A
Daily
EXERCISE
for
LADIES
and
GENTLEWOMEN
.
Whereby
they
may
learne
and
practise
the
whole
Art
of
making
Pastes
,
Preserues
,
Marmalades
,
Conserues
,
Tartstuffes
,
Gellies
,
Breads
,
Sucket
Candies
,
Cordiall
waters
,
Conceits
in
Sugar-workes
of
seuerall
kindes
.
As
also
to
dry
Lemonds
,
Orenges
,
or
other
Fruits
.
Newly
set
forth
,
according
to
the
new
approued
Receipts
,
vsed
both
by
Honourable
and
Worshipfull
personages
.
BY
IOHN
MVRREL
Professor
thereof
.
LONDON
:
Printed
for
the
widow
Helme
,
and
are
to
be
sould
at
her
shop
in
S.
Dunstans
Church-yard
in
Fleetstreet
.
1617.
TO
MY
MVCH
HONOVRED
THE
TRVLY
VERTVOVS
,
M
ris
.
ELIZABETH
BINGHAM
,
wife
of
Nicholas
Bingham
Esquire
.
AS
there
is
nothing
new
vnder
heauen
;
so
,
nothing
old
(
beside
the
Olde
of
dayes
)
can
please
Soule
,
or
Sense
:
Yet
on
olde
Grounds
are
new
Descants
daily
,
as
full
of
rarietie
,
as
varietie
:
that
doth
please
;
the
pleasure
of
Man
consisting
in
nothing
more
,
than
in
euery
thing
;
that
is
,
in
change
:
varietie
standing
more
aloofe
from
sacietie
,
than
vniformitie
,
in
whatsoeuer
sensible
.
Wee
alter
our
Fashions
and
outward
Habits
daily
;
the
whitest
Ruffe
being
not
long
since
thought
the
purest
wearing
;
then
the
blew
;
and
now
the
yealow
:
So
,
our
Cookery
,
Pastry
,
Distillations
,
Conserues
,
and
Preserues
,
are
farre
otherwise
now
,
than
not
long
since
they
were
;
Daily
Practise
and
Obseruation
finding
out
eyther
what
to
adde
or
detract
from
olde
Formes
in
eyther
of
these
kindes
;
or
to
make
new
much
more
pleasing
and
profitable
.
These
are
all
,
(
or
,
at
least
,
the
most
)
of
the
newest
Straine
;
approued
and
beloued
of
those
that
try
them
.
What
else
they
are
I
referre
to
your
iudgement
,
and
my
selfe
to
your
good
fauour
;
euer
remaining
,
The
humble
louer
of
your
manifold
vertues
,
IO:
MVRREL
.
The
generall
Table
of
this
Booke
:
Whereof
the
first
containeth
Pastes
,
Preserues
,
Marmalades
,
Conserues
,
Tartstuffes
,
Gellies
,
&c.
Pastes
.
-
TO
make
Paste
of
Regia
,
against
Consumption
.
1
-
To
make
Paste
of
Genua
.
2
-
To
make
Paste
of
Pomcittron
.
3
Marmalades
.
-
TO
make
Marmalade
of
Quinces
.
26
-
To
make
Marmalade
red
of
Quinces
,
commonly
called
Lump-Marmalade
,
that
shall
looke
as
red
as
a
Rubie
.
27
-
To
make
Marmalade
of
Wardens
.
28
-
To
make
greene
Marmalade
of
Pippins
.
29
-
To
make
red
Marmalade
that
shall
looke
very
orient
.
30
-
To
make
Dia
Setonia
of
Quinces
.
31
Conserues
.
-
TO
make
Conserue
of
Violets
.
32
-
To
make
Conserue
of
Barberries
.
33
-
To
make
Conserue
of
Roses
.
34
-
To
make
Conserue
of
Gelliflowers
.
35
-
To
make
conserue
of
Cowslips
.
36
-
To
make
Conserue
of
Marigolds
.
37
-
To
make
Conserue
of
Damsons
.
38
Tartstuffes
.
-
TO
make
Tart-stuffe
of
damsons
to
keep
all
the
yeer
.
39
-
To
make
tartstuffe
of
Prunes
.
40
-
To
make
white
tartstuffe
.
41
-
To
make
yealow
tartstuffe
.
42
Gellies
.
-
TO
make
Quiddeniock
.
43
-
To
make
Chrystall
Gellie
.
44
-
To
preserue
Pippins
to
lie
in
quaking
Gellie
.
45
-
To
make
Gellie
of
Pippins
,
of
Amber
colour
.
46
-
To
make
Gellie
of
Pippins
as
orient
red
as
any
Rubie
.
47
-
To
make
Leach
of
Almonds
of
diuers
pleasing
colours
.
48
Breads
.
-
TO
make
red
Ginger-bread
otherwise
called
.
Leach
Lumbar
.
49
-
To
make
white
Ginger-bread
.
50
-
To
make
Italian
Bisket
.
51
-
To
make
Ginetoes
.
52
-
To
make
Prince
Bisket
.
53
-
To
make
French
Macaroones
.
54
-
To
make
Naples
Bisket
.
55
-
To
make
Shelbread
.
56
-
To
make
Countesse
Cakes
.
57
-
To
make
a
fine
Sugar
Cake
.
58
Rough
Rock
Candies
.
-
TO
make
rocke
de
Cittron
.
59
-
To
rough
rock
Candie
Orenges
dried
with
Sugar
.
60
-
To
rough
Candie
sprigs
,
or
branches
of
Rosemarie
.
61
-
To
rough
Candie
all
flowers
.
62
Sucket
Candies
.
-
TO
sucket
Candie
greene
Lemonds
:
63
-
To
sucket
Candie
greene
Ginger
.
64
-
To
sucket
Candie
Walnuts
.
65
-
To
sucket
Candie
Peaches
,
or
any
greene
Plumme
before
it
be
stoned
.
66
Cordiall
Waters
.
-
TO
make
Aqua
Coelestis
.
67
-
To
make
Cinamon
Water
.
68
-
To
make
Dr.
Steuens
water
.
69
-
To
make
Balme
water
.
70
-
To
make
Angelica
water
.
71
-
To
make
Wormwood
water
.
72
Conceits
in
Sugar-works
.
-
TO
make
March-pane
Paste
.
73
-
To
make
a
March-pane
.
74
-
To
make
any
conceit
in
Marchpane
stuffe
.
75
-
To
make
any
other
small
conceits
in
Sugar
worke
or
Almond
paste
,
or
Sugar
plate
paeste
.
76
-
To
make
Snailes
,
Snakes
,
&c.
77
-
To
make
Shoes
,
Slippers
,
&c.
78
-
To
make
letters
or
knots
,
&c.
79
-
To
make
Walnuts
both
shell
and
kernell
.
80
Sugar-Workes
of
another
sort
.
-
TO
make
Sugar
plate
paste
.
81
-
To
make
Paste
of
sundry
flowers
.
82
-
To
make
Pennet
.
83
-
To
make
Cinamon
sticks
by
Art.
74
-
To
make
Callishones
.
85
-
To
make
Muscachones
.
86
-
To
make
Muscadinaes
.
87
The
Table
.
-
To
make
Troses
for
the
cold
.
88
-
To
make
Cinamon
Letters
.
89
-
To
make
Canalones
in
spices
.
90
-
To
make
Ruskilians
.
91
-
To
make
Gentillissoes
.
92
-
To
make
Nouellissoes
.
93
-
To
make
Lozenges
of
Violets
.
94
To
drie
Fruits
.
-
TO
drie
Orenges
or
Lemonds
.
95
-
To
dry
white
Peare-Plums
.
96
-
To
dry
black
Peare-Plums
.
97
-
To
dry
Pippins
as
cleere
as
Amber
.
98
-
To
dry
Apricockes
orient
and
verie
cleere
.
99
-
To
dry
Peares
without
any
Sugar
.
100
Physicall
Receipts
.
-
TO
make
sirupe
of
Violets
.
101
-
To
make
sirupe
of
Liquorice
.
102
-
To
make
sirupe
of
Roses
solutiue
.
103
-
To
make
sirupe
of
drie
Roses
.
104
-
Against
the
trembling
of
the
heart
.
105
-
Against
the
rising
of
the
mother
106
-
An
almond
milke
.
107
-
Against
loosenesse
of
the
Bodie
.
108
-
A
Receipt
for
a
vomit
.
109
-
Against
extreame
coughing
.
110
-
Order
of
Colours
.
111
-
Colours
edible
,
112
-
To
colour
Leach
.
113
FINIS
.
GEntle
Reader
,
if
any
shall
bee
desirous
to
buy
any
of
the
moulds
wherein
any
of
the
formes
specified
in
the
Booke
following
are
made
,
they
may
haue
them
also
where
these
Bookes
are
to
be
sould
.
Farewell
.
Of
Pastes
.
To
make
Paste
of
Regia
against
a
Consumption
.
1
TAke
two
Quailes
,
two
Roales
,
two
Partridges
,
a
dozen
of
cock
Sparrowes
,
the
brawne
of
a
Capon
,
roast
these
readie
to
be
eaten
;
take
the
flesh
from
the
bone
,
and
beate
it
fine
in
an
Alabaster
mortar
,
with
two
ounces
of
the
pith
of
Veale
growing
in
the
backe
,
a
quarter
of
a
pound
of
Pistaceas
,
halfe
a
drachme
of
Amber-greece
,
a
graine
of
Musk
,
halfe
a
pound
of
white
Sugar-candie
beaten
fine
:
put
all
these
into
an
Alabaster
morter
,
beat
it
to
a
perfect
Paste
,
now
and
then
putting
in
a
spoonefull
of
Goates
milke
,
put
in
two
or
three
graines
of
Bezar
,
when
you
haue
beaten
all
to
a
perfect
Paste
,
make
it
vp
in
little
round
cakes
,
and
so
bake
it
vp
on
a
sheete
of
paper
.
To
make
Paste
of
Genua
,
as
they
doe
beyond
the
Seas
.
2
BOile
faire
yellow
Peare-Quinces
tender
in
their
skinnes
,
and
so
let
them
stand
vntill
the
next
day
,
till
they
be
colde
,
then
pare
them
,
and
scrape
all
the
pulp
from
the
coare
,
then
take
as
much
pulp
of
yellow
Peaches
as
the
pulp
of
Quinces
doth
weigh
,
and
dry
it
vpon
a
little
chafingdish
of
coales
,
alwaies
stirring
it
,
then
boile
the
weight
of
both
these
pulps
in
double
refined
Sugar
,
and
so
let
it
boile
,
alway
stirring
it
vntill
it
come
to
a
candie
height
,
with
as
much
Rose-water
as
will
melt
that
Sugar
,
and
put
in
your
pulps
,
alway
stirring
it
in
the
boiling
,
vntill
it
come
from
the
the
bottome
of
the
Posnet
,
then
fashion
it
vpon
a
pie
plate
,
or
a
sheete
of
glasse
,
some
like
leaues
,
some
like
halfe
fruits
,
and
some
you
may
print
with
moulds
,
set
them
into
a
warme
Ouen
after
the
breadis
drawne
,
or
into
a
Stoue
,
the
next
day
you
may
turne
them
,
and
when
the
stuffe
is
through
dry
,
you
may
box
it
,
and
keepe
it
for
all
the
yeere
,
but
be
sure
it
be
through
dried
before
you
lay
it
vp
in
store
.
To
make
Marble
Paste
of
Pomecittron
,
an
excellent
Cordiall
paste
.
3
TAke
the
yellowest
Pomecittrons
that
you
can
get
,
pare
them
,
and
cut
them
in
quarters
,
and
take
out
the
meate
,
and
as
soone
as
you
haue
cut
and
pared
a
piece
,
throw
it
into
a
bason
of
colde
water
,
then
set
on
a
Pipkin
of
faire
water
,
and
so
soone
as
it
boyleth
,
take
out
your
pieces
,
and
drie
them
in
a
faire
cloath
,
and
put
them
into
the
seething
liquor
,
and
let
them
boile
vntill
they
be
tender
,
but
shift
them
three
or
foure
times
in
the
boyling
to
take
away
the
bitternesse
,
powre
them
into
a
Colender
,
and
drie
them
againe
in
a
faire
cloath
,
and
stampe
them
in
a
stone
morter
,
then
boile
the
weight
of
the
pulp
in
double
refined
Sugar
vnto
a
Candie
height
,
and
put
the
pulp
into
the
boiling
Sugar
,
and
so
let
it
boile
leasurely
,
alway
stirring
it
,
and
when
it
growes
stiffe
,
powre
it
on
a
plate
or
sheete
of
glasse
reasonable
thinne
in
a
broad
cake
,
and
stoue
it
,
the
next
day
cut
it
in
lozenges
,
and
turne
them
vpon
a
sheete
of
white
paper
,
then
wash
your
glasse
or
plate
,
and
lay
them
on
againe
vntill
they
be
through
dry
,
box
them
and
keepe
them
all
the
yeere
.
