To make Syrup of Rasberries. _

Take nine quarts of Rasberries, clean pickt, and gathered in a dry day, and put to them four quarts of good Sack, into an earthen pot, thenpaste it up very close, and set it in a Cellar for ten days, thendistill it in a Glass or Rosestill, then take more Sack and put inRasberries to it, then when it hath taken out all the colour of theRaspis, strain it out and put in some fine Sugar to your taste, and setit on the fire, keeping it continually stirring till the scum doth rise;then take it off the fire, let it not boil, skim it very clean, and whenit is cold put it to your distilled Raspis; colour it no more than tomake it a pale Claret Wine. This put into bottles or Glasses stopt veryclose. 

_To make Lemon Water. _

Take twelve of the fairest Lemons, slice them, and put them into twopints of White wine, and put to them Cinamon two drams, Gallingale twodrams, of Rose-leaves, Borage and Bugloss flowers, of each one handful, of yellow Saunders one dram; steep all these together twelve hours; thendistill them gently in a Glass still untill you have distilled one pintand an half of the Water, and then adde to it three ounces of Sugar; onegrain of Ambergreese, and you will have a most pleasing cleansingCordial water for many uses. 

_To make Gilly-flower Wine. _

Take two ounces of dryed Gilly-flowers, and put them into a pottle ofSack, and beat three ounces of Sugar-candy, or fine Sugar and grind someAmbergreese, and put it in the bottle and shake it oft, then run itthrough a gelly bag, and give it for a great Cordial after a weeksstanding or more. You may make Lavander as you do this. 

_The Lady_ Spotswood _Stomach Water. _

Take white Wine one pottle, Rosemary and Cowslip flowers, of each onehandful, as much Betony leaves, Cinamon and Cloves grosly beaten, ofboth one ounce; steep all these three dayes, stirring it often; then putto it Mithridate four ounces, and stir it together, and distil it in anordinary still. 

_Water of Time for the Passion of the Heart. _

Take a quart of white Wine, and a pint of Sack, steep in it as muchbroad Thime as it will wet, put to it of Galingale and CalamusAromaticus, of each one ounce, Cloves, Mace, Ginger, and grains ofParadise two drams, steep these all night, the next morning distil it inan ordinary still, drink it warm with Sugar. 

_A Receipt to make damnable Hum. _

Take Species de Gemmis, Aromaticum Rosatum, Diarrhodon Abbatis, Lætificans Galeni, of each four drams, Loaf-sugar beaten to powder halfa pound, small _Aqua Vitæ_ three Pints, strong Angelica water one pint;mix all these together, and when you have drunk it to the Dregs, you mayfill it up again with the same quantity of water. The same powders willserve twice, and after twice using it, it must be made new again. 

_An admirable Water for sore Eyes. _

Take _Lapis Tutiæ_; Aloes Hepatica, fine hard sugar, of each threedrams, beat them very small, and put them into a Glass of three pints, to which put red Rose-water and white Wine, of each one pint; set theGlass in the Sun, in the Month of _July_, for the whole Month, shakingit twice in a day for all that while; then use it as followeth, put onedrop thereof into the Eye in the evening, when the party is in bed, andone drop in the morning an hour before the Patient riseth: Continue theuse of it till the Eyes be well. The older the Water, the better it is. Most approved. 

_A Snail Water for weak Children, and old People. _

Take a pottle of Snails, and wash them well in two or three waters, andthen in small Beer, bruise them shells and all, then put them into agallon of red Cows Milk, red Rose leaves dried, the whites cut off, Rosemary, sweet Marjoram, of each one handful, and so distil them in acold still, and let it drop upon powder of white Sugar candy in thereceiver; drink of it first and last, and at four a clock in theafternoon, a wine-glass full at a time. 

_Clary Water for the Back, Stomach, &c. _

Take three gallons of midling Beer, put in a great brass Pot of fourgallons, and put to it ten handfuls of Clary gathered in a dry day, Raisins of the Sun stoned three pounds, Anniseeds, and Liquorish, ofeach four ounces, the whites and shells of twenty four eggs, or half somany, if there be not so much need, beat the shells small, and mix themwith the whites; put to the bottoms of three white loaves, put into theReceiver one pound of white sugar-candy, or so much fine loaf sugarbeaten small, and distill it through a Limbeck, keep it close, and beseldom without it; for it reviveth very much the stomach and heart, strengtheneth the back, procureth appetite and digestion, driveth awayMelancholly, sadness and heaviness of the heart, &c. 

