Читать книгу The Queen-like Closet or Rich Cabinet - Hannah Woolley - Страница 9

Rich Cabinet.

1. To make Aqua Mirabilis a very delicate way.

Take three Pints of Sack, three Pints of White Wine, one quart of the Spirit of Wine, one quart of the juice of Celandine leaves, of Melilot-flowers, Cardamum-seeds, Cubebs, Galingale, Nutmegs, Cloves, Mace, Ginger, two Drams of each; bruise them, and mix them with the Wine and Spirits, let it stand all night in the Still, not an Alembeck, but a common Still, close stopped with Rye Paste; the next morning make a slow fire in the Still, and all the while it is stilling, keep a wet Cloth about the neck of the Still, and put so much white Sugar Candy as you think fit into the Glass where it drops.

2. The Plague-Water which was most esteemed of in the late great Visitation.

Take three Pints of Muskadine, boil therein one handful of Sage, and one handful of Rue until a Pint be wasted, then strain it out, and set it over the Fire again.

Put thereto a Penniworth of Long Pepper, half an Ounce of Ginger, and a quarter of an Ounce of Nutmegs, all beaten together, boil them together a little while close covered, then put to it one penniworth of Mithridate, two penniworth of Venice Treacle, one quarter of a Pint of hot Angelica Water.

Take one Spoonful at a time, morning and evening always warm, if you be already diseased; if not, once a day is sufficient all the Plague time.

It is most excellent Medicine, and never faileth, if taken before the heart be utterly mortified with the Disease, it is also good for the Small Pox, Measles, or Surfets.

3. A very Soveraign Water.

Take one Gallon of good Claret Wine, then take Ginger, Galingale, Cinnamon, Nutmegs, Grains, Cloves, Anniseeds, Fennel-seeds, Caraway-seeds, of each one dram; then take Sage, Mint, Red-Rose leaves, Thyme, Pellitory of the Wall, Rosemary, Wild Thyme, Camomile, Lavander, of each one handful, bruise the Spices small and beat the Herbs, and put them into the Wine, and so let stand twelve hours close covered, stirring it divers times, then still it in an Alembeck, and keep the best Water by it self, and so keep every Water by it self; the first you may use for aged People, the other for younger.

This most excellent Water was from Dr. Chambers, which he kept secret till he had done many Cures therewith; it comforteth the Vital Spirits; it helpeth the inward Diseases that come of Cold; the shaking of the Palsie; it helpeth the Conception of Women that are barren; it killeth the Worms within the Body, helpeth the Stone within the Bladder; it cureth the Cold, Cough, and Tooth-ach, and comforteth the Stomach; it cureth the Dropsie, and cleanseth the Reins; it helpeth speedily the stinking Breath; whosoever useth this Water, it preserveth them in good health, and maketh seem young very long; for it comforteth Nature very much; with this water Dr. Chambers preserved his own life till extreme Age would suffer him neither to go nor stand one whit, and he continued five years after all Physicians judged he could not live; and he confessed that when he was sick at any time, he never used any other Remedy but this Water, and wished his Friends when he lay upon his Deth-Bed to make use of it for the preservation of their Health.

4. To Make Spirit of Mints.

Take three Pints of the best white Wine, three handfuls of right Spear mint picked clean from the stalks, let it steep in the wine one night covered, in the morning, put it into a Copper Alembeck, and draw it with a pretty quick fire; and when you have drawn it all, take all your Water and add as much Wine as before, and put to the Water, and the same quantity of Mint as before; let it steep two or three hours, then put all into your Still, and draw it with a soft fire, put into your Receiver a quantity of Loaf Sugar, and you will find it very excellent; you may distil it in an ordinary Still if you please; but then it will not be so strong nor effectual.

Thus you may do with any other Herbs whatsoever.

5. To make the Cordial Orange-Water.

Take one dozen and a half of the highest coloured and thick rin'd Oranges, slice them thin, and put them into two Pints of Malago Sack, and one Pint of the best Brandy, of Cinamon, Nutmegs, Ginger, Cloves, and Mace, of each one quarter of an Ounce bruised, of Spear-mint and Balm one handful of each, put them into an ordinary Still all night, pasted up with Rye Paste; the next day draw them with a slow fire, and keep a wet Cloth upon the Neck of the Still; put in some Loaf Sugar into the Glass where it dropeth.

6. To make Spirit of Oranges or of Limons.

Take of the thickest rin'd Oranges or Limons, and chip off the Rinds very thin, put these Chips into a Glass-bottle, and put in as many as the Glass will hold, then put in as much Malago Sack as the Glass will hold besides; stop the bottle close that no Air get in, and when you use it, take about half a spoonful in a Glass of Sack; it is very good for the Wind in the Stomach.

7. To make Limon Water.

Take twelve of the fairest Limons, slice them, and put them into two Pints of white Wine, and put to them of Cinamon and Galingale, of each, one quarter of an Ounce, of Red Rose Leaves, Burrage and Bugloss Flowers, of each one handful, of yellow Sanders one Dram, steep all these together 12 hours, then distil them gently in a Glass Still, put into the Glass where it droppeth, three Ounces of Sugar, and one Grain of Amber-Greece.

8. A Water for fainting of the Heart.

Take of Bugloss water and Red Rose Water, of each one Pint, of Red Cows milk half a Pint, Anni-seed and Cinamon of each half an Ounce bruised, Maiden hair two handfuls, Harts-tongue one handful, bruise them, and mix all these together, and distil them in an ordinary Still, drink of it Morning and Evening with a little Sugar.

9. To make Rosemary Water.

Take a Quart of Sack or white Wine with as many Rosemary Flowers as will make it very thick, two Nutmegs, and two Races of Ginger sliced thin into it; let it infuse all night, then distil it in an ordinary Still as your other waters.

10. To make a most precious Water.

Take two Quarts of Brandy, of Balm, of Wood-Betony, of Pellitory of the Wall, of sweet Marjoram, of Cowslip-Flowers, Rosemary-Flowers, Sage-Flowers, Marigold-Flowers, of each of these one handful bruised together; then take one Ounce of Gromwell seeds, one Ounce of sweet Fennel seeds, one Ounce of Coriander seeds bruised, also half an Ounce of Aniseeds and half an Ounce of Caraway-seeds, half an Ounce of Juniper Berries, half an Ounce of Bay Berries, One Ounce of green Licoras, three Nutmegs, one quarter of an Ounce of large Mace, one quarter of an Ounce of Cinamon, one quarter of an Ounce of Cloves, half an Ounce of Ginger, bruise all these well together, then add to them half a pound of Raisons in the Sun stoned, let all these steep together in the Brandy nine days close stopped, then strain it out, and two Grains of Musk, two of Amber-Greece, one pound of refined Sugar; stop the Glass that no Air get in, and keep it in a warm place.