If
you
please
wrap
a
graine
of
Muske
in
a
paper
,
and
let
it
lie
in
the
bottome
of
the
box
,
it
will
adde
to
the
pleasure
.
To
make
Marble
Paste
,
called
the
Italian
Chippe
.
4
TAke
Violets
,
Cowslips
,
and
Cloue-gilliflowers
,
dry
them
and
beate
them
to
fine
powder
,
mingle
them
with
double
refined
Sugar
,
cearsed
through
a
tiffanie
or
a
lawne
Sieue
,
make
it
vp
into
Sugar
plate
,
with
a
little
gum
dragon
steept
in
Rose
water
and
milke
,
when
you
haue
made
your
plate
,
then
rowle
euery
piece
thinne
and
lay
each
vpon
other
,
and
so
rowle
them
vp
in
round
rowles
,
as
you
would
rowle
vp
a
leafe
of
paper
,
then
cut
it
end
waies
,
and
rowle
it
as
thinne
as
a
paper
,
and
so
it
will
looke
finely
sheckled
like
a
piece
of
Marble
.
In
like
manner
you
may
make
Purslane
dishes
or
trenchers
of
that
stuffe
.
To
make
Paste
of
Apricockes
or
Peare
plums
.
5
TAke
the
fairest
of
these
fruits
that
you
can
get
,
and
take
out
the
stones
,
then
boile
them
softly
betwixt
two
dishes
without
any
liquor
,
and
when
they
be
soft
,
drie
them
somewhat
drie
,
then
take
them
off
the
fire
,
and
put
them
vpon
a
sheete
of
white
paper
,
then
boile
the
weight
of
the
pulp
in
double
refined
Sugar
vnto
a
Candie
height
,
with
as
much
Rose-water
as
will
melt
it
,
and
put
your
pulp
into
the
hot
Sugar
,
and
if
you
please
:
put
a
graine
of
Muske
into
the
boiling
,
and
so
let
it
boile
vntill
it
be
somewhat
stiffe
,
then
fashion
it
vpon
a
sheete
of
glasse
in
what
forme
you
thinke
fit
,
and
so
let
it
drie
in
a
Stoue
or
warme
Ouen
,
the
next
day
turne
it
and
put
it
into
the
Ouen
or
Stoue
againe
,
and
when
it
is
through
dry
,
it
will
looke
as
cleare
as
Amber
:
so
you
may
vse
all
kinde
of
Plums
.
To
make
Paste
of
Pippins
,
after
the
Genua
fashion
,
some
like
leaues
,
some
like
Plums
,
with
stalkes
and
stones
.
6
TAke
and
pare
faire
yellow
Pippins
,
cut
them
in
small
pieces
,
stew
them
betwixt
two
dishes
with
two
or
three
spoonefuls
of
Rose-water
,
and
when
they
be
boiled
very
tender
,
straine
them
,
then
boile
the
weight
of
the
pulp
in
double
refined
Sugar
vnto
a
Candie
height
,
and
if
you
please
put
in
a
graine
of
Muske
,
and
a
quarter
of
an
ounce
of
fine
white
Ginger
searced
,
and
so
let
it
boile
vntill
you
see
it
come
from
the
bottome
of
the
Posnet
,
then
fashion
it
on
a
sheete
of
glasse
in
some
prettie
forme
as
you
thinke
best
,
and
stoue
it
either
in
a
Stoue
,
or
in
a
warme
Ouen
.
If
you
desire
to
haue
any
of
it
red
,
colour
it
with
a
spoonefull
of
Conserue
of
Damsons
,
before
you
fashion
it
vpon
your
glasse
or
plate
,
and
that
will
make
it
shew
as
though
it
were
made
of
red
Plums
.
If
you
put
a
stone
betwixt
two
halfes
,
will
shew
like
a
Plum
,
you
may
keepe
Cherrie
stalkes
drie
for
the
same
purpose
.
To
make
Paste
of
Eringus
rontes
.
7
TAke
halfe
a
pound
of
Eringus
roots
newly
candied
,
the
youngest
that
you
can
get
,
cut
them
in
short
pieces
like
dice
,
then
stampe
them
in
a
mortar
fine
,
blanch
and
beate
into
fine
Paste
a
quarter
of
a
pound
of
Iordane
Almonds
,
take
three
spoonefuls
of
Damaske
Rose-water
,
one
spoonefull
of
Aqua
Coelestis
,
a
graine
of
Muske
,
two
graines
of
Amber-greece
,
a
graine
of
Bezar
stone
,
then
take
halfe
a
pound
of
Pistaceus
(
which
being
crackt
and
pild
,
will
not
be
aboue
an
ounce
&
a
halfe
)
when
you
haue
taken
off
the
husks
,
beat
them
fine
,
and
put
them
to
your
Paste
,
beat
all
together
in
a
faire
Alabaster
morter
then
beat
the
weight
of
your
pulp
in
fine
Sugar-candy
,
&
put
it
to
the
pulp
,
&
so
beat
it
againe
,
then
take
it
out
and
set
it
on
a
chafingdish
of
coales
,
and
dry
it
,
alwaies
stirring
it
vntill
you
see
it
turn
somwhat
white
and
dry
,
then
lay
it
in
little
lumps
vpon
white
paper
,
&
so
dry
in
a
Stoue
,
&
keep
it
all
the
yeere
.
To
make
an
excellent
greene
Paste
without
any
colouring
.
8
QVoddle
greene
Apples
reasonably
tender
,
pill
off
the
outward
skinne
,
and
throw
all
the
barke
of
the
Apples
into
a
Posnet
of
seething
water
,
and
so
let
it
boile
as
fast
as
it
can
vntill
it
turne
greene
,
then
take
them
vp
and
straine
the
pulp
,
then
boile
the
weight
of
it
in
Sugar
to
a
Candie
height
,
and
put
your
pulp
into
the
seething
Sugar
,
and
let
it
boile
vntill
it
grow
stiffe
,
then
fashion
it
on
a
pie-plate
,
or
a
sheete
of
glasse
,
and
pint
it
on
mowlds
,
and
drie
it
in
a
Stoue
or
a
warme
Ouen
some
tenne
or
twelue
dayes
,
that
it
be
perfectly
drie
,
and
then
you
may
keepe
it
all
the
yeere
.
To
make
Almond
Paste
.
9
BLanch
and
beate
Iordane
Almonds
in
a
stone
morter
,
put
in
now
and
then
a
spoonefull
of
Rose-water
to
keepe
it
from
oyling
,
and
when
they
be
very
fine
,
put
about
a
pound
and
a
halfe
of
fine
Sugar
to
two
pound
of
Almonds
,
halfe
a
drachme
of
Muske
,
and
as
much
Rose-water
as
will
serue
to
beat
it
to
a
perfect
Paste
,
which
you
may
easily
guesse
by
your
owne
discretion
beginning
with
one
spoonefull
,
and
so
adding
as
you
shall
see
fit
.
To
make
Paste
of
Enula-campana
rootes
an
excellent
cordiall
Paste
,
and
good
against
the
cough
of
the
lungs
.
10
LAy
the
youngest
of
these
rootes
in
water
,
and
then
boile
them
tender
,
shift
them
three
or
foure
times
to
take
away
their
bitternesse
,
pill
them
,
pith
them
,
and
beat
them
in
a
morter
,
with
the
weight
of
eighteene
pence
of
these
seuerall
sirups
,
videlicet
,
Maydenhaire
,
Isope
,
and
Horehound
:
when
you
haue
beaten
all
this
fine
,
draw
them
through
a
strainer
,
with
the
pap
of
two
rosted
Pippins
,
and
a
graine
of
Muske
,
then
dry
it
a
little
on
a
chafingdish
of
coales
,
vntill
you
see
it
begin
to
be
somewhat
stiffe
,
then
boile
the
weight
thereof
in
double
refined
Sugar
vnto
a
Candie
height
,
and
put
the
pulp
into
the
Sugar
,
let
it
boile
with
continuall
stirring
,
vntill
it
be
somewhat
stiffe
,
then
drop
it
on
a
plate
or
sheete
of
glasse
,
dry
it
and
keepe
it
in
a
Stoue
.
Preserues
.
To
preserue
Peare-plums
greene
.
11
BOile
a
pound
and
a
halfe
of
Sugar
,
with
as
much
water
as
will
melt
it
,
with
a
pound
of
the
best
Peare-plummes
that
you
can
get
,
your
Plums
must
first
be
washt
and
dried
in
a
faire
cloath
;
let
them
boile
softly
the
space
of
an
houre
,
and
then
take
them
vp
,
and
put
them
into
a
siluer
or
an
earthen
dish
,
when
they
be
almost
colde
,
put
them
into
the
Sugar
againe
,
and
let
them
boile
vntill
they
be
tender
,
and
the
corner
of
the
stone
sweet
,
then
take
them
vp
,
and
coole
them
againe
as
before
,
vntill
they
be
almost
colde
,
and
whilst
they
be
a
cooling
boile
your
sirupe
something
thick
,
and
betweene
hot
and
colde
,
put
them
vp
and
keepe
them
,
they
will
be
greene
.
To
preserue
other
Plums
greene
.
12
TAke
your
Plums
while
they
be
hard
vpon
the
trees
,
scald
them
in
faire
water
,
and
take
them
vp
,
and
couer
them
in
a
preseruing
pan
with
Sugar
,
and
boile
them
tender
,
and
then
take
them
vp
,
and
boile
the
sirup
by
it selfe
vntill
it
be
somwhat
thick
,
then
betweene
hot
and
colde
pot
them
vp
.
To
preserue
Cherries
.
13
TAke
the
weight
of
your
Cherries
in
Sugar
,
and
with
a
siluer
spoone
bruise
as
many
other-Cherries
in
a
posnet
,
boile
them
vntill
the
sirup
be
somewhat
red
,
then
straine
that
liquor
through
a
cushion
canuas
into
another
faire
posnet
,
then
diuide
your
Sugar
into
three
parts
,
and
put
one
part
into
the
red
sirup
,
&
so
soone
as
the
Sugar
is
melted
take
it
off
the
fire
,
&
scum
it
cleane
,
then
cut
the
stalkes
off
the
Cherries
something
short
,
and
crosse
them
one
by
one
with
a
sharp
knife
on
the
end
,
then
put
the
Cheries
into
the
red
liquor
,
and
make
them
boile
as
fast
as
they
can
,
vntill
they
rise
vp
frothie
,
then
take
them
off
the
fire
and
scum
them
,
and
then
put
in
the
second
part
of
the
Sugar
into
them
,
&
set
them
on
the
fire
againe
&
let
them
boile
as
fast
as
they
can
,
and
when
they
boile
vp
,
take
it
off
and
scum
it
,
then
put
in
the
third
part
of
Sugar
,
&
yet
againe
set
it
ouer
the
fire
,
and
when
it
riseth
vp
frothie
,
take
it
off
and
scum
it
very
cleane
,
then
set
them
on
the
fire
vntill
it
be
something
thick
,
you
may
know
when
they
are
enough
by
dropping
a
little
on
a
sawcer
on
the
bottome
of
it
,
if
it
be
thicke
like
gellie
;
then
take
them
off
the
fire
,
and
powre
them
into
an
earthen
platter
,
and
being
betweene
hot
and
colde
,
put
them
vp
in
a
gally
pot
,
or
put
them
in
gallie-pots
to
keepe
all
the
yeere
,
but
put
a
piece
of
white
paper
on
them
,
and
couer
them
with
a
piece
of
parchment
or
soft
leather
.
To
preserue
Quinces
red
.