_Dr. _ Montfords _Cordial Water. _

Take Angelica leaves twelve handfuls, six leaves of Carduus Benedictus, Balm & Sage, of each five handfuls, the seeds of Angelica and sweetFennil, of each five ounces bruised, scraped and bruised Liquorishtwelve ounces, Aromaticum Rosatum, Diamoscus dulcis, of each six drams;the Herbs being cut small, the seeds and Liquorish bruised, infuse theminto two gallons of Canary Sack for twenty four hours, then distill itwith a gentle fire, and draw off onely five pints of the spirits, whichmix with one pound of the best Sugar dissolved into a Syrup in half apint of pure red Rose-water. 

_Aqua Mirabilis, Sir_ Kenelm Digby's _way. _

Take Cubebs, Gallingale, Cardamus, Melliot flowers, Cloves, Mace, Ginger, Cinamon, of each one dram bruised small, juyce of Celandine onepint, juyce of Spearmint half a pint, juyce of Balm half a pint, sugarone pound, flower of Cowslips, Rosemary, Borage, Bugloss, Marigolds, ofeach two drams, the best Sack three pints, strong Angelica water onepint, red Rose-water half a pint, bruise the Spices and flowers, & steepthem in the Sack & Juyces one night, the next morning distill it in anordinary Limbeck or glass still, and first lay Hearts-tongue leaves inthe bottom of the Still. 

_The Vertues of the precedent Water. _

This Water preserveth the Lungs without grievances, and helpeth them;being wounded, it suffereth the blood not to putrifie, but multiplieththe same; this water suffereth not the heart to burn, nor melancholly, nor the Spleen to be lifted up above nature; it expelleth the Rheum, preserveth the Stomach, conserveth Youth, and procureth a good colour, it preserveth Memory, it destroyeth the palsie; if this be given to onea dying, a spoonful of it reviveth him; in the summer use one spoonful aweek fasting, in the winter two spoonfuls. 

_A Water for fainting of the Heart. _

Take Bugloss and red Rose-water of each one pint, Milk half a pint, Anniseeds and Cinamon grosly bruised, of each half an ounce, Maiden-hairtwo handfuls, Harts-tongue one handful, both shred, mix all together, and distill it in an ordinary still, drink of it morning and eveningWith a little sugar. 

_A Surfeit Water. _

Take half a bushel of red Corn Poppy, put it into a large dish, cover itwith brown Paper, and lay another dish upon it, set it in an Oven afterbrown bread is baked divers times till it be dry, which put into apottle of good _Aqua vitæ_, to which put Raisins of the sun stoned halfa pound, six figs sliced, three Nutmegs sliced, two flakes of Macebruised, two races of Ginger sliced, one stick of Cinnamon bruised, Liquorish sliced one ounce, Aniseed, Fennil-seed, and Cardamums bruised, of each one dram; put all these into a broad glass body, and lay firstsome Poppy in the bottom, then some of the other ingredients, then Poppyagain, and so untill the Glass be full; then put in the _Aqua vitæ_, and let it infuse till it be strong of the spices, and very red with thePoppy, close covered, of which take two or three spoonfuls upon asurfeit, and when all the liquor is spent, put more _Aqua vitæ_ to it, and it will have the same effect the second time, but no more after. 

_Dr. _ Butlers _Cordial Water against Melancholly, &c. Most approved. _

Take the flowers of Cowslips, Marigolds, Pinks, Clove-gilly-flowers, single stock gilly-flowers, of each four handfuls, the flowers ofRosemary, and Damask Roses, of each three handfuls, Borage and Buglossflowers, and Balm leaves, of each two handfuls; put them in a quart ofCanary Wine into a great Bottle or Jug close stopped, with a Cork, sometimes stirring the flowers and wine together, adding to themAnniseeds bruised one dram, two Nutmegs sliced, _English_ Saffron twopennyworth; after some time of infusion, distill them in a cold Stillwith a hot fire, hanging at the Nose of the Still Ambergreece and Musk, of each one grain; then to the distilled water put White Sugar-candyfinely beaten six ounces, and put the glass wherein they are into hotwater for one hour. Take of this water at one time three spoonfulsthrice a week, or when you are ill, it cureth all melancholly fumes, andinfinitely comforts the spirits. 

_The admirable and most famous Snail Water. _

Take a peck of garden shell snails, wash them well in small beer, andput them in a hot Oven till they have done making a noise, then takethem out, and wipe them well from the green froth that is upon them, andbruise them shells and all in a stone Mortar, then take a quart of earthworms, scower them with salt, slit them & wash them well with water fromtheir filth, and in a stone Mortar beat them to pieces, then lay in thebottom of your distilled pot Angelica two handfuls, and two handfuls ofCelandine upon them, to which put two quarts of Rosemary flowers, Bearsfoot, Agrimony, red Dock Roots, Bark of Barberries, Betony, Woodsorrel, of each two handfuls, Rue one handful; then lay the Snails andworms on the top of the Herbs and Flowers, then pour on three Gallons ofthe strongest Ale, and let it stand all night, in the morning put inthree ounces of Cloves beaten, six penniworth of beaten Saffron and onthe top of them six ounces of shaved Harts-horn, then set on theLimbeck, and close it with paste, and so receive the water by pints, which will be nine in all, the first is the strongest, whereof take inthe morning two spoonfuls in four spoonfuls of small Beer, and the likein the afternoon; you must keep a good Diet and use moderate exercise towarm the blood. 