11. Doctor Butler's Treacle Water.

Take the roots of Polipody of the Oak bruised, Lignum Vitæ thin sliced, the inward part thereof, Saxifrage roots thin sliced, of the shavings of Harts-horn, of each half a pound, of the outward part of yellow Citron not preserved; one Ounce and half bruised, mix these together;

Then take

{Fumitory water}

{Carduus-water } Of each one

of {Camomile-water} Ounce.

{Succory-water }

of Cedar wood one Ounce, of Cinamon three drams, of Cloves three drams, bruise all your forenamed things;

Then take of Epithimum two ounces and a half, of Cerratch six ounces, of Carduus and Balm, of each two handfuls, of Burrage Flowers, Bugloss Flowers, Gillyflowers, of each four ounces, of Angelica root, Elecampane root beaten to a Pap, of each four ounces, of Andronichus Treacle and Mithridate, of each four ounces; mix all these together, and incorporate them well, and grind them in a Stone Mortar, with part of the former Liquor, and at last, mix all together, and let them stand warm 24 hours close stopped, then put them all into a Glass Still, and sprinkle on the top of Species Aromatica rosata and Diambre, of the Species of Diarodon abbatis, Diatrion Santalon, of each six drams; then cover the Still close, and lute it well, and distill the water with a soft fire, and keep it close.

This will yield five Pints of the best water, the rest will be smaller.

12. The Cordial Cherry Water.

Take nine pounds of red Cherries, nine pints of Claret Wine, eight ounces of Cinamon, three ounces of Nutmegs; bruise your Spice, stone your Cherries, and steep them in the Wine, then add to them half a handful of Rosemary, half a handful of Balm, one quarter of a handful of sweet Marjoram, let them steep in an earthen Pot twenty four hours, and as you put them into the Alembeck, to distil them, bruise them with your hands, and make a soft fire under them, and distil by degrees; you may mix the waters at your pleasure when you have drawn them all; when you have thus done, sweeten it with Loaf-Sugar, then strain it into another Glass, and stop it close that no Spirits go out; you may (if you please) hang a Bag with Musk and Amber-greece in it, when you use it, mix it with Syrrup of Gilly-flowers or of Violets, as you best like it; it is an excellent Cordial for Fainting fits, or a Woman in travel, or for any one who is not well.

13. A most excellent Water for the Stone, or for the Wind-Cholick.

Take two handfuls of Mead-Parsly, otherwise called Saxifrage, one handful of Mother-Thyme, two handfuls of Perstons, two handfuls of Philipendula, and as much Pellitory of the Wall, two ounces of sweet Fennel seeds, the roots of ten Radishes sliced, steep all these in a Gallon of Milk warm from the Cow, then distil it in an ordinary Still, and four hours after, slice half an ounce of the wood called Saxifrage, and put into the Bottle to the water, keep it close stopped, and take three spoonfuls at a time, and fast both from eating and drinking one hour after; you must make this water about Midsummer; it is a very precious water, and ought to be prized.

14. The Cock water, most delicate and precious for restoring out of deep Consumptions, and for preventing them, and for curing of Agues, proved by my self and many others.

Take a Red Cock, pluck him alive, then slit him down the back, and take out his Intrals, cut him in quarters, and bruise him in a Mortar, with his Head, Legs, Heart, Liver and Gizard; put him into an ordinary Still with a Pottle of Sack, and one quart of Milk new from a red Cow, one pound of blew Currants beaten, one pound of Raisins in the Sun stoned and beaten, four Ounces of Dates stoned and beaten, two handfuls of Peniroyal, two handfuls of Pimpernel, or any other cooling Herb, one handful of Mother-thyme, one handful of Rosemary one handful of Burrage, one quart of Red Rose water, two ounces of Harts-horn, two ounces of China root sliced, two ounces of Ivory shaving, four ounces of the flower of French Barley; put all these into your Still and paste it up very well, and still it with a soft fire, put into the Glass where it droppeth one pound of white Sugar Candy beaten very small, twelve peniworth of Leaf-Gold, seven grains of Musk, eleven grains of Amber-greece, seven grains of Bezoar stone; when it is all distilled, mix all the waters together, and every morning fasting, and every evening when you go to bed, take four or five Spoonfuls of it warm, for about a Month together, this hath cured many when the Doctors have given them over.

15. Walnut water, or the Water of Life.

Take green Walnuts in the beginning of June, beat them in a Mortar, and distil them in an ordinary Still, keep that Water by it self, then about Midsummer gather some more, and distil them as you did before, keep that also by it self, then take a quart of each and mix them together, and distil them in a Glass Still, and keep it for your use; the Virtues are as followeth; It will help all manner of Dropsies and Palsies, drank with Wine fasting; it is good for the eyes, if you put one drop therein; it helpeth Conception in Women if they drink thereof one spoonful at a time in a Glass of Wine once a day, and it will make your skin fair if you wash therewith; it is good for all infirmities of the Body, and driveth out all Corruption, and inward Bruises; if it be drunk with Wine moderately, it killeth Worms in the Body; whosoever drinketh much of it, shall live so long as Nature shall continue in him.

Finally, if you have any Wine that is turned, put in a little Viol or Glass full of it, and keep it close stopped, and within four days it will come to it self again.

16. To make Wormwood Water.

Take four ounces of Aniseeds, four ounces of Licoras scraped, bruise them well with two ounces of Nutmegs, add to them one good handful of Wormwood, one root of Angelica, steep them in three Gallons of Sack Lees and strong Ale together twelve hours; then distill them in an Alembeck, and keep it for your use.

17. A very rare Cordial Water.

Take one Gallon of white Wine, two ounces of Mithridate, two ounces of Cinamon, one handful of Balm, a large handful of Cowslips, two handfuls of Rosemary Flowers, half an ounce of Mace, half an ounce of Cloves, half an ounce of Nutmegs, all bruised, steep these together four days in an earthen Pot, and covered very close, distil them in an ordinary Still well pasted, and do it with a very slow fire; save the first water by it self, and the small by it self, to give to Children; when you have occasion to use it, take a spoonful thereof, sweetned with Loaf-Sugar; this Water is good to drive out any Infection from the heart, and to comfort the Spirits.