14
PAre
and
core
yellow
Peare-quinces
,
parboile
them
in
faire
water
,
then
clarifie
your
Sugar
,
and
take
to
euery
pound
of
Sugar
an
Ale-pint
of
water
,
and
when
your
Sugar
is
clarified
,
straine
it
into
a
preseruing
pan
,
and
put
your
Quinces
into
that
hot
Sugar
,
and
so
let
them
boile
close
couered
,
now
and
then
stirring
them
,
and
turning
them
to
keepe
them
from
breaking
,
and
when
you
see
your
Quinces
tender
,
and
looke
very
red
,
take
them
vp
,
and
boile
the
sirupe
by
it
selfe
,
vntill
you
see
it
some
what
thicke
,
then
betweene
hot
and
colde
,
pot
them
or
put
them
in
glasses
as
was
said
in
Cherries
.
To
preserue
Wardens
.
15
PArboile
your
Wardens
reasonable
tender
in
faire
water
,
let
them
stand
vntill
they
be
colde
,
then
pare
them
and
pricke
them
with
a
knife
two
or
three
pricks
in
euery
Warden
,
and
so
couer
them
in
clarified
Sugar
,
with
a
piece
of
whole
Cinamon
,
a
slice
or
two
of
pared
Ginger
,
and
three
Cloues
,
boile
them
leasurely
close
couered
,
vntill
they
be
red
and
tender
,
then
boile
the
sirupe
by
it selfe
.
To
preserue
Pippins
greene
.
16
GAther
greene
Pippins
especially
from
the
water-boughes
,
and
in
the
shadow
;
quoddle
them
in
two
seuerall
waters
,
and
to
euery
one
of
these
Pippins
take
a
pound
of
Sugar
,
clarifie
it
well
and
very
cleare
,
and
put
in
your
Pippins
,
and
let
them
boile
leasurely
,
and
they
will
turne
greene
as
any
Leeke
.
Take
them
now
and
then
off
the
fire
,
and
turne
them
with
a
spoone
,
and
set
them
ouer
the
fire
againe
three
or
foure
times
,
alwaies
turning
them
,
and
warming
them
,
and
when
your
Pippins
bevery
tender
:
take
them
vp
,
and
boile
the
sirupe
a
little
by
it selfe
,
then
betwixt
hot
and
colde
pot
them
.
If
you
please
you
may
put
in
a
graine
of
Muske
,
and
a
few
Cloues
,
it
will
much
encrease
the
pleasure
.
To
preserue
Pippins
of
the
colour
of
Amber
.
17
PAre
and
bore
a
hole
through
a
pound
of
Pippins
as
small
as
a
wheat
straw
,
couer
them
with
Sugar
in
a
preseruing
pan
(
the
Sugar
being
first
clarified
)
with
a
graine
of
Muske
,
and
a
piece
of
Cinamon
,
so
let
them
boile
leasurely
,
vncouered
,
when
they
be
tender
,
take
them
out
and
boile
the
sirupe
a
little
by
it selfe
,
then
pot
the
Pippins
blood
warme
,
&
keepe
them
.
To
preserue
Barberries
red
.
18
TAke
out
the
stones
from
the
fairest
Barberries
,
that
you
can
get
,
and
take
foure
times
their
weight
in
Sugar
,
then
take
as
much
iuice
of
other
Barberries
,
as
wil
dissolue
the
one
part
,
then
put
it
into
a
skillet
,
and
dissolue
this
part
of
Sugar
vpon
the
fire
,
then
put
in
your
Barberries
,
and
let
them
boile
up
,
then
beat
the
second
part
of
your
Sugar
,
and
put
it
in
,
and
make
it
boile
up
againe
,
and
put
in
the
rest
,
and
couer
it
close
,
and
let
it
boile
untill
they
be
enough
,
then
take
them
up
and
scum
them
,
and
so
let
them
stand
,
and
between
hot
and
colde
not
them
up
.
To
preserue
Barberries
white
.
19
STone
the
fairest
Barberries
that
you
can
get
,
take
foure
times
their
weight
in
sugar
,
then
take
as
much
faire
water
as
will
dissolue
one
part
,
and
put
it
in
a
skillet
on
the
fire
,
and
when
it
is
dissolued
put
in
your
Barberries
,
and
let
them
boile
vp
,
then
put
in
the
other
of
your
parts
,
beat
it
first
and
put
it
in
,
then
let
them
stand
,
and
boile
vp
againe
alwaies
vncouered
,
and
put
in
the
rest
,
boile
it
,
and
scum
it
againe
,
coole
it
and
pot
it
.
To
preserue
Pippins
red
.
20
BOre
a
hole
of
the
bignesse
of
a
wheat
straw
quite
through
a
pound
of
Pippins
,
couer
them
with
Sugar
in
a
preseruing
pan
,
put
in
a
piece
of
Muske
,
a
piece
of
Cinamon
,
and
so
let
them
boile
close
couered
very
leasurely
vntill
they
be
tender
,
then
boile
the
sirupe
by
it selfe
,
coole
it
and
pot
it
,
and
the
Pippins
blood-warme
.
To
preserue
white
Peare-plums
.
21
TAke
a
pound
of
the
best
Peare-plums
that
you
get
,
and
with
their
weight
in
Sugar
,
set
them
on
the
fire
with
halfe
a
pint
of
faire
water
vntill
it
be
dissolued
,
then
take
it
off
,
let
it
coole
vntill
it
be
but
blood-warme
,
put
in
your
Plums
,
and
let
them
stand
about
a
quarter
of
an
houre
vpon
a
soft
fire
,
and
let
them
stand
vntill
their
skinnes
be
broken
,
then
take
them
off
and
scum
them
,
and
let
them
stand
vntill
they
be
colde
,
then
set
them
on
the
fire
againe
,
and
boile
them
a
pace
vntill
they
be
soft
,
then
take
them
off
againe
,
and
scum
them
,
coole
them
,
and
pot
them
:
if
your
sirupe
be
too
thinne
,
boile
it
a
little
by
it selfe
.
To
preserue
Orenges
or
Lemonds
rindes
.
22
DRiue
off
the
vttermost
skinne
of
your
Orenges
with
a
rasp
,
cut
them
in
two
,
and
take
out
the
core
quite
and
cleane
,
and
let
the
pils
lie
in
water
three
or
foure
daies
,
then
boile
them
tender
in
sixe
or
seauen
waters
,
least
their
bitternesse
be
distastfull
,
then
take
them
vp
,
and
drie
them
in
a
very
faire
cloath
,
and
put
them
to
as
much
Sugar
clarified
as
will
couer
them
:
let
them
boile
softly
ouer
the
fire
halfe
an
houre
at
least
,
and
rest
in
that
sirupe
three
or
foure
daies
,
after
that
time
heat
them
throughly
,
and
take
them
out
of
the
sirupe
,
and
strengthen
it
with
fresh
Sugar
boiled
therein
halfe
an
houre
,
coole
it
,
and
being
blood-warme
,
pot
vp
your
fruit
in
it
.
To
preserue
greene
Peaches
before
they
be
stoned
.
23
SCald
your
Peaches
,
being
so
young
that
you
may
thrust
a
pinne
through
them
,
rub
off
the
furre
with
a
piece
of
course
linnen
cloath
,
then
pricke
them
with
a
sharpe
knife
,
and
boile
them
tender
in
as
much
clarified
Sugar
as
will
couer
them
,
then
take
them
vp
and
boile
the
sirupe
by
it selfe
,
vntill
it
be
somewhat
thick
,
and
being
blood-warme
with
cooling
,
put
in
your
fruit
and
pot
it
.
To
preserue
greene
Walnuts
before
they
be
shelled
.
24
TAke
your
Walnuts
also
when
they
may
easily
be
pierced
with
a
pin
,
pare
them
thinne
,
and
lay
them
a
weeke
together
in
brine
,
then
parboile
them
very
tender
in
seauen
or
eight
waters
,
then
take
them
vp
,
and
dry
them
with
a
faire
cloath
,
and
sticke
in
euery
one
two
or
three
Cloues
,
and
couer
them
in
clarified
Sugar
,
and
boile
them
a
good
houre
close
couered
,
then
powre
them
into
an
earthen
pot
,
and
let
them
stand
a
weeke
,
&
then
warme
them
againe
,
and
powre
them
into
a
Colender
,
to
let
the
sirupe
drop
from
them
;
then
boile
the
sirupe
by
itselfe
vntill
it
be
somewhat
thicke
with
fresh
Sugar
,
and
being
but
warme
pot
them
.
To
preserue
Damsons
.
25
TAke
two
pounds
of
the
fairest
Damsons
,
and
one
pound
of
hard
Sugar
,
halfe
a
pinte
of
faire
water
,
set
it
on
the
fire
vntill
it
be
dissolued
in
a
preseruing
pan
,
lay
your
Damsons
in
milke-warme
water
,
and
put
them
into
the
dissolued
Sugar
,
make
a
soft
fire
,
and
when
it
beginneth
to
boyle
:
scum
it
continually
an
houre
long
,
but
let
it
boile
softly
vncouered
,
for
breaking
the
Damsons
,
then
take
them
out
,
and
lay
them
in
an
earthen
or
siluer
dish
,
and
let
your
sirupe
boile
alone
,
and
when
they
be
almost
colde
,
put
them
in
againe
,
and
let
them
boile
softly
,
vntill
the
kernell
be
both
sweet
and
tender
,
cracke
the
stone
,
and
trie
,
then
take
your
Damsons
vp
,
and
betwixt
hot
and
colde
pot
them
,
and
put
them
in
glasses
.
Marmulades
.
To
make
Marmulade
of
Quinces
.
26
PArboyle
yellowe
Peare-quinces
tender
in
their
skins
,
and
let
them
stand
in
a
Tray
all
night
,
vntill
they
be
colde
,
then
pare
them
as
thin
as
you
can
,
for
the
best
of
the
Quince
groweth
next
the
skin
,
then
scrape
all
the
pulp
from
the
core
,
for
it
is
grauelly
,
and
therefore
goe
not
too
neere
:
then
beat
the
weight
of
the
pulp
in
double
refined
Sugar
,
with
one
grain
of
Muske
,
and
three
graines
of
Amber-greece
,
&
as
much
Damaske
Rose-water
as
will
dissolue
the
Sugar
,
boile
it
to
a
Candie
height
,
then
put
in
your
pulp
,
alwaies
stirring
it
still
till
it
come
from
the
bottome
of
the
Posnet
,
box
it
,
and
keepe
it
till
occasion
call
for
it
.
To
make
rough
red
Marmalade
of
Quinces
,
commonly
called
lump-Marmalade
,
that
shall
laoke
as
red
as
any
Rubie
.
27
PAre
ripe
and
well
coloured
Peare-quinces
,
and
cut
them
in
pieces
like
dice
,
parboile
them
very
tender
,
or
rather
reasonably
tender
in
faire
water
,
then
powre
them
into
a
Colender
,
and
let
the
water
runne
from
them
into
a
cleane
Bason
,
then
straine
that
water
through
a
strainer
into
a
Posnet
,
for
if
there
be
any
grauell
in
the
Quinces
,
it
will
be
in
that
water
:
Then
take
the
weight
of
the
Quinces
in
double
refined
Sugar
very
fine
,
put
halfe
thereof
into
the
Posnet
,
into
the
water
with
it
a
graine
of
Muske
,
a
slice
or
two
of
Ginger
tied
in
a
thrid
,
and
let
it
boile
couered
close
,
vntill
you
see
your
Sugar
come
to
the
colour
of
Claret
wine
,
then
vncouer
it
,
and
take
out
your
Ginger
,
and
so
let
it
boile
vntill
your
sirupe
begin
to
consume
away
,
then
take
it
off
the
fire
,
and
pomice
it
with
a
ladle
,
and
so
stirre
it
and
coole
it
,
and
it
will
looke
thick
like
tart-stuffe
,
then
put
in
your
other
halfe
of
your
Sugar
,
and
so
let
it
boile
,
alway
stirring
it
vntill
it
come
from
the
bottome
of
the
Posnet
,
then
box
it
,
and
it
will
looke
red
like
a
Rubie
,
the
putting
of
the
last
Sugar
brings
it
to
an
orient
colour
.
To
make
Marmulade
of
Wardens
a
most
cordiall
Marmulade
.