This Water is good against all Obstructions whatsoever. It cureth aConsumption and Dropsie, the stopping of the Stomach and Liver. It maybe distilled with milk for weak people and children, with Harts-tongueand Elecampance. 

_A singular Mint water. _

Take a still full of Mints, put Balm, and Penniroyal, of each one goodhandful, steep them in Sack, or Lees of Sack twenty four hours, stop itclose, and stir it now and then: Distill it in an ordinary Still with avery quick fire, and keep the Still with wet cloaths, put into thereceiver as much sugar as will sweeten it, and so double distill it. 

Distillings. 

_A most Excellent_ Aqua Coelestis _taught by Mr. _ Philips Apothecary. 

Take of Cinamon one dram, Ginger half a dram, the three sorts ofSaunders, of each of them three quarters of an ounce, Mace and cubebs, of each of them one dram, Cardamom the bigger and lesser, of each threedrams, Setwall-roots half an ounce, Anniseed, Fennil-seed Basil-seed, ofeach two drams, Angelica roots, Gilly-flowers, Thyme, Calamint, Liquorish, Calamus, Masterwort, Pennyroyal, Mint, Mother of Thyme, Marjoram, of each two drams, red Rose-seed, the flowers of Sage andBetony, of each a dram and a half, Cloves, Galingal, Nutmegs, of eachtwo drams, the flowers of Stechados, Rosemary, Borage and Buglossflowers, of each a dram and half, Citron Rindes three drams; bruise themall, and put in these Cordial Powders, Diamber Aromaticum, Diamascum, Diachoden, the Spices made with Pearl, of each three drams; infuse allthese in twelve pints of _Aqua Vitæ_; in a glass, close stopped forfifteen dayes, often shaking it, then let it be put into a Limbeck closestopped, and let it be distilled gently; when you have done, hang in acloth, two drams of Musk, half a dram of Ambergreese, and ten or twelvegrains of gold, and so receive it to your use. 

_Hypocras taught by Dr. _ Twine _for Wind in the Stomach. _

Take Pepper, Grains, Ginger, of each half an ounce, Cinnamon, Cloves, Nutmegs, Mace, of each one ounce grosly beaten, Rosemary, Agrimony, bothshred of each a few crops, red Rose leaves a pretty quantity, as anindifferent gripe, a pound of Sugar beaten; lay these to steep in agallon of good Rhenish or white-Wine in a close vessel, stirring it twoor three times a day the space of three or four dayes together, thenstrain it through an Hypocras strainer, and drink a draught of it beforemeat half an hour, and sometimes after to help digestion. 

_Marigold flowers distilled, good for the pain of the Head. _

Take Marigold flowers, and distill them, then take a fine cloth and wetin the aforesaid distilled water, and so lay it to the forehead of thePatient, and being so applied, let him sleep if he can; this with Godshelp will cease the pain. 

_A Water good for Sun burning. _

Take Water drawn off the Vine dropping, the flowers of white Thorn, Bean-flowers, Water Lilly-flowers, Garden Lilly-flowers, Elder-flowers, and Tansie-flowers, Althea-flowers, the whites of Eggs, French Barley. 

_The Lady_ Giffords _cordial Water. _

Take four quarts of _Aqua vitæ_, Borrage and Poppy-water, of each apint, two pounds of Sugar-candy, one pound of figs sliced, one pound ofRaisins of the Sun stoned, two handfuls of red Roses clipped and dried, one handful of red Mint, half a handful of Rosemary, as much of Hysop, afew Cloves; put all these in a great double Glass close stopped, and setit in the sun three months, and so use it. 

_A water for one pensive and very sick, to comfort the Heart veryexcellent. _

Take a good spoonful of _Manus Christi_, beaten very small into powder, then take a quarter of a pound of very fine sugar, and beat it small, and six spoonfuls of Cinamon water, and put to it, and ten spoonfuls ofred Rose-water; mingle all these together, and put them in a dish, andset them over a soft fire five or six walms, and so let it be put into aglass, and let the party drink thereof a spoonful or two, as he shallsee cause. 

_To perfume Water. _

Take Malmsey or any kind of sweet water; then take Lavender, Spike, sweet Marjoram, Balm, Orange peels, Thyme, Basil, Cloves, Bay leaves, Woodbine flowers, red and white Roses, and still them all together. 

FINIS. 

The Table. 