18. Another most excellent Cordial.

Take Celandine, Sage, Costmary, Rue, Wormwood, Mugwort, Scordium, Pimpernel, Scabious, Egrimony, Betony, Balm, Carduus, Centory, Peniroyal, Elecampane roots, Tormentil with the roots, Horehound, Rosa Solis, Marigold Flowers, Angelica, Dragon, Marjoram, Thyme, Camomile, of each two good handfuls; Licoras, Zedoary, of each one ounce; slice the Roots, shred the Herbs, and steep them in four quarts of white Wine, and let it stand close covered 2 days, then distil it in an ordinary Still pasted up; when you use it, sweeten it with fine Sugar, and warm it.

19. To make Rosa Solis.

Take a Pottle of Aqua Composita, and put it into a Glass, then a good handful of Rosa Solis clean picked, but not washed, put it to the Aqua Composita, then take a pound of Dates stoned and beaten small, half a peniworth of Long Pepper, as much of Grains, and of round Pepper, bruise them small, take also a pound of Loaf-Sugar well beaten, a quarter of a pound of Powder of Pearl, and six leaves of Book Gold; put all to the rest, and stir them well together in the Glass, then cover it very close, and let it stand in the Sun fourteen days, ever taking it in at night; then strain it, and put it into a close Bottle; you must not put in the Pearl, Gold or Sugar till it hath been sunned and strained, neither must you touch the Leaves of the Rosa Solis with your hands when you pick it; keep it very close.

20. The Heart Water.

Take five handfuls of Rosemary Flowers, two drams of red Coral, two drams of Powder of Pearl, two drams of white Amber, two drams of Cinamon, two pound of the best Prunes stoned, six Pints of Damask Rose water, two Pints of Sack; put all these into a Pipkin never used, stop it up with Paste, let them stand upon a soft fire a little while, then distil it in an ordinary Still pasted up.

21. The Plague Water.

Take Rosemary, Red Balm, Burrage, Angelica, Carduus, Celandine, Dragon, Featherfew, Wormwood, Penyroyal, Elecampane roots, Mugwort, Bural, Tormentil, Egrimony, Sage, Sorrel, of each of these one handful, weighed weight for weight; put all these in an earthen Pot, with four quarts of white Wine, cover them close, and let them stand eight or nine days in a cool Cellar, then distil it in a Glass Still.

22. The Treacle Water.

Take one pound of old Venice Treacle, of the Roots of Elecampane, Gentian, Cyprus, Tormentil, of each one ounce, of Carduus and Angelica, half an ounce, of Burrage, Bugloss, and of Rosemary Flowers one ounce of each; infuse these in three Pints of white Wine, one Pint of Spring Water, two Pints of Red Rose water; then distil them in an ordinary Still pasted up.

This is excellent for Swounding Fits or Convulsions, and expelleth any venomous Disease; it also cureth any sort of Agues.

23. The Snail water excellent for Consumptions.

Take a Peck of Snails with the Shells on their Backs, have in a readiness a good fire of Charcoal well kindled, make a hole in the midst of the fire, and cast your Snails into the fire, renew your fire till the Snails are well rosted, then rub them with a clean Cloth, till you have rubbed off all the green which will come off.

Then bruise them in a Mortar, shells and all, then take Clary, Celandine, Burrage, Scabious, Bugloss, five leav'd Grass, and if you find your self hot, put in some Wood-Sorrel, of every one of these one handful, with five tops of Angelica.

These Herbs being all bruised in a Mortar, put them in a sweet earthen Pot with five quarts of white Wine, and two quarts of Ale, steep them all night; then put them into an Alembeck, let the herbs be in the bottom of the Pot, and the Snails upon the Herbs, and upon the Snails put a Pint of Earth-worms slit and clean washed in white Wine, and put upon them four ounces of Anniseeds or Fennel-seeds well bruised, and five great handfuls of Rosemary Flowers well picked, two or three Races of Turmerick thin sliced, Harts-horn and Ivory, of each four ounces, well steeped in a quart of white Wine till it be like a Jelly, then draw it forth with care.

24. To make a rare sweet Water.

Take sweet Marjoram, Lavender, Rosemary, Muscovy, Maudlin, Balm, Thyme, Walnut Leaves, Damask Roses, Pinks, of all a like quantity, enough to fill your Still, then take of the best Orrice Powder, Damask Rose Powder, and Storax, of each two ounces; strew one handful or two of your Powders upon the Herbs, then distil them with a soft fire; tie a little Musk in a piece of Lawn, and hang it in the Glass wherein it drops, and when it is all drawn out, take your sweet Cakes and mix them with the Powders which are left, and lay among your Clothes, or with sweet Oyles, and burn them for perfume.

25. A very good Surfet water.

Take what quantity of Brandy you please, steep a good quantity of the Flowers of Red Poppies therein, which grow amongst the Wheat, having the black bottoms cut off, when they have been steeped long enough, strain them out, and put in new, and so do till the Brandy be very red with them, and let it stand in the Sun all the while they infuse, then put in Nutmegs, Cloves, Ginger and Cinamon, with some fine Sugar, so much as you think fit, and keep it close stopped; this is very good for Surfets, Wind in the Stomach, or any Illness whatever.

26. An excellent Water for the Stomach, or against Infection.

Take Carduus, Mint and Wormwood, of each a like quantity, shred them small and put them into new Milk, distil them in an ordinary Still with a temperate fire; when you take any of it, sweeten it with Sugar, or with any Syrrup, what pleases you best; it is a very good water, though the Ingredients are but mean.

27. The Melancholy Water.

Take of the Flowers of Gilliflowers, four handfuls, Rosemary flowers three handfuls, Damask Rose leaves, Burrage and Bugloss flowers of each one handful, of Balm leaves six handfuls, of Marigold flowers one handful, of Pinks six handfuls, of Cinamon grosly beaten, half an ounce, two Nutmegs beaten, Anniseeds beaten one ounce, three peniworth of Saffron; put them all into a Pottle of Sack, and let them stand two days, stirring them sometimes well together; then distil them in an ordinary Still, and let it drop into a Glass wherein there is two grains of Musk, and eight ounces of white Sugar Candy, and some Leaf-Gold; take of this Water three times a week fasting, two spoonfuls at a time, and ofter if you find need; distil with soft fire; this is good for Women in Child-bed if they are faint.