28
BAke
the
best
Wardens
that
you
can
get
in
an
Ouen
with
wheaten
bread
,
or
longer
time
then
that
,
let
them
stand
in
an
Ouen
in
an
earthen
Panne
,
but
beware
they
be
not
burnt
,
then
cut
them
in
small
pieces
like
Dice
from
the
core
,
and
beate
them
in
a
stone
morter
,
then
take
the
weight
of
the
pulp
in
fine
Sugar
,
and
boile
it
to
a
Candie
height
,
and
put
the
pulp
into
the
Sugar
boiling
hot
,
with
a
little
beaten
and
cearsed
Ginger
,
and
a
graine
of
Muske
,
and
so
let
it
boile
,
alway
stirring
it
vntill
it
come
from
the
bottome
of
the
Posnet
,
box
it
,
dry
it
and
vse
it
.
To
make
Marmulade
of
Pippins
.
29
PAre
greene
Pippins
,
cut
them
in
pieces
,
and
boile
them
tender
betwixt
two
dishes
,
when
they
be
tender
straine
them
,
then
melt
the
weight
of
the
pulp
in
Sugar
with
Rose-water
,
and
boile
it
to
a
Candie
height
;
put
in
two
or
three
spoonefuls
of
Cinamon
water
,
a
thimble
full
of
beaten
Cinamon
,
two
thimbles
full
of
Fennell
seede
beaten
together
,
throw
all
together
in
the
boiling
Sugar
,
&c.
as
in
the
last
.
To
make
red
Marmulade
of
Pippins
,
orient
and
cleare
.
30
TAke
the
quantitie
of
a
pound
of
the
afore-said
pulp
,
and
put
to
it
two
spoonfuls
of
Conserue
of
Bullice
,
and
so
stirre
it
together
,
and
your
pulp
will
looke
as
red
as
a
Cherrie
,
boile
the
weight
thereof
in
Sugar
vnto
a
Candie
height
,
with
two
or
three
spoonfuls
of
Cinamon
water
,
then
put
in
the
red
pulp
into
the
hot
Sugar
,
and
doe
as
in
other
Marmulades
.
To
make
Dia
Setonia
of
Quinces
,
a
cordiall
for
the
stomack
.
31
TAke
the
iuice
of
good
,
large
,
and
ripe
Quinces
,
being
well
washt
,
and
cleane
wipt
with
a
faire
cloath
,
take
out
the
core
,
and
cut
the
rest
in
small
pieces
,
and
stamp
them
like
crabs
,
&
strain
them
euen
as
vergis
,
to
euery
pinte
of
that
liquour
take
halfe
a
pound
of
white
Sugar-candie
,
and
a
graine
of
Muske
,
boile
it
as
thicke
as
Quiddeniock
,
pot
it
,
and
vse
it
.
Conserues
.
To
make
Conserue
of
Violets
.
32
PIcke
cleane
the
blewe
single
gard
in
Violets
,
stamp
halfe
a
pound
of
them
fine
in
an
Alabaster
morter
,
very
fine
,
put
two
or
three
ounces
of
Sugar-candie
to
the
beating
of
them
,
and
so
soone
as
your
Sugar
comes
vnto
it
,
it
will
haue
a
very
pleasant
colour
,
then
lay
it
on
a
white
paper
,
and
boyle
the
weight
of
it
in
Sugar
vnto
a
Candie
height
,
and
put
in
the
pulp
,
and
let
it
boile
a
walme
or
two
,
and
coole
it
with
a
siluer
spoone
,
and
being
almost
colde
,
pot
it
and
vse
it
.
To
make
Conserue
of
Barberies
.
33
IN
the
heat
of
the
day
gather
the
fairest
red
Barberies
,
pick
them
cleane
,
and
put
them
into
a
deepe
pot
,
and
set
in
boiling
water
vntill
they
be
tender
,
then
straine
them
through
a
cushion
canuas
.
and
boile
thrice
their
weight
in
double
refined
Sugar
to
a
Candie
height
,
and
coole
it
a
little
,
and
put
in
your
pulp
,
and
boile
it
halfe
an
houre
,
coole
it
againe
vntill
it
be
blood-warme
,
and
then
pot
it
vp
.
To
make
Conserue
of
Roses
in
the
best
manner
.
34
CVt
off
the
white
of
red
Rose-buds
,
stamp
them
very
fine
in
a
stone
morter
,
beat
their
weight
in
fine
Sugar
,
&
put
it
to
your
flowers
,
and
beat
them
together
in
a
stone
morter
a
whole
houre
together
at
the
least
,
vntill
they
be
very
fine
,
then
boile
it
in
like
quantity
of
Sugar
vnto
a
Candie
height
,
and
put
your
pulp
into
the
boiling
Sugar
,
when
it
hath
boiled
a
while
,
coole
it
againe
with
your
spatter
,
and
wring
in
the
iuyce
of
a
Lemond
.
To
make
Conserue
of
Gilliflowers
.
35
GAther
red
Cloue-Gilliflowers
in
the
heat
of
the
day
,
clip
them
very
short
,
one
leafe
into
eight
or
nine
pieces
at
the
least
,
for
the
shorter
you
clip
them
,
the
sooner
they
will
be
beaten
fine
:
then
beat
them
with
the
quantity
of
halfe
their
weight
in
double
refined
Sugar
,
vntill
the
pulp
be
inough
,
which
you
may
easily
know
both
by
taste
and
feeling
,
then
boile
the
same
quantitie
of
the
same
Sugar
to
a
Candie
height
,
with
as
much
Rose-water
as
will
melt
it
,
and
put
your
pulp
into
the
boiling
Sugar
,
stirring
it
continually
vntill
it
be
thicke
,
then
pot
it
and
keepe
it
for
vse
.
To
make
Conserue
of
Cowslips
,
good
against
Melancholy
.
36
GAther
them
in
the
heat
of
the
day
,
&
clip
only
the
yellow
flower
,
then
take
twise
their
weight
in
fine
Sugar
,
and
beate
the
flowers
with
one
halfe
of
it
,
vntill
till
the
pulp
be
very
fine
,
and
boile
the
other
part
to
a
Manus
Christi
height
,
and
put
the
beaten
flowers
into
the
boiling
Sugar
,
and
let
it
boile
with
continuall
stirring
,
vntill
it
grow
something
thick
,
coole
it
vntill
it
be
but
warme
,
and
pot
it
.
37
TO
make
Conserue
of
Marigoldes
being
the
same
vertue
,
with
the
last
Conserue
,
is
to
worke
with
Marigolds
altogether
,
as
with
the
Cowslip
,
without
any
difference
.
To
make
Conserue
of
Damsons
.
38
TAke
a
pottle
of
Damsons
,
prick
them
,
&
put
them
into
a
pint
of
Rose-water
,
and
as
much
Claret-wine
,
couer
them
,
and
let
them
boile
in
an
other
vessell
of
hot
water
two
houres
or
more
,
then
incorporate
them
well
together
with
a
great
spoone
,
and
when
they
be
tender
,
coole
them
and
straine
them
,
and
set
the
pulp
ouer
the
fire
,
and
put
thereto
a
sufficient
quantity
of
Sugar
,
guessing
it
by
your
taste
,
&
let
the
pulp
boile
vntill
it
looke
of
a
Damson
colour
.
Tart-stuffes
.
To
make
an
excellent
Tart-stuffe
of
Damsons
,
to
last
all
the
yeere
.
39
TAke
a
pottle
of
Damsons
and
good
ripe
Apples
pared
and
cut
into
quarters
,
put
them
into
an
earthen
pot
,
couer
your
pot
with
a
piece
of
course
Paste
,
and
bake
it
in
an
Ouen
with
Manchet
,
and
straine
it
through
a
strainer
,
season
it
with
Cinamon
,
Ginger
,
Sugar
,
and
Rose-water
,
and
boile
it
thick
.
To
make
an
excellent
Tart-stuffe
of
Prunes
.
40
PVt
sixe
faire
Pippins
pared
and
cored
vnto
two
or
three
pound
of
Prunes
,
&
a
pinte
of
Claret-wine
,
stew
them
tender
,
and
strain
them
,
season
them
with
Cinamon
,
Ginger
,
and
Sugar
,
and
a
little
Rose-water
.
To
make
white
Tart-stuffe
.
41
TAke
a
quart
of
sweete
Creame
,
the
white
of
ten
Egs
,
straine
them
,
&
boile
the
stuffe
with
quartered
Nutmegs
,
a
piece
of
whole
Mace
,
a
graine
of
Muske
,
then
boile
it
with
continuall
stirring
,
when
it
growes
thicke
like
Curds
,
hang
it
on
a
naile
in
a
cloath
,
to
dreine
out
the
Whay
,
then
take
out
the
wholespice
,
and
straine
it
,
season
it
with
Sugar
.
To
make
yellow
Tart-stuffe
.
42
DRiue
the
yolks
of
tenne
Egges
through
a
strainer
,
with
a
quart
of
sweet
Creame
,
season
it
with
Cinamon
,
Ginger
,
and
Sugar
,
and
a
little
Rose-water
,
and
let
it
boile
,
with
continuall
stirring
,
vntil
it
be
thick
enough
.
Gellies
.
To
make
Quiddoniock
.
43
TAke
out
the
kernels
from
eight
Peare
quinces
,
the
fairest
and
yellowest
that
you
can
get
,
boile
them
in
a
quart
of
spring
water
vnto
a
pinte
,
put
in
a
quarter
of
a
pinte
of
Damaske
Rose-water
,
and
one
pound
of
fine
Sugar
,
and
so
let
it
boile
vntill
it
come
to
a
deepe
colour
,
then
drop
a
drop
on
the
bottome
of
a
sawcer
,
and
if
it
stand
;
take
it
off
the
fire
,
and
let
it
runne
through
a
gelly-bagge
into
a
Bason
,
ouer
a
chafingdish
of
coales
to
keepe
it
warme
,
and
fill
your
boxes
with
a
spoon
,
but
couer
them
not
till
they
be
colde
.
If
you
would
haue
it
printed
,
then
you
must
haue
moulds
of
the
very
same
bignesse
with
your
boxes
,
wet
your
mould
with
Rose-water
,
and
let
it
runne
into
them
,
and
when
it
is
colde
turne
it
into
your
boxes
,
or
else
if
they
should
be
dry
,
your
Gellie
would
not
come
out
.
To
make
Chrystall
Gellie
.
44
TAke
a
knuckle
of
Veale
,
and
two
paire
of
Calues-feet
,
flay
the
feet
,
and
take
out
the
fat
betweene
the
clawes
,
wash
them
in
two
or
three
warme
waters
,
&
lay
them
all
night
in
faire
water
in
an
earthen
pan
or
pot
,
the
next
day
boile
them
tender
in
cleare
spring-water
from
a
gallon
to
three
pintes
,
&
let
that
liquor
stand
in
an
earthen
Bason
,
then
pare
off
the
top
and
bottome
,
&
put
to
it
some
Rose-water
,
season
it
with
double
refined
Sugar
,
and
put
to
it
halfe
a
dozen
spoonefuls
of
oyle
of
Ciuamon
,
and
as
many
of
Ginger
,
and
likewise
of
Nutmeg
and
Mace
,
one
grain
of
Musk
in
a
piece
of
lawne
tied
in
a
thrid
,
put
all
this
being
boiled
into
a
siluer
or
earthen
dish
,
and
when
it
is
colde
slice
it
and
serue
it
in
on
glasse
Plates
.
To
preserue
Lemonds
to
lie
in
quaking
Gellie
.
45
First
,
purge
away
their
bitternesse
,
by
boiling
,
and
shifting
them
seauen
or
eight
times
in
the
boiling
,
then
boile
a
pinte
of
Apple-water
,
and
a
pound
of
Sugar
,
and
scum
it
,
&
take
it
off
when
you
scum
it
,
then
put
in
your
Lemond
rindes
into
the
hot
liquor
,
and
boile
them
leasurely
in
that
hot
sirupe
,
vntill
they
be
tender
,
and
being
almost
colde
,
pot
it
.
To
make
Gellie
of
Pippins
of
Amber
colour
.
46
PAre
and
core
eight
Pippins
,
boile
them
in
a
quart
of
spring
water
,
from
a
quart
to
a
pinte
,
put
in
a
quarter
of
a
pint
of
Rose-water
,
one
pound
of
Sugar
,
and
boile
it
vncouered
vntill
it
come
to
a
deeper
colour
,
drop
a
drop
on
a
piece
of
glasse
,
&
if
it
stand
,
then
it
is
enough
,
then
let
it
run
through
a
gellie
bag
into
a
vessell
on
a
chafingdish
of
coales
,
and
while
it
is
warme
fill
your
moulds
or
boxes
with
a
spoone
,
and
let
it
stand
till
it
be
colde
.