_Ale of health and strength. _

_Almond Bisket. _

_Apricock cakes how to make. _

_Aqua mirabilis, Sir_ Kenelm Digby's _way. _

_Aqua Coelestis. _

_Cake the Lady_ Elizabeths _way. _

_Cakes how to make_, &c. 

_Cakes of Pear-plums. _

_Clear cakes of Plums. _

_Collops like bacon of Marchpane. _

_Cherry water. _

_Cordial Cherry water. _

_Cherry water by the Lord_ Spencer. 

_Chips of Quinces. _

_Cordial water by Sir_ Walter Raleigh. _by the Lady_ Malet. _by Doctor_ Muntford. _by Doctor_ Butler. _by the Lady_ Gifford. 

_Conserve for a cough or consumption of the Lungs. _

Conserve _of Borage flowers. _ _Betony. _ _Lavender flower. _ _Lemons. _ _Oranges. _ _Piony. _ _Pippins. _ _Quinces. _ _Roses boyl'd. _ _unboild. _ _Roses. _ _Sage. _ _Violets. _ _Marjoram. _

Candy, _or clear Rockcandy flowers. _

Candy _Apricocks. _ _Barberries. _ _Chicory roots. _ _Cherries. _ _Citrons. _

_Grapes. _ _Orange roots. _ _Orange pills. _ _Pippins, Pears, Plums. _ _Rosemary-flowers in the sun. _ _Spanish flowers. _ _Suckets of Oranges, Lemons_, &c. 

Dry _Fox-skins how. _

Dry _Apricoks. _ _Cherries. _ _Plums. _ _Pippins or Pears. _ _Pippins or Pear-Plums without sugar. _

Dentifrices _the best and paste of the same. _

Damnable Hum. 

French _Tart to make. _

Fruits _to dry or Candy after preserved. _

Fruit _artificial to make. _

Gelly _of Pippins. _ _Of Raspiss. _

Gilly-_flower Wine. _

Hair _to make grow. _ _To grow black. _

Hypocras. _Doctor_ Twines _way. _

Jumbals _of Apricocks or Quinces. _

Ipswich _water. _

Italian _Bisquet. _

Juyce _of Liquorish. _

Letters _to write secretly. _

Lozenges _Of red Roses. _

Lemon _water. _

Magistery _of Pearl. _

Marchpane _to ice and gild. _

Marmalet _of Damsins. _ _Oranges. _ _Plums. _ _Quinces. _

Mead, _Doctor_ Kings _way. _

Mint-_Water. _

Marigold-_flowers distild good for the head. _

Naples-_Bisquet. _

Orange-_Water. _

Orange-_Cakes. _

Preserves. _To preserve Artichokes young. _ _Apricocks. _ _Barberries. _ _Cherries. _ _Damsins. _ _Elecampane-root. _ _Fruit green. _ _Grapes. _ _Green plums. _ _Lemons. _ _Oranges. _ _Pear-plums white or green. _ _Pippins, or Peaches. _ _Plums red or black. _ _Quinces white. _ _White or red. _ _Respass. _

Paste _of Apricocks. _ _Citrons. _ _Elecampane-roots. _ _Flowers with its natural taste. _ _Oranges and Lemons. _ _Pippins like leaves, and some like plums, with their stones and stalks in them. _ _Rasberries or English Currans. _

Perfumes, _for Cloathes, Gloves. _ _Perfumes excellent. _ _K. _ Edwards. _Q. _ Elizabeths. _Perfume water. _

Purging-_bag for Ale. _

Plague-_water. _

Poppy-_water. _

Pomander. 

Pomatum _good. _

Prince-_Bisquet. _

Powder _the Lady_ Kents. 

Quinces _for pies. _

Quiddony _of Pippins. _ _Of all kinds of plums. _

Raisin _Wine. _

Rasberry _Wine. _

_Shrubbery cakes. _

Sweet _smell. _

_Sweet powder to break. _

Syrup _of Clove-gillyflowers. _ _Of Hysop for colds. _ _Lemons or Citrons. _ _Elders. _ _Rasberries. _

Spots _of grease or Oyle to take out. _

Dr. Stephens _sovereign Water. _

Stomach _water the Lady_ Spotswoods. 

Snail-water _most excellent. _

Sugar _of Wormwood, Mint, Aniseed &c. _ _Of Roses. _

Surfeit water. 

Tincture _of Ambergreese. _

Usquebath _distilled with herbs. _

Walnuts _artificial. _

Wine _to keep from souring. _

Water _for a Consumption. _ _For the stomach. _ _The Plague. _ _Of Time for passion of the heart. _ _For sore eyes. _ _Of Snails for children and old people. _ _Of Clary for the back and stomach. _ _For fainting of the heart. _ _Sunburning. _ _One pensive to comfort the heart. _

FINIS.