28. To make the Elder water, or spirit of Sambucus.

Take some Rye Leaven, and break it small into some warm Water, let it be a sowre one, for that is best; about two Ounces or more: then take a Bushel of Elder Berries beaten small, and put them into an earthen Pot and mix them very well with the Leaven, and let it stand one day near the Fire; then put in a little Yest, and stir it well together to make it rise, so let it stand ten days covered, and sometimes stir it; then distil it in an Alembeck; keep the first Water by it self, and so the second, and the third will be good Vinegar, if afterward you colour it with some of the Berries.

Distil it with a slow fire, and do not fill the Still too full.

This Water is excellent for the Stomach.

29. To make the Balm water Green.

Take any Wine or Lees of Wine, or good Strong Beer or Ale with the Grounds, and stir them all together very well, lest the Wine Lees be too thick, and burn the bottom of the Pot; put them into an Alembeck with good store of Balm unwashed, therein still these till you leave no other tast but fair water, and draw also some of that, draw two Alembecks full more as you draw the first, until you have so much as will fill your Alembeck, then put this distilled water into your Alembeck again, and some more Balm, if you draw a Wine Gallon, put to it half a pound of Coriander seeds bruised, two Ounces of Cloves, one quarter of an Ounce of Nutmegs, and one quarter of an Ounce of Mace bruised all of them, then set a Receiver of a Gallon under it, and fill it with fresh and green Balm unwashed, and your Water will be as green as Grass; put still more and more of the Herbs fresh, and let it stand a week to make it the more green.

Take this Green Water, and put to it one quart of the best Damask Rosewater, and before you mix your Balm-water and Rose-water together, you must dissolve two pounds of fine Sugar in the first distilled water, then take Ambergreece and Musk, of each eight Grains, being ground fine, and put it into the Glass in a piece of Lawn; put also a little Orange or Limon Pill to it, and keep it cool and from the Air.

30. To make the very best Surfet-water.

Take one Gallon of the best French Spirits, and a Pint of Damask-Rose-water, half a Pint of Poppy water, one pound of white Sugar Candy bruised, then take one pound and half of Raisins in the Sun stoned, half a pound of Dates stoned and sliced, then take one Ounce of Mace, one Ounce of Cloves, one Ounce of Cinamon, one Ounce of Aniseeds rubbed clean from the dust, then take a quarter of an Ounce of Licoras clean scraped and sliced, and all the Spices grosly beaten, let all these steep in the Spirits four days; then take a quarter of a peck of Red Poppy Leaves fresh gathered, and the black part cut off, and put them in, and when it hath stood four or five days, strain it, and put it into your Glass, then put in your Sugar-Candy finely beaten, twelve peniworth of Ambergreece, six peniworth of Musk, keep it close, and shake it now and then, and when you use it, you may put some kind of Syrrup to it, what you please.

31. To make the true Palsie-water, as it was given by that once very famous Physician Doctor Matthias.

Take Lavender Flowers stripped from the stalks, and fill a Gallon-Glass with them, and pour on them good Spirit of Sack, or perfect Aqua vitæ distilled from all Flegm, let the quantity be five quarts, then circulate them for six weeks, very close with a Bladder, that nothing may breath out; let them stand in a warm place, then distil them in an Alembeck with his Cooler, then put into the said water, of Sage, Rosemary, and Wood-Betony Flowers; of each half a handful, of Lilly of the Valley, and Burrage, Bugloss, and Cowslip Flowers, one handful of each; steep these in Spirit of Wine, Malmsie, or Aqua vitæ, every one in their Season, till all may be had; then put also to them of Balm, Motherwort, Spike-flowers, Bay leaves, the leaves of Orange trees, with the Flowers, if they may be had, of each one ounce, put them into the aforesaid distilled Wine all together, and distil it as before, having first been steeped six weeks; when you have distilled it, put into it Citron Pill, dried Piony seeds hull'd, of each five Drams, of Cinamon half an Ounce, of Nutmegs, Cardamum seeds, Cubebs, and yellow Saunders, of each half an ounce, of lignum Aloes one dram; make all these into Powder, and put them into the distilled Wine abovesaid, and put to them of Cubebs anew, a good half pound of Dates, the stones taken out, and cut them in small pieces, put all these in, and close your Vessel well with a double Bladder; let them digest six weeks, then strain it hard with a Press, and filtrate the Liquor, then put into it of prepared Pearl, Smaragdus, Musk and Saffron, of each half a Scruple; and of Ambergreece one Scruple, red Roses dried well, Red and Yellow Saunders, of each one ounce, hang these in a Sarsenet Bag in the water, being well sewed that nothing go out.

The virtues of this Water.

This Water is of exceeding virtue in all Swoundings and Weaknesses of the heart, and decaying of Spirits in all Apoplexies and Palsies, also in all pains of the Joints coming of Cold, for all Bruises outwardly bathed and dipped Clothes laid to; it strengtheneth and comforteth all animal, natural and viral Spirits, and cheareth the external Senses, strengtheneth the Memory, restoreth lost Speech, and lost Appetite, all weakness of the Stomach, being both taken inwardly, and bathed outwardly; it taketh away the Giddiness of the Head, helpeth lost Hearing, it maketh a pleasant Breath, helpeth all cold disposition of the Liver, and a beginning Dropsie; it helpeth all cold Diseases of the Mother; indeed none can express sufficiently; it is to be taken morning and evening, about half a Spoonful with Crums of Bread and Sugar.

32. For a Cough of the Lungs, or any Cough coming of Cold, approved by many.

Take a good handful of French Barley, boil it in several waters till you see the water be clear, then take a quart of the last water, and boil in it sliced Licoras, Aniseeds bruised, of each as much as you can take up with your four Fingers and your Thumb, Violet Leaves, Strawberry Leaves, five fingered Grass, Maidenhair, of each half a handful, a few Raisins in the Sun stoned; boil these together till it come to a Pint, then strain it, and take twelve or fourteen Jordan Almonds blanched and beaten, and when your water is almost cold, put in your Almonds, and stir it together, and strain it; then sweeten it with white Sugar Candy; drink this at four times, in the morning fasting, and at four of the Clock in the Afternoon a little warmed; do this nine or ten days together; if you please, you may take a third draught when you go to Bed; if you be bound in your body, put in a little Syrrup of Violets, the best way to take it, is to suck it through a straw, for that conveys it to the Lungs the better.

33. To make the best Bisket-Cakes.

Take four new laid Eggs, leave out two of the Whites, beat them very well, then put in two spoonfuls of Rose-water, and, beat them very well together, then put in a pound of double refin'd Sugar beaten and searced, and beat them together one hour, then put to them one pound of fine Flower, and still beat them together a good while; then put them upon Plates rubbed over with Butter, and set them into the Oven as fast as you can, and have care you do not bake them too much.