To
make
Gellie
of
Pippins
as
orient
as
a
Rubie
.
47
PAre
and
core
eight
Pippins
,
boile
them
in
a
quart
of
spring
water
to
a
pinte
,
put
to
it
a
quarter
of
a
pinte
of
Rose-water
,
a
pound
of
fine
Sugar
,
boile
it
still
couered
,
vntill
it
be
both
red
and
readie
:
in
all
other
things
doe
as
in
the
Amber-coloured
Gellie
,
remembring
alwaies
that
your
moulds
be
laid
in
water
two
or
three
houres
before
you
vse
them
,
and
drop
or
knock
out
the
water
,
but
wipe
them
not
,
if
the
Gellie
will
not
easily
come
,
but
warme
the
bottome
neuer
so
little
,
and
it
will
come
out
as
you
wish
.
To
make
Leach
of
diuers
colours
.
48
LAy
halfe
a
pound
of
Iordane
Almonds
in
colde
water
,
the
next
day
blanch
and
beate
them
in
a
stone
morter
,
put
in
some
good
Damaske
Rose-water
into
the
beating
of
them
,
when
they
be
very
fine
draw
them
through
a
strainer
with
a
quart
of
sweete
milke
from
the
Cowe
,
and
set
it
on
a
chafing
dish
of
coales
,
with
a
piece
of
Isinglasse
,
a
piece
of
whole
Mace
and
Nutmeg
quartered
,
a
graine
of
Muske
tyed
in
a
piece
of
lawne
,
when
it
groweth
thick
,
take
it
off
the
fire
,
and
take
out
your
whole
spices
,
and
let
it
runne
through
a
strainer
into
a
broad
and
deepe
dish
,
and
when
it
is
colde
,
you
may
so
slice
it
and
serue
it
in
.
If
you
will
colour
any
of
it
,
Saffron
is
for
yellow
,
greene
Wheat
for
green
,
Turnsoll
is
for
red
,
and
blew
bottles
in
corne
giue
their
owne
colour
.
Breads
.
To
make
red
Ginger-bread
,
commonly
called
Leachlumbar
.
49
GRate
and
dry
two
stale
Manchets
,
either
by
the
fire
,
or
in
an
Ouen
,
sift
them
through
a
Sieue
,
and
put
to
it
Cinamon
,
Ginger
,
Sugar
,
Liquorice
,
Anis-seed
:
when
you
haue
mingled
all
this
together
,
boile
a
pint
of
red
wine
,
&
put
in
your
mingled
bread
,
and
stirre
it
,
that
it
be
as
thick
as
a
Hastie-pudding
;
then
take
it
out
,
and
coole
it
,
and
mould
it
with
Cinamon
,
Ginger
,
Liquorice
,
and
Anise-seede
,
and
rowle
it
thinne
,
and
print
it
with
your
mould
,
and
dry
it
in
a
warme
Ouen
.
To
make
white
Ginger-bread
.
50
TAke
halfe
a
pound
of
March-pane-Past
made
with
Almonds
,
Rose-water
and
Sugar
,
and
a
spoonefull
of
Aqua-vitae
,
season
it
very
hot
with
Ginger
mould
it
vp
stiffe
,
rowle
it
thin
,
and
print
it
with
your
moulds
.
To
make
Italian
Bisket
.
51
BEat
and
cearse
a
pound
of
double
refined
Sugar
with
2.
grains
of
Musk
,
foure
of
Amber-greece
,
then
steepe
gum-dragon
in
Rose-water
,
and
the
white
of
a
new
laid
Egge
,
beat
it
in
a
stone
morter
to
a
perfect
Paste
,
then
rub
,
drie
,
and
dust
an
ounce
of
Anise-seede
,
and
worke
it
into
the
Paste
on
a
sheete
of
paper
like
to
little
Manchets
,
or
print
it
with
moulds
,
and
lay
it
vpon
Marchpane
Wafers
,
and
bake
it
in
a
warme
Ouen
,
it
will
be
light
and
white
.
To
make
an
excellent
Bread
called
Ginetoes
.
52
TAke
halfe
a
pound
of
fine
Wheat
flower
,
an
ounce
of
powder
of
Pomecittrons
,
an
ounce
of
powder
of
Lemonds
,
a
quarter
of
an
ounce
of
fine
cersed
Ginger
,
the
weight
of
sixe
pence
of
the
finest
Basill
,
Marioram
beaten
into
powder
,
make
all
this
into
a
perfect
Paste
as
stiffe
as
for
Manchet
,
with
a
little
Ipocras
made
warme
,
the
yolks
of
three
or
foure
new
laid
Egges
,
a
sawcer
full
of
sweet
Creame
,
a
piece
of
sweet
Butter
as
much
as
an
Egge
,
and
then
rowle
it
in
long
rowles
,
and
tie
them
in
some
pretie
fashion
like
Sumbals
,
then
throw
them
into
seething
water
,
and
they
will
presently
fall
downe
to
the
bottome
,
watch
them
,
and
so
soone
as
you
see
them
rise
to
the
top
of
the
water
,
take
them
vp
presently
with
a
scummer
,
and
bake
them
vpon
sheetes
of
white
paper
,
and
when
they
be
three
or
foure
dayes
old
,
throw
them
into
boiling
Sugar
of
a
Candie
height
;
then
take
them
vp
,
and
drie
them
vpon
leaues
made
of
Basket-makers
twigges
in
a
warme
Ouen
.
To
make
Prince
Bisket
.
53
DRie
a
pound
of
very
fine
wheat
flower
in
an
Ouen
two
houres
,
after
the
bread
hath
beene
drawne
,
or
the
Ouen
being
warmed
,
but
not
heated
for
the
nonce
,
the
flower
were
best
in
an
earthen
Pipkin
couered
,
least
it
loose
the
colour
,
put
to
it
a
pound
of
double
refined
Sugar
beaten
and
cearsed
fine
,
then
take
ten
new
laid
Egges
,
take
away
fiue
of
their
whites
,
straine
these
Egs
into
a
Bason
,
with
a
spoonfull
of
Rose-water
,
and
sixe
spoonfuls
of
scalded
Creame
,
when
you
haue
all
in
the
Bason
,
first
put
in
your
cearsed
Sugar
,
and
let
it
dissolue
by
beating
it
into
your
Egs
,
then
put
in
your
flower
by
little
and
little
,
vntill
both
the
flower
and
the
other
things
be
incorporated
,
beat
it
well
together
an
houre
at
least
,
and
you
shall
at
last
see
it
turne
white
,
then
you
must
haue
coffins
of
white
plate
indude
with
butter
as
thinne
as
you
can
,
so
as
it
be
touched
in
euery
place
,
then
take
an
ounce
and
a
halfe
of
sweet
Anise-seed
,
and
one
of
Coriander
,
dried
rubd
and
dusted
,
put
the
Anise-seed
in
the
batter
,
&
the
batter
into
the
coffins
,
and
bake
it
an
houre
at
least
if
you
will
,
you
may
make
Cracknels
of
the
same
batter
,
driue
it
thinne
vpon
the
Plates
,
and
when
you
take
it
off
,
rowle
it
thinne
like
a
Wafer
,
and
dry
them
againe
in
the
Ouen
.
To
make
French
Macaroones
.
54
WAsh
a
pound
of
the
newest
and
the
best
Iordane
Almonds
in
three
or
foure
waters
,
to
take
away
the
rednesse
from
their
out-side
,
lay
them
in
a
Bason
of
warme
water
all
night
,
the
next
day
blanch
them
,
and
dry
them
with
a
faire
cloath
,
beat
them
in
a
stone
morter
,
vntillthey
be
reasonably
fine
,
put
to
them
halfe
a
pound
of
fine
beaten
Sugar
,
and
so
beat
it
to
a
perfect
Paste
,
then
put
in
halfe
a
dozen
spoonefuls
of
good
Damaske
Rose-water
,
three
graines
of
Ambergreece
,
when
you
haue
beaten
all
this
together
,
dry
it
on
a
chafingdish
of
coales
vntill
it
grow
white
and
stiffe
,
then
take
it
off
the
fire
,
and
put
the
whites
of
two
new
laid
Egs
first
beaten
into
froath
,
and
so
stirre
it
well
together
,
then
lay
them
on
wafers
in
fashion
of
little
long
rowles
,
and
so
bake
them
in
an
Ouen
as
hot
as
for
Manchet
,
but
you
must
first
let
the
heat
of
the
Ouen
passe
ouer
before
you
put
them
in
,
when
they
rise
white
and
light
,
take
them
out
of
the
Ouen
,
and
put
them
in
a
warme
platter
,
and
set
them
againe
into
the
warme
Ouen
,
&
so
let
them
remain
foure
or
fiue
houres
,
and
then
they
wil
be
throughly
dry
,
but
if
you
like
them
better
being
moist
,
then
dry
them
not
after
the
first
baking
.
To
make
Naples
Bisket
.
55
BEat
and
cearse
a
pound
of
double
refined
Sugar
,
a
quarter
of
a
pound
of
Almonds
,
beat
them
as
fine
as
you
would
doe
for
Almond
milke
,
straine
your
Almonds
with
a
sawcer
full
of
sweete
creame
,
and
two
or
three
spoonefulls
of
the
best
Rose-water
,
then
take
your
aforesaid
powder
of
Sugar
,
two
or
three
graines
of
Muske
,
foure
of
Amber-greece
,
put
in
three
or
foure
spoonefulls
of
baked
flower
,
and
so
beate
it
in
a
siluer
bason
into
batter
with
a
siluer
spoone
,
and
put
it
into
little
long
coffines
,
and
set
them
againe
a
drying
in
a
dish
,
vntill
they
be
readie
,
box
them
and
keepe
them
.
To
make
shell
bread
.
56
BEate
a
quarter
of
a
pound
of
double
refined
Sugar
,
cearse
it
with
two
or
three
spoonefulls
of
the
finest
,
the
youlkes
of
three
new
laid
egs
,
and
the
white
of
one
,
beate
all
this
together
in
with
two
or
three
spoonefulls
of
sweete
creame
,
a
graine
of
muske
,
a
thimble
full
of
the
powder
of
a
dried
Lemond
,
and
a
little
Annise-seede
beaten
and
cearsed
,
and
a
little
Rose-water
,
then
baste
Muskle-shells
with
sweete
butter
,
as
thinne
as
you
can
lay
it
on
with
a
feather
,
fill
your
shells
with
the
batter
and
lay
them
on
a
gridiron
or
a
lattise
of
wickers
into
the
ouen
,
and
bake
them
,
and
take
them
out
of
the
shells
,
and
i
se
them
with
Rose-water
&
Sugar
.
It
is
a
delicate
bread
,
some
call
it
the
Italian
Mushle
,
if
you
keepe
them
any
long
time
,
then
alwaies
in
wet
weather
put
them
in
your
ouen
.
To
make
Countesse
cakes
.
57
TAke
halfe
a
pound
of
March-pane
paste
vnbakte
,
and
put
it
into
a
stone
morter
with
the
youlkes
of
foure
new
laid
egges
,
two
or
three
spoonefuils
of
Rose-water
,
as
much
sweet
creame
,
season
it
with
Cloues
,
Mace
,
and
Nutmegs
,
beate
your
egs
,
spices
,
and
nutmegs
well
together
,
then
straine
it
with
a
thimble-full
of
Coriander
;
the
spices
being
so
mingled
doe
season
,
and
yet
are
not
seene
,
then
grate
a
Manchet
&
beat
all
together
in
an
Alabaster
morter
,
and
powre
it
on
two
little
round
plates
,
drie
them
for
all
the
yeare
.
To
make
a
fine
Sugar
cake
.
58
BAke
a
pound
of
finewheat
flower
in
a
pipkin
close
couered
,
put
thereto
halfe
a
pound
of
fine
Sugar
,
foure
yolkes
and
one
white
of
egs
.
Pepper
and
Nutmegs
,
straine
them
with
clouted
creame
,
and
with
a
little
new
Ale
yeast
,
make
it
in
past
,
as
it
were
for
Manchet
,
bake
it
in
a
quicke
ouen
with
a
breath
fire
in
the
ouens
mouth
,
but
beware
of
burning
them
.
Rough
Rock
Candies
.
To
make
Rock
de
Cittron
.
59
ROwle
into
little
bals
halfe
a
pound
of
rawe
Marchpane
Paste
,
flat
them
like
Figges
,
then
take
prefer●ed
Pomecittrons
,
bl●unch●
Almonds
,
greene
Ginger
,
cut
each
of
these
fruits
an
inch
long
,
and
prick
them
into
the
Marchpane
stuffe
,
and
set
them
in
an
Ouen
,
dry
them
,
and
ise
them
like
a
Marchpane
,
cast
on
Carrawaies
,
&c.
To
rough-Candie
Orenges
with
Sugar
.
60
TAke
a
deepe
earthen
Bason
,
and
fiue
round
wires
,
according
to
the
bignesse
of
the
Pan
,
lay
your
Orenge
rindes
on
the
lowest
wire
,
and
lay
another
wire
on
it
,
and
then
lade
that
wire
also
with
your
fruit
,
and
lay
on
the
third
wire
,
and
lade
it
also
,
and
so
with
the
rest
,
then
couer
all
with
Sugar
boiled
to
a
Candie
height
,
and
set
the
Pan
vpon
a
soft
mat
or
cushion
seauen
or
eight
houres
,
then
poure
out
all
the
Sugar
that
will
run
from
the
wires
.
and
let
them
drop
an
houre
after
,
vntill
it
haue
quite
done
,
then
take
them
out
,
&c.
To
rough-Candie
sprigs
of
Rosemarie
.
61
LAy
your
Rosemarie
branches
one
by
one
vpon
a
faire
sheete
of
paper
,
then
take
Sugar-candie
beaten
smal
like
sparks
of
diamonds
,
and
wet
it
in
a
little
Rose-water
in
a
siluer
spoone
,
and
lay
it
as
euen
as
you
can
vpon
euery
branch
,
and
set
them
a
drying
a
good
way
off
from
the
fire
,
and
in
one
houre
they
will
be
dry
,
then
turne
them
,
and
candie
the
other
side
,
and
when
both
sides
be
throughly
dry
,
box
them
&
keepe
them
all
the
yeere
they
wil
appeare
to
the
eye
in
their
natural
colour
,
and
seeme
to
be
couered
with
sparks
of
diamonds
.
To
rough-Candie
all
manner
of
flowers
in
their
owne
colours
,
tastes
,
and
smels
.
62
GAther
what
flowers
you
will
in
the
heat
of
the
day
,
when
the
Sun
hath
drawn
away
all
the
moisture
from
them
,
&
vse
them
altogether
as
the
Rosemarie
.
The
like
practise
may
be
with
whole
Mace
,
Nutmegs
,
sticks
of
Cinamon
,
or
any
other
dry
fruit
.
Cordiall
Waters
.
To
make
Aqua-Coelestis
.
67
TAke
sixe
ounces
of
Cinamon
,
of
Cloues
one
drachme
,
of
Nutmegs
one
drachme
&
a
halfe
,
of
Cubebs
two
drachmes
,
of
Calamus
rootes
one
drachme
,
bruise
them
all
,
and
keepe
them
in
a
faire
paper
:
then
take
Betonie
and
Sage
flowers
,
of
each
a
handfull
,
Marioram
and
Penniroyall
of
each
a
handfull
,
bruise
them
also
:
then
take
of
these
powders
,
Aromaticum
Rosarum
three
drachmes
,
Diambre
Diamargariton
frigidum
,
Diamoscum
dulce
,
of
each
a
drachme
and
½
,
put
all
these
into
a
gallon
of
spirit
of
wine
,
and
steepe
them
three
dayes
and
three
nights
very
close
coucred
,
and
shake
them
well
together
euery
morning
and
euening
,
then
distill
them
in
your
Limbecke
,
and
hang
an
ounce
of
Saunders
in
the
water
.
To
make
Cinamon
Water
.
68
TAke
one
pound
of
Cinamon
,
the
best
you
can
get
,
bruise
it
well
,
and
put
to
it
a
gallon
of
the
best
Sack
,
and
steepe
it
three
daies
and
three
nights
,
and
distill
it
as
before
.
To
make
Doctor
Steuens
Water
.
69
TAke
one
drachme
of
Rose-leaues
,
Borage
,
Buglosse
,
Violets
,
&
Rosemarie
flowers
,
of
each
a
drachme
and
a
halfe
,
of
Spicknard
a
drachme
,
of
Cinamon
two
ounces
,
of
Ginger
an
ounce
,
Cloues
and
Nutmegs
of
each
halfe
an
ounce
,
of
Cardamons
a
drachme
and
a
halfe
,
Galingall
two
drachmes
,
Cubebs
a
drachme
,
Pepper
three
drachmes
,
Annise-seede
,
Carraway-seedes
and
Fennell
,
of
each
an
ounce
,
Lignum
halfe
a
drachme
,
Corall
and
Pearle
in
fine
powder
,
of
each
a
drachme
,
bruise
these
and
put
them
in
a
pottle
of
Aqua-vitae
and
a
quart
of
excellent
good
Sack
,
vsing
the
same
as
before
is
shewed
in
Aqua-Coelestis
.
To
make
Balme-water
.
70
TAke
fiue
ounces
of
dried
Balme
,
Time
,
Pennie-Royall
,
of
each
three
ounces
,
of
Cinamon
foure
ounces
,
of
Cardamon
one
drachme
,
graines
halfe
an
ounce
,
sweet
Fennell
seedes
an
ounce
,
Nutmegs
and
Ginger
of
each
a
drachme
,
Galingall
,
Calamus
,
and
Cypresse
,
Cubebs
,
and
Pepper
of
each
two
drachmes
,
of
Calamus
rootes
halfe
a
drachme
,
of
Diptimus
one
drachme
,
bruise
these
things
,
and
put
them
into
a
pottle
of
Sack
,
and
steepe
them
twenty
foure
houres
,
and
vse
them
like
the
rest
.
To
make
Angelica-water
.
71
TAke
a
handfull
of
dried
Carduus
,
of
Angelica
rootes
three
ounces
,
of
Myrrh
one
drachme
,
Nutmegs
halfe
an
ounce
,
of
Cinamon
and
Ginger
,
foure
ounces
of
each
,
Saffron
one
drachme
and
a
halfe
,
Cardamons
,
Cubebs
,
Galingall
and
Pepper
,
of
each
a
quarter
of
an
ounce
,
Mace
two
drachmes
,
Graines
one
drachme
,
Lignum
Aloes
.
Spicknard
,
Iunius
adoratus
,
of
each
a
drachme
,
Sage
,
Borage
,
Boglosse
,
Violets
and
Rosemarie
flowers
,
of
each
a
handfull
,
bru●s●
them
and
steepe
them
in
a
pottle
of
Sack
twelue
houres
,
and
then
&c.
To
make
Wormewood
water
.
73
TAke
foure
ounces
of
Wormewood
,
Sage
,
Bertonie
,
and
Rew
,
of
each
a
handfull
,
Rosemarie
tops
a
handfull
,
Cinamon
three
ounces
,
Nutmegs
halfe
an
ounce
,
Cloues
and
Mace
,
of
each
halfe
a
drachme
,
Ginger
an
ounce
Galingall
,
Cubebs
,
and
Spicknard
,
of
each
a
drachme
and
½
,
of
Scordium
halfe
a
handfull
,
bruise
these
and
put
them
in
a
pottle
of
Sack
,
and
a
pint
of
Aquavitae
,
steepe
them
24.
houres
.
&c.
Conceits
in
Sugar-Workes
.
To
make
March-pane
Paste
.
73
CEarse
the
finest
and
the
whitest
refined
Sugar
,
to
euery
third
spoonfull
thereof
take
a
blauncht
Iordane
Almond
,
stampe
them
in
a
smooth
morter
,
and
now
and
then
put
in
two
or
three
drops
of
Rose-water
.
It
must
be
extreamely
much
beaten
before
it
wil
be
a
perfect
past
,
at
the
least
an
houre
.
To
make
a
March-pane
,
to
ise
,
and
garnish
it
,
according
to
Art
.
74
BLaunch
and
beate
two
pound
of
Iordane
Almonds
in
a
stone
morter
,
putting
in
now
&
then
a
spoonfull
of
Rose-water
,
to
keepe
them
from
oyling
:
when
they
are
beaten
fine
,
put
to
them
a
pound
and
a
halfe
of
the
finest
cearsed
Sugar
,
and
now
and
then
a
spoonfull
more
of
Rose-water
,
as
your selfe
shall
see
requisite
,
incorporate
them
,
which
with
much
labour
must
be
effected
:
when
you
haue
brought
them
to
a
perfect
paste
,
then
rowle
it
to
what
breadth
you
will
,
but
it
must
be
thin
,
make
a
bottome
to
it
with
Wafers
,
set
an
edge
to
it
round
about
,
and
pinch
it
then
bake
it
,
and
ice
it
with
Rose-water
and
Sugar
beaten
like
batter
,
and
spread
it
on
with
a
fea
her
,
and
so
put
it
againe
into
the
Ouen
,
or
baking-pan
,
when
you
see
it
rise
white
,
and
shining
like
ice
,
take
it
out
againe
,
and
sticke
in
your
standing
conceits
,
as
namely
golden
Marigolds
,
and
long
Comfits
,
or
such
like
,
cast
on
Biskets
and
Carrawaies
,
and
lay
Bay
leaues
vnder
it
,
appearing
with
the
leaues
end
without
the
Marchpane
round
about
.
To
make
any
Conceit
in
March-pane-stuffe
.
75
MOuld
some
of
your
aforesaid
stuffe
with
cearsed
Sugar
,
&
make
some
vp
like
little
square
pies
,
fill
them
with
drie
suckets
,
cut
in
small
peeces
,
or
drye
Marmulade
;
cast
on
them
coloured
Biskets
and
Carrawaies
,
gild
them
&
serue
them
to
the
board
,
you
may
make
some
of
it
like
collops
&
bacon
,
to
doe
which
you
must
haue
both
red
and
white
past
,
and
rowle
them
both
and
cut
it
ouerthwart
and
lay
one
on
another
like
bacon
,
the
red
must
be
colonied
with
Rosa
Paris
and
Saunders
.
To
make
any
other
conceit
as
Buttons
,
Beades
,
Chaines
,
&c.
76
HAuing
fashioned
your
buttons
made
of
this
stuffe
all
of
a
bignesse
,
either
with
your
hand
and
knife
,
or
in
a
mould
,
if
with
a
knife
,
then
you
may
turne
vp
the
ridges
and
the
nib
,
like
the
threds
of
silke
buttons
,
and
the
ground-worke
is
white
of
it selfe
,
if
you
will
haue
them
greene
and
white
,
then
temper
sap-green
with
gum-Arabick
water
on
the
top
of
your
pensill
,
and
strike
it
downe
the
ridges
of
the
button
,
not
touching
the
button
on
the
creases
.
If
you
will
haue
them
siluer
,
then
strike
them
downe
with
shell-siluer
,
the
like
may
be
done
with
shell-gold
.
If
blew
,
then
Azur
being
first
steept
in
vinegar
;
for
else
it
is
verie
dangerous
,
the
vinegar
killeth
the
strength
of
the
blew
:
If
you
would
haue
them
red
,
then
vse
Rosa-paris
on
the
top
of
your
pensil
:
when
these
buttons
be
readie
and
drie
,
you
may
set
them
vpon
a
card
of
Sugar
plate
,
and
fasten
them
with
Gum-dragon
steept
in
damaske
Rose-water
and
the
owne
paste
tempred
verie
soft
;
serue
it
in
on
plates
of
glasse
,
or
keepe
it
as
long
as
you
will
.
To
make
Snakes
,
Snailes
,
Frogs
,
Roses
,
Cheries
,
&c.
77
TAke
single
mouldes
carued
inward
,
according
to
the
forme
of
the
things
named
,
or
any
other
,
what
you
will
,
then
take
double
refined
Sugar
,
and
as
much
water
,
or
rather
Rose-water
as
will
dissolue
it
,
and
boyle
it
to
a
Candie
height
:
then
take
your
mouldes
,
hauing
steept
them
two
or
three
houres
before
in
colde
water
,
and
fill
them
with
the
hot
Sugar
,
and
when
it
is
colde
turne
it
out
of
your
moulde
,
and
drie
it
with
a
faire
cloath
,
and
it
will
haue
the
true
forme
graued
or
carued
in
the
mould
.