34. Perfumed Roses.

Take Damask Rose Buds, and cut off the Whites, then take Rose-water or Orange-Flower water wherein hath been steeped Benjamin, Storax, Lignum Rhodium, Civet or Musk, dip some Cloves therein and stick into every Bud one, you must stick them in where you cut away the Whites; dry them between white Papers, they will then fall asunder; this Perfume will last seven years.

Or do thus.

Take your Rose Leaves cut from the Whites, and sprinkle them with the aforesaid water, and put a little powder of Cloves among them.

35. To make Tincture of Caraways.

Take one quart of the Spirits of French Wine, put into it one pound of

Caraway Comfits which are purled, and the Pills of two Citron Limons;

let it stand in a warm place to infuse, in a Glass close stopped for a

Month, stirring it every day once.

Then strain it from the seeds, and add to it as much Rosewater as will make it of a pleasant taste, then hang in your Bottle a little Ambergreece, and put in some Leaf-Gold; this is a very fine Cordial.

36. To get away the Signs of the Small Pox.

Quench some Lime in white Rosewater, then shake it very well, and use it at your pleasure; when you at any time have washed with it, anoint your face with Pomatum, made with Spermaceti and oyl of sweet Almonds.

37. To make clouted Cream.

Take Milk that was milked in the morning, and scald it at noon; it must have a reasonable fire under it, but not too rash, and when it is scalding hot, that you see little Pimples begin to rise, take away the greatest part of the Fire, then let it stand and harden a little while, then take it off, and let it stand until the next day, covered, then take it off with a Skimmer.

38. To make a Devonshire-White-pot.

Take two quarts of new Milk, a peny white Loaf sliced very thin, then make the Milk scalding hot, then put to it the Bread, and break it, and strain it through a Cullender, then put in four Eggs, a little Spice, Sugar, Raisins, and Currans, and a little Salt, and so bake it, but not too much, for then it will whey.

39. To make the Portugal Eggs.

Take a very large Dish with a broad brim, lay in it some Naples Bisket in the Form of a Star, then put so much Sack into the Dish as you do think the Biskets will drink up; then stick them full with thin little pieces of preserved Orange, and green Citron Pill, and strew store of French Comfits over them, of divers colours, then butter some Eggs, and lay them here and there upon the Biskets, then fill up the hollow places in the Dish, with several coloured Jellies, and round about the Brim thereof lay Lawrel Leaves guilded with Leaf-Gold; lay them flaunting, and between the Leaves several coloured Jellies.

40. To Candy Flowers the best way.

Takes Roses, Violets, Cowslips, or Gilly-flowers, and pick them from the white bottoms, then have boiled to a Candy height Sugar, and put in so many Flowers as the Sugar will receive, and continually stir them with the back of a Spoon, and when you see the Sugar harden on the sides of the Skillet, and on the Spoon, take them off the Fire, and keep them with stirring in the warm Skillet, till you see them part, and the Sugar as it were sifted upon them, then put them upon a paper while they are warm and rub them gently with your hands; till all the Lumps be broken, then put them into a Cullender, and sift them as clean as may be, then pour them upon a clean Cloth, and shake them up and down till there be hardly any Sugar hanging about them; then if you would have them look as though they were new gathered, have some help, and open them with your fingers before they be quite cold, and if any Sugar hang about them, you may wipe it off with a fine Cloth; to candy Rosemary Flowers, or Archangel, you must pull out the string that stands up in the middle of the Blossom, and take them which are not at all faded, and they will look as though they were new gathered, without opening.

41. To pickle Cucumbers.

Take the least you can get, and lay a layer of Cucumbers, and then a layer of beaten Spices, Dill, and Bay Leaves, and so do till you have filled your Pot, and let the Spices, Dill, and Bay Leaves cover them, then fill up your Pot with the best Wine Vinegar, and a little Salt, and so keep them.

Sliced Turneps also very thin, in some Vinegar, Pepper and a little

Salt, do make a very good Sallad, but they will keep but six Weeks.

42. To make Sugar Cakes.

Take a pound of fine Sugar beaten and searced, with four Ounces of the finest Flower, put to it one pound of Butter well washed with Rose-water, and work them well together, then take the Yolks of four Eggs, and beat them with four Spoonfuls of Rosewater, in which hath been steeped two or three days before Nutmeg and Cinamon, then put thereto so much Cream as will make it knead to a stiff Paste, rowl it into thin Cakes, and prick them, and lay them on Plates, and bake them; you shall not need to butter your Plates, for they will slip off of themselves, when they are cold.

43. To make a very fine Cream.

Take a quart of Cream, and put to it some Rosewater and Sugar, some large Mace, Cinamon and Cloves; boil it together for a quarter of an hour, then take the yolks of eight Eggs, beat them together with some of your Cream, then put them into the Cream which is boiling, keep it stirring lest it curdle, take it from the fire, and keep it stirring till it be a little cold, then run it through a Strainer, dish it up, and let it stand one night, the next day it will be as stiff as a Custard, then stick it with blanched Almonds, Citron Pill and Eringo roots, and so serve it in.

44. To make Syrup of Turneps for a Consumption.

Take half a peck of Turneps washed and pared clean, cut them thin, put to them one pound of Raisins of the Sun stoned, one quarter of a pound of Figs cut small, one Ounce of Anniseeds bruised, half an Ounce of Licoras sliced, one Ounce of Cloves bruised, two handfuls of Burrage Flowers, and so much water as will cover all, and two fingers breadth above them, then boil it on a great fire in an earthen Vessel covered, untill the roots be soft and tender, then strain out the Liquor, and to every Pint of it put a pound of fine Sugar, the whites of two Eggs beaten, boil it to a Syrrop, and use it often, two or three spoonfuls at a time.

45. For a Consumption.

Take a Pint of Red Cows milk, then take the Yolk of a new laid Egg potched very rare, then stir it into the Milk over a soft fire, but do not let it boil, sweeten it with a little Sugar Candy, and drink it in the morning fasting, and when you go to bed.

46. To make Bottle Ale for a Consumption.

Take a quart of Ale, and a Pint of strong Aqua vitæ, Mace and Cinamon, of each one quarter of an Ounce, two Spoonfuls of the powder Elecampane root, one quarter of a pound of Loaf Sugar, one quarter of a pound of Raisins of the Sun stoned, four spoonfuls of Aniseeds beaten to Powder, then put all together into a Bottle and stop it close.

Take three spoonfuls of this in a morning fasting, and again one hour before Supper and shake the Bottle when you pour it out.

47. To make Cakes of Quinces.

Take the best you can get, and pare them, and slice them thin from the Core, then put them into a Gallipot close stopped, and tie it down with a Cloth, and put it into a Kettle of boiling water, so that it may stand steddy about five hours, and as your water boils away in the Kettle, fill it up with more warm water, then pour your Quinces into a fine hair sieve, and let it drain all the Liquor into a Bason, then take this Liquor and weigh it, and to every pound take a pound of double refin'd Sugar, boil this Sugar to a Candy height, then put in your Liquor, and set them over a slow fire, and stir them continually till you see it will Jelly, but do not let it boil; then put it into Glasses, and set them in a Stove till you see them with a Candy on the top, then turn them out with a wet Knife on the other side upon a white Paper, sleeked over with a sleek-stone, and set them in the Stove again till the other side be dry, and then keep them in a dry place.

48. To make Marmalade of Apricocks.

Take Apricocks, pare them and cut them in quarters, and to every pound of Apricocks put a pound of fine Sugar, then put your Apricocks into a Skillet with half of the Sugar, and let them boil very tender and gently, and bruise them with the back of a Spoon, till they be like Pap, then take the other part of the Sugar, and boil it to a Candy height, then put your Apricocks into that Sugar, and keep it stirring over the fire, till all the Sugar be melted, but do not let it boil, then take it from the fire, and stir it till it be almost cold; then put it in Glasses, and let it have the Air of the fire to dry it.

49. To make Limon Cakes.

Take half a pound of refin'd sugar, put to it two spoonfuls of Rosewater, as much Orange Flower water, and as much of fair water, boil it to a Candy height, then put in the Rind of a Limon grated, and a little Juice, stir it well on the fire, and drop it on Plates or sleeked Paper.

50. To make Wafers.

Take a quart of Flower heaped and put to it the yolks of four Eggs, and two or three spoonfuls of Rosewater, mingle this well together, then make it like Batter with Cream and a little Sugar, and bake it on Irons very thin poured on.

51. To make Marmalade of Cherries with Currans.

Take four pounds of Cherries when they are stoned, and boil them alone in their Liquor for half an hour very fast, then pour away the Liquor from them, and put to them half a Pint and little more of the juice of Currans, then boil a pound of double refin'd Sugar to a Candy height, and put your Cherries and Juice of Currans in that, and boil them again very fast till you find it to jelly very well.

52. To preserve Rasberries.

Take the weight of your Rasberries in fine Sugar, and take some Rasberries and bruise them a little; then take the clearest of the bruised Rasberries, I mean the Juice and the weight of it in Sugar, and your other Sugar named before, and boil it, and scum it, then put in your whole Rasberries, and boil them up once, then let them stand over the fire without boiling till you see it will Jelly, and that it look clear, then take up your Rasberries one by one, and put them into Glasses, then boil your Syrrop, and put it over them.

53. To make Syrrop of Ale, good for weak People to take inwardly, or to heal old Sores, applied thereto.

Take two Gallons of Ale Wort, the strongest you can get, so soon as it is run from the Grounds, set it on the fire in a Pipkin, and let it boil gently and that you do perceive it to be as though it were full of Rags; run it through a strainer, and set it on the fire again, and let it boil until it be thick, and scum it clean, and when it is much wasted, put it into a lesser Pan to boil, or else it will burn; when it is thick enough, take it off, and when it is cold, put it into Gallipots, take as much as a Walnut fasting; and as much when you go to bed.

54. To make whipt Sillibub.

Take half a Pint of Rhenish Wine or white Wine, put it into a Pint of Cream, with the Whites of three Eggs, season it with Sugar, and beat it as you do Snow-Cream, with Birchen Rods, and take off the Froth as it ariseth, and put it into your Pot, so do till it be beaten to a Froth, let it stand two or three hours till it do settle, and then it will eat finely.

55. To make Raisin Wine or Stepony.

Take four Gallons of Spring-water, four pounds of Raisins of the Sun stoned, the juice of four good Limons, and the Rind of two cut thin, boil the Raisins, and Pill in the Water for half an hour or more, then put in the juice of Limon, and a little Spice, Sugar and Rosewater, and let it stand but a little more over the fire; then put it into an earthen pot, and beat it together till it be cold, then bottle it up, it will keep but a few days.

Memorandum, Two pounds of Sugar to one pound of Cowslips is enough for Conserve.

56. To boil Samphire.

Take Water and Salt so strong as will bear an Egg, boil it, and when it boils, put in your Samphire unwashed, and let it scald a little, then take it off, and cover it so close that no Air can get in, and set the Pot upon a cold Wisp of Hay, and so let it stand all night, and it will be very green, then put it up for your use.

57. To make Cabbage Cream.

Take twenty five Quarts of new Milk, set it on the fire till it be ready to boil, stir it all the while that it creams not, then pour it into twenty several Platters so fast as you can, when it is cold, take off the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a Cabbage, crumpled one upon another, do thus three times, and between every Layer you must mingle Rosewater and Sugar mingled thick, and laid on with a Feather; some use to take a little Cream and boil it with Ginger, then take it from the fire and season it with Rosewater and Sugar, and the Juice of Jordan Almonds blanched and beaten, then stir it till it be cold, that it cream not; then take Toasts of Manchet cut thin, not too hard, nor brown, lay them in the bottom of the Dish, and pour the Cream upon them, and lay the Cabbage over.

58. To make a Trifle.

Take sweet Cream, season it with Rosewater and Sugar, and a little whole Mace, let it boil a while, then take it off, and let it cool, and when it is lukewarm put it into such little Dishes or Bowls as you mean to serve it in; then put in a little Runnet, and stir it together; when you serve it in, strew on some French Comfits.

59. To make thick Cream.

Take sweet Cream, a little Flower finely searced, large Mace, a stick of Cinamon, Sugar and Rosewater, let all these boil together till it be thick, then put into it thick Cream, the yolks of Eggs beaten, then let it seeth but a little while for fear of turning, then pour it out, and when it is cold serve it in.

60. To pickle Purslan to keep all the Year.

Take the Leaves from the stalks, then take the Pot you mean to keep them in, and strew Salt over the bottom, then lay in a good row of the Leaves, and strew on more Salt, then lay in a row of the stalks, and put in more Salt, then a row of the Leaves, so keep it close covered.