But
for
your
Cherries
,
strawberries
,
and
such
like
,
take
double
mouldes
,
wet
them
in
water
,
and
fill
them
with
hot
Sugar
,
then
take
a
small
birchen
twig
,
dried
before
in
a
feather-makers
or
diers
fat
,
and
prick
them
in
the
nose
of
the
mould
into
the
hot
Sugar
,
and
when
they
be
colde
,
take
them
out
and
drie
them
,
and
they
will
be
as
though
they
grew
vpon
staulkes
;
then
colour
them
as
is
shewed
in
the
order
of
colours
in
the
end
of
this
booke
,
but
if
you
will
make
Roses
you
must
make
them
of
Sugar
plate
past
(
mentioned
in
the
fourescore
and
one
receipt
)
rowled
verie
thin
,
&
then
you
must
cut
the
leaues
single
with
an
instrument
of
tynne
made
for
the
same
purpose
,
&
then
fasten
one
leafe
vpon
another
,
as
in
the
last
receipt
was
shewed
,
and
stick
them
on
the
top
of
a
birchen-twig
,
pilde
and
dipt
in
the
fat
,
and
they
will
be
white
Roses
,
but
you
may
colour
them
as
is
else-where
shewed
.
In
like
maner
,
you
may
make
Burrage
,
Cowslips
,
Primroses
,
stock-Gilliflowers
,
Marigoldes
,
&c.
keepe
them
drie
.
To
make
Shooes
,
Slippers
,
Keyes
,
Kniues
,
Gloues
,
&c.
78
ALL
these
and
such
like
things
,
you
may
make
of
Sugar
plate
paste
,
cut
them
with
your
knife
,
but
fashion
&
finish
them
only
with
your
hand
and
pincers
,
but
if
you
want
handines
,
or
haue
no
leisure
,
then
you
must
haue
mouldes
of
tynne
,
and
hauing
fitted
your
paste
,
cut
it
with
the
mouldes
,
drie
them
leysurely
,
&c.
To
make
Letters
,
Knots
,
or
any
other
Iumball
for
a
banquet
quicklie
.
79
YOu
must
take
single
mouldes
carued
inward
,
either
in
wood
or
stone
,
with
the
true
forme
of
what
you
would
haue
,
lay
them
in
cold
water
:
then
take
double
refined
Sugar
,
and
as
much
Rose-water
as
will
dissolue
it
,
boile
it
to
a
Candie
height
,
then
take
the
mouldes
out
of
the
water
,
shake
out
the
water
,
but
wipe
them
not
,
and
fill
your
Letters
or
Knots
with
the
hot
Sugar
,
and
when
they
be
colde
and
hard
,
turne
them
out
,
and
wipe
them
with
a
faire
cloath
.
There
is
also
another
way
to
make
these
or
such
things
,
thus
:
Take
drie
single
moulds
,
dust
them
through
a
Lawne
or
Tiffanie
Sieue
,
then
take
Sugar-plate
paste
,
or
Almond
paste
,
wrought
vnto
a
good
temper
,
and
fill
your
mould
,
then
cut
it
off
smooth
and
euen
,
with
the
top
of
your
mouldes
,
and
turne
it
out
,
the
rest
of
your
stuffe
you
may
make
in
long
Iumballs
about
the
bignesse
of
a
Goose
quill
,
and
then
you
may
knit
it
in
double
knots
,
or
turne
it
in
forme
of
capital
letters
,
or
like
claspes
&
eyes
,
or
wax-lights
To
make
a
Walnut
,
both
shell
,
and
Kernill
.
80
MAke
a
paste
of
fine
cearsed
Cinamon
and
Ginger
,
mingled
with
twise
so
much
Sugar
,
cearsed
also
very
fine
,
&
a
little
Muske
,
print
it
in
a
double
moulde
,
made
in
like
vnto
a
Wallnut
with
shells
,
then
close
them
together
with
gumme
dragon
steept
in
Rose-water
,
and
if
you
will
haue
a
Kernill
in
it
,
then
you
must
haue
another
double
mould
for
the
Kernill
,
but
you
must
make
the
Kernill
of
white
Sugar
plate
,
and
when
it
is
throughly
drie
,
you
must
ouer-lay
it
with
a
little
saffron
that
it
may
be
like
the
skinne
of
the
Kernill
.
Sugar
workes
of
another
sort
.
To
make
Sugar
plate
paste
.
81
TAke
a
pound
of
double
refined
Sugar
,
put
thereto
three
ounces
of
the
best
starch
,
if
you
drie
the
Sugar
after
it
is
in
pouder
,
it
will
the
sooner
passe
through
the
Lawne
sieue
:
then
cearse
it
on
a
faire
sheete
of
paper
,
and
sweepe
it
on
a
heape
with
a
feather
or
a
wing
,
and
in
the
middest
of
the
heape
,
you
must
put
a
lumpe
of
gumme-draggon
,
about
the
bignesse
of
a
wallnut
,
first
steeped
in
Rose-water
(
a
little
porringer
full
of
Rose-water
,
is
enough
to
dissolue
an
ounce
of
gumme
,
which
gumme
must
be
very
cleane
pict
from
all
drosse
&
strained
through
a
canuis
strainer
,
)
temper
this
gumme
with
the
white
of
an
egge
,
and
with
the
Sugar
,
a
little
at
once
,
vntill
you
haue
wrought
vp
all
the
gumme
&
the
Sugar
into
a
stiffe
paste
:
you
must
alwaies
in
the
working
haue
some
of
the
gumme
,
and
some
of
the
Sugar
,
and
before
you
moulde
it
in
the
moulde
,
you
must
first
dust
your
moulde
with
cearsed
Sugar
.
To
make
paste
of
diuers
sorts
of
flowers
as
Violets
,
Cowslips
,
Marigolds
,
Roses
,
Gilliflowers
,
&c.
82
MAke
a
pouder
of
these
flowers
,
being
drie
,
taking
onely
their
sweete
leafe
,
and
put
thereto
fine
pouder
of
Cinamon
and
a
little
Muske
,
if
you
haue
it
,
mingled
well
together
then
boile
the
waight
of
the
pouder
in
fine
Sugar
,
with
as
much
Rose-water
as
will
dissolue
it
.
If
your
worke
be
with
Marigolds
,
put
to
it
a
little
Saffron
,
boile
it
,
and
to
your
worke
adde
the
pap
of
a
Pippin
dried
on
a
chafingdish
with
coales
in
a
siluer
or
earthen
dish
,
and
sprinkled
with
Rose-water
,
and
wrought
into
Paste
,
then
bray
some
Sugar-candie
,
but
not
to
powder
,
wet
Gum-dragon
,
and
with
the
same
make
it
sticke
in
your
paste
,
and
so
it
will
seeme
to
be
rock
candied
,
cut
the
paste
with
a
knife
steept
in
Rose-water
.
To
make
an
excellent
Pennet
,
good
against
colde
.
83
BEat
foure
ounces
of
Sugar-candy
vnto
fine
powder
,
put
to
it
a
thimble-full
of
English
Liquorice
,
beaten
and
cearsed
,
three
drops
of
Chimicall
oyle
of
Anise-seed
,
a
graine
of
Muske
,
beat
all
this
to
paste
,
with
Gum-dragon
steept
in
Damask
Rose-water
,
and
when
you
haue
beaten
it
to
perfect
paste
,
rowle
it
vpon
a
sheet
of
white
paper
into
rowles
,
about
the
bignesse
of
a
wheat
straw
,
and
cut
it
in
pieces
about
an
inch
long
.
To
make
Cinamon
stickes
by
Art
.
84
TAke
a
quarter
of
a
pound
of
fine
cearsed
Cinamon
,
and
halfe
an
ounce
of
fine
cearsed
Ginger
,
mingle
it
with
halfe
a
pound
of
fine
cearsed
Sugar
two
graines
of
Muske
;
beat
all
together
into
a
perfect
paste
,
with
Gum-dragon
steept
in
Rose
water
,
in
an
Alabaster
or
stone
morter
,
rowle
it
thin
on
a
sheete
of
paper
,
dusted
through
a
cearse
with
beaten
Cinamon
,
and
then
wrap
it
about
Reedes
,
and
when
it
is
almost
dry
,
draw
it
easily
off
the
Reedes
,
and
dry
them
throughly
.
To
make
Callishones
.
85
TAke
halfe
a
pound
of
Marchpane
paste
,
a
thimble-full
of
Coriander
seedes
beaten
to
powder
,
with
a
graine
of
Muske
,
beat
all
to
a
perfect
paste
,
print
it
,
and
drie
it
.
To
make
Muscachones
.
86
TAke
batter
made
as
for
Prince
Bisket
,
in
the
53.
Receipt
,
put
to
it
two
spoonfuls
of
Cheese-curds
,
Cinamon
,
Ginger
,
Sugar
,
and
a
graine
of
Muske
,
beat
all
into
the
batter
,
and
take
a
batter
spout
,
and
spout
it
in
long
rowles
on
a
sheete
of
paper
,
dusted
through
a
Sieue
with
fine
Sugar
,
and
before
they
be
dry
,
tye
them
in
some
pretie
knots
,
and
so
dry
them
,
and
then
guild
them
.
To
make
Muscadinaes
,
commonly
called
kissing-Comfits
.
87
TAke
halfe
a
pound
of
double
refined
Sugar
,
beaten
and
cearsed
,
with
two
graines
of
Musk
,
three
grains
of
Amber-greece
,
and
a
drachme
of
Orice
powder
,
beat
all
to
a
perfect
paste
in
an
Alabaster
morter
,
then
sleeke
a
sheete
of
white
paper
with
a
Sleek-stone
,
and
rowle
your
Sugar
paste
,
then
cut
it
in
little
Lozenges
with
a
rowle
,
and
dry
them
in
a
Stoue
,
they
will
serue
to
garnish
a
Marchpane
or
other
dishes
.
If
you
will
haue
any
red
,
you
must
mingle
it
with
Rosa
Paris
,
if
blew
,
then
with
blew
bottles
.
To
make
Troces
,
against
the
colde
.
88
BEat
two
ounces
of
Sugar-candie
to
fine
powder
,
put
to
it
a
little
iuyce
of
Liquorice
,
iuice
of
Horehound
,
of
Mayden-haire
,
beate
all
into
a
perfect
paste
,
and
rowle
it
as
small
as
Wheat
strawes
,
cut
them
an
inch
and
½
.
long
,
dry
them
,
&c.
To
make
Cinamon
Letters
.
89
TAke
paste
made
as
for
Gemillissoes
,
colour
it
with
Cinamon
,
and
rowle
it
in
long
rowles
,
as
neere
as
you
can
all
of
a
bignesse
,
and
thereof
make
faire
capitall
Romane
letters
,
according
to
some
exact
patterne
,
cut
in
thinne
board
or
white
plate
,
gild
them
and
make
a
crosse
in
the
beginning
of
them
.
To
make
Canalones
in
Spices
.
90
TAke
halfe
a
pound
of
sifted
Sugar
,
put
thereto
a
graine
of
Muske
,
Cinamon
and
Ginger
,
a
little
powder
of
a
dried
Lemond
,
beat
all
this
to
a
perfect
paste
with
Gum-dragon
steept
in
Rose-water
,
rowle
it
thin
,
and
print
it
with
a
shallow
mould
,
then
rowle
it
vpon
Reedes
very
thin
,
dry
them
leasurely
,
and
keepe
them
dry
.
To
make
Rushilians
.
91
TAke
a
pinte
of
bakt
flower
,
an
ounce
of
Cinamon
,
a
quarter
of
an
ounce
of
beaten
Ginger
,
a
graine
of
Muske
,
mingle
these
with
a
pound
of
beaten
Sugar
,
then
take
sixe
yolks
and
sweet
butter
,
two
or
three
spoonefuls
of
sweet
Creame
,
make
all
this
into
a
perfect
paste
,
and
it
will
looke
of
Cinamon
colour
,
then
coole
it
in
small
rowles
,
and
make
it
in
letters
or
knots
,
dry
them
in
a
baking
Pan.
To
make
Gentillissoes
.
92
BAke
and
cearse
a
pound
of
double
refined
Sugar
,
beat
it
to
a
perfect
paste
,
w
th
the
whites
of
two
Egges
,
and
Gum-dragon
steept
in
Rose-water
,
one
graine
of
Muske
,
and
as
much
Amber-greece
,
rowle
it
in
fine
rowles
and
bake
it
.