61. To Stretch Sheeps Guts.

After they are clean scowred, lay them in water nine days, shifting them once a day, and they will be very easie to fill, and when they are filled, they will come to their wonted bigness.

62. To make Cream of Pastes and Jellies.

Put Eggs into the Cream as you do for Fool, and slice your Sweet-meats very thin and boil with them, then sweeten it, and put it into a Dish.

63. To make a rare Medicine for the Chine-Cough.

Make a Syrrop of Hysop-water and white Sugar Candy, then take the Powder of Gum Dragon, and as much of white Sugar Candy mixed together, and eat of it several times of the day, or take the above-named Syrrop, either of them will do the Cure.

64. For a Consumption.

Take of Syrrop of Violets, Syrrop of Horehound, Syrrop of Maidenhair and Conserve of Fox Lungs, of each one ounce, mix them well together, and take it often upon a Liquoras stick in the day time, and at night.

65. To make very rare Ale.

When your Ale is tunned into a Vessel that will hold eight or nine Gallons, and that hath done working, ready to be stopped up, then take a Pound and half of Raisins of the Sun stoned and cut in pieces, and two great Oranges, Meat and Rind, and sliced thin, with the Rind of one Limon, and a few Cloves, one Ounce of Coriander seeds bruised, put all these in a Bag, and hang them in the Vessel, and stop it up close; when it hath stood four days, bottle it up, fill the Bottles but a little above the Neck, and put into every one a Lump of fine Sugar, and stop them close, and let it be three Weeks or a month before you drink it.

66. To make Ale to drink within a Week.

Tun it into a Vessel which will hold eight Gallons, and when it hath done working, ready to bottle, put in some Ginger sliced, and an Orange stuck with Cloves, and cut here and there with a Knife, and a pound and half of Sugar, and with a stick stir it well together, and it will work afresh; when it hath done working, stop it close, and let it stand till it be clear, then bottle it up and put a Lump of Sugar into every Bottle, and then stop it close, and knock down the Corks, and turn the Bottles the Bottoms upwards, and it will be fit to drink in a Weeks time.

67. For the Griping in the Guts.

Take a peniworth of Brandy, and a peniworth of Mithridate mixed together, and drink it three nights together when you go to rest, or take a little Oil of Aniseeds in a Glass of Sack three times.

68. To make a Sack Posset.

Take twelve Eggs beaten very well, and put to them a Pint of Sack, stir them well that they curd not, then put to them three Pints of Cream, half a Pound of white Sugar, stirring them well together, when they are hot over the fire, put them into a Bason, and set the Bason over a boiling pot of water, until the Posset be like a Custard, then take it off, and when it is cool enough to eat, serve it in with beaten Spice strewed over it very thick.

69. To make Pennado.

Take Oatmeal clean picked and well beaten, steep it in water all night, then strain it and boil it in a Pipkin with some Currans, and a Blade or two of Mace, and a little Salt; when it is well boiled, take it off, and put in the Yolks of two or three new laid Eggs beaten with Rosewater, then set it on a soft fire, and stir it that it curd not, then sweeten it with Sugar, and put in a little Nutmeg.

70. To make Cakes without Fruit.

Take four pounds of fine Flower, rub into it one pound of Butter very well, then take warmed Cream, and temper it with Ale yest, so mix them together, and make them into a Paste, put in a little Rosewater, and several Spices well beaten, let it lie by the fire till the Oven heat, and when you make it up, knead into it half a pound of Caraway Comfits, and three quarters of a pound of Bisket-Comfits, make it up as fast as you can, not too thick, nor cut it too deep, put it into a hoop well butter'd, and wash it over with the White of an Egg, Rosewater, and Sugar, and strew it with some Comfits; do not bake it too much.

71. A Sack Posset without Milk.

Take thirteen Eggs and beat them very well, and while they are beating, take a quart of Sack, half a pound of fine Sugar, and a Pint of Ale, and let them boil a very little while, then put these Eggs to them, and stir them till they be hot, then take it from the fire, and keep it stirring a while, then put it into a fit Bason, and cover it close with a Dish, then set it over the fire again till it arise to a Curd; then serve it in with some beaten spice.

72. A very fine Cordial.

One Ounce of Syrrop of Gilly-flowers, one dram of Confection of Alkermes, one Ounce and a half of Burrage-water, the like of Mint-water, one Ounce of Dr. Mountsford's water, as much of Cinamon water mixed together.

73. The best way to preserve Goosberries green and whole.

Pick them clean and put them into water as warm as milk, so let them stand close covered half an hour, then put them into another warm water and let them stand as long, and so the third time, till you find them very green; then take their weight in fine Sugar, and make a Syrrop, then put them in, and let them boil softly one hour; then set them by till the next day, then heat them again, so do twice, then take them from that Syrrop and make a new Syrrop and boil them therein, till you find they be enough.

74. To make the Orange Pudding.

Take the rind of a small one pared very thin, and boiled in several waters, and beaten very fine in a Mortar, then put to it four Ounces of fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs, and a little Salt, beat it together in the Mortar till the Oven heats, and so butter a dish and bake it, but not too much; strew Sugar on it and serve it to the Table, Bake it in Puff-past.

75. To make French Bread.

Take half a Bushel of fine Flower, ten Eggs, one pound and a half of fresh Butter, then put in as much Yest as you do into Manchet, temper it with new milk pretty hot, and let it lie half an hour to rise, then make it into Loaves or Rolls, and wash it over with an Egg beaten with Milk; let not your Oven be too hot.

76. To make a made dish.

Take four Ounces of sweet Almonds blanched, and beaten with Rosewater, strain them into some Cream, then take Artichoke bottoms boiled tender, and some boiled Marrow, then boil a quart of Cream with some Rosewater and Sugar to some thickness, then take it off, and lay your Artichokes into a Dish, and lay the Marrow on them, then mix your Almond Cream, and the other together, and poure it over them, and set it on Coals till you serve it in.

77. To make a Cake with Almonds.

Take one pound and half of fine Flower, of Sugar twelve Ounces beaten very fine, mingle them well together, then take half a pound of Almonds blanched, and beaten with Rosewater, mingle all these with as much Sack as will work it into a Paste, put in some Spice, some Yest, and some plumped Currans with some Butter, and a little salt, to make it into a Cake and bake it.

78. To make a Sillibub.

Take a Limon pared and sliced very thin, then cover the bottom of your Sillibub Pot with it, then strew it thick with fine Sugar, then take Sack or white Wine, and make a Curd with some Milk or Cream, and lay it on the Limon with a Spoon, then whip some Cream and Whites of Eggs together, sweetened a little, and cast the Froth thereof upon your Sillibub, when you lay in your Curd, you must lay Sugar between every Lay.

79. To make fine Water-Gruel.

Take the best Oatmeal beaten, and steep it in water all night, the next day strain it, and boil it with a Blade of Mace, and when it is enough, put in some Raisins and Currans which have been infused in a Pot (in a Pot of seething Water) and a little Wine, a little Salt, a little Sugar, and so eat it.

80. To make Limon Cream.

Take a quart of Cream, keep it stirring on the fire until it be blood warm, then take the Meat of three Limons sweetened well with Sugar, and a little Orange Flower water, sweeten them so well that they may not turn the Cream, then stir them into the Cream, on the fire with some yolks of Eggs, and serve it cold; Limon Posset thickned with yolks of Eggs, makes a fine Cawdle for a sick body.

81. To make rare Cakes with Almonds.

Take two Pounds and an half of blanched Almonds beaten fine with Rosewater, mix them with a Pound and three quarters of fine Sugar and some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let them stand a little, then set them on a Chafing-dish of Coals, and dry them a little, stirring them all the while, then take half a Peck of Flower, put into it a little salt, three Pints of Ale-Yest, have in readiness your Cream lukewarm, strain your Yest, and put into it six spoonfuls of Sack, put in Spice into your Flower, and make all these into a stiff Paste with the Cream, work it well and lay it by the fire to rise one hour, then work into your Paste two pounds and a quarter of fresh Butter; pull your Paste in pieces three times, then strew in a pound of Caraway Comfits, and make this Paste into five Cakes, lay them upon buttered Plates or double Papers, then strew Caraway Comfits on the top and double refined Sugar; one hour will bake them sufficiently.

82. To make Shrewsbury Cakes.

Take four pounds of Flower, two pounds of Butter, one pound and an half of fine Sugar, four Eggs, a little beaten Cinamon, a little Rosewater, make a hole in the Flower, and put the Eggs into it when they are beaten, then mix the Butter, Sugar, Cinamon, and Rosewater together, and then mix them with the Eggs and Flower, then make them into thin round Cakes, and put them into an Oven after the Houshold Bread is drawn; this quantity will make three dozen of Cakes.

83. To make Goosberry Wine.

Bruise ripe Goosberries with an Apple-Beater, but do not beat them too small, then strain them through a hair strainer, and put your Juice into an earthen Pot, keep it covered four or five days till it be clear, then draw it out into another Vessel, letting it run into a hair sieve, stop it close, and let it stand one fortnight, then draw it out into quart Bottles, putting one Pound of Sugar into eight Bottles, stop them up close, and in a week or fortnights time you may drink them.

84. To make Damson Wine.

Take four Gallons of Water and put to every Gallon of Water four Pounds of Malaga Raisins, and half a Peck of Damsons.

Put the Raisins and Damsons into a Vessel without a head, cover the Vessel and let them steep six days, stirring them twice every day; then let them stand as long without stirring, then draw the Wine out of the Vessel, and colour it with the infused juice of Damsons sweetened with Sugar, till it be like Claret Wine, then put it into a Wine-vessel for a fortnight, and then bottle it up.

85. To pickle Cucumbers the very best way.

Take those you mean to pickle, and lay them in water and salt three or four days, then take a good many great Cucumbers, and cut the outsides of them into water, for the insides will be too pappy, boil them in that Water, with Dill seeds and Fennel seeds, and when it is cold, put to it some salt, and as much of Vinegar as will make it a strong Pickle, then take them out of the Water and Salt, and pour this Liquor over them, so let them stand close covered for a fortnight or three weeks.

Then pour the Pickle from them and boil it, and when it is cold add to it some more Vinegar, and put it to them again, so let them stand one Month longer, and now and then when you see occasion, boil it again, and when it is cold, put it to them, and every time you boil it, put some Vinegar thereto, and lay the seeds and pieces of Cucumbers on the top, and after the first fortnight when you boil it, put in some whole Pepper and some whole Cloves and Mace, and always put the Liquor cold over them.

86. To make the best Orange Marmalade.

Take the Rinds of the deepest coloured Oranges, boil them in several Waters till they are very tender, then mince them small, and to one pound of Oranges, take a Pound of Pippins cut small, one Pound of the finest Sugar, and one Pint of Spring-water, melt your Sugar in the Water over the fire, and scum it, then put in your Pippins, and boil them till they are very clear, then put in the Orange Rind, and boil them together, till you find by cooling a little of it, that it will jelly very well, then put in the Juice of two Oranges, and one Limmon, and boil it a little longer; and then put it up in Gally-pots.

87. To preserve White Quinces.

Take the fairest you can get, and coddle them very tender, so that a straw may go through to the Core, then core them with a scoop or small knife, then pare them neatly, and weigh them, to every pound of Quinces, take one pound of double refined Sugar, and a Pint of the Water wherein thin slices of Pippins have been boiled; for that is of a Jellying quality, put your Sugar to the Pippin water, and make a Sirrup, and scum it, then put in your Quinces, and boil them very quick, and that will keep them whole and white, take them from the fire sometimes and shake them gently, keep them clean scummed, when you perceive them to be very clear, put them into Gally-pots or Glasses, then warm the Jelly and put it to them.

88. To make Conserve of Red Roses.

Take their Buds and clip off the Whites, then take three times their weight in Sugar double refin'd; beat the Roses well in a Mortar, then put in the Sugar by little and little, and when you find it well incorporated, put it into Gally-pots, and cover it with Sugar, and so it will keep seven years.

89. To make plain Bisket-Cakes.

Take a Pottle of Flower, and put to it half a pound of fine Sugar, half an Ounce of Caraway seeds, half an Ounce of Anniseeds, six spoonfuls of Yest, then boil a Pint of Water or little more, put into it a quarter of a Pound of Butter or a little more, let it stand till it be cold, then temper them together till it be as thick as Manchet, then let it lie a while to rise, so roul them out very thin, and prick them, and bake them in an Oven not too hot.

90. To make Green Paste of Pippins.

Take your Pippins while they be green, and coddle them tender, then peel them, and put them into a fresh warm Water, and cover them close, till they are as green as you desire. Then take the Pulp from the Core, and beat it very fine in a Mortar, then take the weight in Sugar, and wet it with Water, and boil it to a Candy height, then put in your Pulp, and boil them together till it will come from the bottom of the Skillet, then make it into what form you please, and keep them in a stove.

91. To make Paste of any Plumbs.