To
make
Nouellissoes
.
93
TAke
the
paste
of
your
Gentillissoes
,
rowle
it
thin
&
fine
with
red
Almond
past
,
pinch
it
with
your
nippers
,
&
bake
it
as
in
the
Gentillissoes
,
alwaies
prouided
that
you
put
Muske
and
Amber-greece
in
.
To
make
Lozenges
of
Violets
.
94
TAke
Violets
,
Cowslips
,
Rosemarie
flowers
,
or
any
other
in
the
heat
of
the
day
,
shred
onely
the
beautifullest
of
the
blossomes
vpon
a
trencher
,
with
a
sharp●
knife
,
in
as
many
pieces
,
and
as
fine
as
possibly
you
can
,
and
then
beat
them
as
fine
as
may
be
in
an
Alabaster
morter
,
with
the
pap
of
a
Pippin
,
and
a
graine
of
Muske
,
then
boile
double
refined
Sugar
to
a
Candy
height
,
and
put
your
beaten
flowers
into
the
boiling
Sugar
,
and
boile
it
a
little
longer
,
for
the
flowers
will
bring
the
Sugar
back
againe
,
and
when
you
see
it
something
thicke
,
powre
it
on
a
sheet
of
glasse
,
and
cut
it
into
little
Lozenges
like
Wigs
,
some
you
may
drop
.
To
dry
Fruits
.
To
dry
Orenges
and
Lemonds
.
95
RAspe
the
skinnes
of
these
fruits
,
cut
them
in
halfes
,
and
take
out
the
cores
,
lay
the
rindes
presently
in
faire
water
two
or
three
dayes
,
to
take
away
their
bitternesse
,
then
boile
them
fiue
or
sixe
times
,
in
seueral
waters
for
the
same
purpose
,
and
when
they
be
tender
take
them
vp
,
and
dry
them
in
a
faire
cloath
;
then
couer
them
in
clarified
Sugar
,
and
boile
it
leasurely
two
houres
,
then
take
them
off
,
and
put
them
in
an
earthen
Pipkin
,
and
let
them
so
remaine
foure
or
fiue
dayes
,
or
longer
the
better
,
when
you
will
dry
them
,
set
them
on
the
fire
againe
vntill
they
be
through
hot
,
drain
them
,
and
the
whilest
boile
fresh
Sugar
to
a
Candie
height
,
then
put
them
in
,
take
them
out
,
and
lay
them
on
a
basket-makers
lattice
,
and
dry
them
in
a
warme
Ouen
in
one
night
,
and
they
are
ready
.
To
dry
white
Peare-Plums
.
96
GAther
the
fairest
of
this
fruit
before
they
bee
throughly
ripe
,
pricke
them
with
a
Pen-knife
,
and
couer
them
in
clarified
Sugar
,
heat
them
on
the
fire
vntill
they
crack
,
then
take
them
vp
,
and
put
fresh
Sugar
to
that
sirupe
,
and
boile
it
a
good
deale
higher
,
now
and
then
taking
it
off
and
scumming
it
cleane
:
then
put
in
the
Plums
againe
,
and
warme
them
againe
in
the
hot
Sugar
about
halfe
an
houre
,
then
poure
them
into
a
pot
or
glasse
,
and
let
them
remaine
3.
or
4.
dayes
in
that
hot
Sugar
,
then
warme
againe
these
Plums
,
and
set
them
a
cooling
;
then
boile
as
much
fresh
Sugar
as
will
couer
them
vnto
a
candie
height
,
and
put
the
plums
into
that
hot
Sugar
,
and
so
let
it
boile
leysurely
a
quarter
of
an
houre
,
now
and
then
turning
them
,
for
that
will
make
them
take
Sugar
,
then
take
them
vp
betweene
hot
and
colde
,
and
lay
them
on
a
sheete
of
glasse
,
and
so
drie
them
in
a
stoue
,
or
in
a
warme
Ouen
.
To
drie
blacke
Pear-eplums
.
97
GAther
this
fruit
also
in
a
faire
sun-shine
day
about
two
or
three
of
the
clocke
,
when
the
sunne
hath
taken
off
all
the
outward
moisture
from
them
,
which
otherwise
would
hinder
the
worke
.
In
all
other
practise
doe
as
in
the
white
peare-plum
hath
beene
shewed
.
To
drie
Pippins
cleere
at
Amber
.
98
PAre
this
fruit
,
and
cut
out
the
coare
,
and
so
soone
as
you
haue
prepared
a
piece
,
cast
it
into
a
bason
of
faire
running
water
,
then
boile
the
weight
thereof
in
clarified
Sugar
vnto
a
Candie
height
,
then
drie
your
Pippins
with
a
faire
cloath
,
and
boile
them
apace
in
the
hot
Sugar
,
and
euer
when
you
see
any
froth
,
take
them
off
the
fire
and
scum
them
verie
cleane
,
then
turne
them
and
set
them
on
againe
and
boile
them
apace
;
then
(
as
before
)
take
them
off
and
scum
them
,
and
set
them
on
the
fire
againe
,
and
doe
so
halfe
a
dozen
times
at
at
the
least
and
when
your
Sugar
is
at
a
Candie
height
,
take
out
your
pippins
and
put
them
in
a
warme
Ouen
,
and
let
them
stay
two
or
three
houres
,
and
they
will
be
drie
.
To
drie
Apricockes
orient
and
verie
cleere
.
99
TAke
faire
large
Apricocks
well
coloured
,
but
not
too
ripe
,
pare
and
stone
them
,
and
couer
them
in
clarified
Sugar
,
boile
them
leysurely
turning
them
,
&
scumming
them
verie
often
:
then
take
them
off
the
fire
,
and
let
them
stand
all
night
in
that
sirupe
,
the
next
day
warme
them
againe
,
and
when
they
be
hot
,
take
them
out
,
and
set
them
a
dreining
againe
,
then
boile
other
Sugar
a
little
higher
with
the
Apricockes
leysurely
,
now
and
then
turning
them
,
&
scumming
them
,
and
let
them
stand
in
the
sirupe
vntill
the
next
day
;
the
next
day
warme
them
againe
,
and
then
lay
them
a
dreining
,
then
boile
other
Sugar
to
a
Candie
height
,
and
put
the
Apricockes
into
the
boiling
Sugar
,
turne
them
vntill
you
see
the
Candie
grow
about
them
,
&
lay
them
on
a
sheete
of
glasse
,
and
set
them
into
a
warme
Ouen
after
the
bread
hath
beene
drawne
,
and
let
them
stand
about
three
houres
,
the
next
day
take
them
out
and
turne
them
,
&
doe
so
a
weeke
at
least
;
for
they
will
be
verie
long
a
drying
To
drie
Peares
without
any
Sugar
.
100
PAre
your
Norwich
Pare
,
or
any
other
of
the
best
that
you
can
get
,
but
leaue
the
staulke
and
the
peepe
on
,
prick
it
with
a
penknife
,
and
put
them
into
a
earthen
pot
,
and
bake
them
a
little
in
an
Ouen
,
then
put
them
vpon
straw
or
bents
,
into
a
white
plate
or
latten-pan
into
an
Ouen
presently
after
the
drawing
of
the
bread
,
doe
so
a
weeke
together
,
or
longer
,
and
the
fruit
will
last
the
longer
.
Physicall
Receipts
approued
by
very
worthy
Physitians
of
this
Realme
.
To
make
sirupe
of
Violets
.
101
PIck
and
weigh
the
flowers
of
violets
put
them
in
a
quart
of
water
,
and
stew
them
vpon
hot
embers
vntill
the
flowers
haue
made
the
water
as
blew
as
themselues
,
then
boile
that
infusion
vnto
a
sirupe
with
foure
pound
of
clarified
Sugar
vpon
a
gentle
fire
with
scumming
now
and
then
,
if
the
fire
be
too
hot
all
is
mard
.
To
make
sirupe
of
Liquorce
.
102
SCrape
eight
ounces
of
Liquorice
verie
cleane
and
bruise
it
,
take
an
ounce
of
Maidenhaire
,
one
ounce
of
Annise-seede
,
and
as
much
Fennill-seede
,
steepe
these
in
foure
pintes
of
raine
water
and
boile
it
to
a
quart
,
then
boile
the
liquour
,
with
one
pound
and
a
halfe
of
Sugar
.
To
make
sirupe
of
Roses
solutiue
.
103
PLucke
the
leaues
of
damaske
Roses
,
and
put
them
to
a
gallon
of
hot
water
,
and
set
it
on
embers
in
a
great
vessell
of
boiling
liquor
,
the
more
leysurely
it
boiles
,
the
better
it
is
,
and
when
the
leaues
looke
white
,
take
them
vp
,
and
put
in
fresh
,
and
doe
so
three
or
foure
times
,
and
when
the
water
is
red
,
to
euery
pinte
put
the
white
of
an
egge
,
and
a
pound
of
clarified
Sugar
,
boile
it
to
a
sirupe
:
the
thicker
it
is
the
better
.
To
make
sirupe
of
drie
Roses
.
104
TAke
foure
ounces
of
red
Roses
dried
,
and
infuse
them
in
a
quart
of
faire
water
vpon
hot
embers
,
vntill
the
Roses
haue
lost
their
colour
,
then
take
a
pound
and
a
halfe
of
clarified
Sugar
,
clarifie
your
liquour
&
Sugar
with
two
Egs
,
and
boile
it
to
the
height
of
a
sirupe
vpon
a
verie
soft
fire
,
for
if
it
be
ouer
hot
,
the
sirupe
will
bee
of
no
vse
.
Against
the
trembling
of
the
heart
.
105
LEt
the
Patient
drink
three
or
foure
spoonefuls
of
Claret
wine
,
halfe
so
much
Damaske
Rose-water
.
An
excellent
medicine
against
the
rising
of
the
mother
,
taught
and
tried
by
diuers
.
106
TAke
the
bignesse
of
a
Pease
of
Methridate
,
and
mingle
the
same
with
Conserue
of
Roses
,
as
much
in
quantitie
as
a
Walnut
,
and
let
the
partie
eate
so
much
euery
morning
fasting
,
and
euery
euening
as
much
for
the
space
of
three
dayes
together
,
or
as
long
as
neede
requireth
.
An
Almond
milke
made
for
the
cooling
of
the
liuer
and
bloud
,
it
was
taught
by
a
Doctor
of
very
good
note
,
for
a
great
personage
.
107
TAke
Suckorie
rootes
,
Asparagus
,
and
Marsh-Mallowes
,
of
each
the
weight
of
eighteene
pence
in
siluer
,
Fennell
rootes
as
much
,
the
tops
of
the
flowsing
of
Borage
,
Buglosse
,
and
Scabious
,
of
each
a
handfull
,
boile
this
in
a
pinte
and
a
quarter
of
〈◊〉
water
vnto
a
pinte
,
〈…〉
make
the
milke
.
A
remedie
against
loosenesse
of
the
Bodie
.
108
TAke
a
pinte
of
red
wine
,
and
halfe
an
ounce
of
beaten
Cinamon
,
boile
it
on
the
fire
,
&
thicken
it
with
the
yolks
of
foure
raw
Egs
;
brew
them
well
,
and
drinke
euery
morning
halfe
a
pinte
,
and
euery
euening
as
much
.
It
is
best
in
the
full
or
change
of
the
Moone
,
but
good
alwaies
.
〈◊〉
Receipt
to
make
a
vomit
.
109
STampe
three
or
foure
leaues
of
Assara
,
Tobacco
that
growes
in
the
Gardens
,
and
straine
it
with
sixe
spoonfuls
of
Ale
,
and
drinke
it
fasting
,
fasting
halfe
an
houre
after
or
longer
:
then
take
warme
Posset-drinke
,
and
keepe
your selfe
walking
vntill
the
vomit
haue
done
working
;
if
it
worke
not
as
you
wish
,
then
take
more
Posset-drinke
,
and
still
walke
till
it
hath
done
working
,
and
keepe
a
good
diet
at
least
that
day
after
.
To
stay
〈…〉
110
TAke
sirupe
of
Liq●●rice
,
of
Maydenhaire
,
of
Horehound
,
of
Isope
,
of
each
a
like
quantity
,
Conserue
of
a
Foxe
lungs
,
of
Ale-campane
(
if
the
partie
be
enflamed
the
Ale-campane
must
be
left
out
.
)