BAKE your Quinces in an Oven with some of their own Juice , their Cores being cut and bruised and put to them , then weigh some of this Juice with some of the Quinces , cut into small Pieces ; with their weight in Sugar , and with the Quinces some quantity of the Juice of Barberries , take the clearest Syrup , and let it stand on the Coals 2 or 3 Hours , let them Boyl a little on the Fire , Candy the rest of the Sugar very Hard , and put them together , stirring it while it is Cold , and put it into Glasses .

When the Stalks are pickt off , Boyl them in fair Water till they Swell and be very soft , then Bruise them in a Mortar , Strain them , and Boyl them by themselves , then take for every Pound of them , 2 Pound of Sugar , and Boyl them together , but not too long , for then it will Rope .

Take the Buds of red Roses , and Slip away the white Ends , then Slip the rest of the Roses as small as you can , and beat them fine in a Marble Morter ; and put to every Pound of Roses , three Pound and a half of Sugar , then but it up in a Gally-pot , and set it in the Sun for a Fortnight .

Take a Quart of White-Wine , a Quart of Rose Water , a Pint of Muscadine , half a Pound of Cinamon Bruised , lay the Cinamon to Steep in the Wine 12 Hours , stirring them now and then , afterwards put them into an Alembick , and Still them with a gentle Fire , and you may draw off from it three Pints : But if you will not have it Strong , instead of Muscadine ●ut in so much Rose-water or White-wine .

Take the Fairest well Coloured Raspices , Pick off their Stalks very Clean , then Wash them , Besure not to Bruise them ; Weigh them , to every Pound of Raspices , put 6 Ounces of hard Sugar , 6 Ounces of Sugar-Candy , Clarifie it with half a Pint of fair Water , and 4 Ounces of Juice of Raspices , being Clarified , Boyl it to a Weak Syrup , then put in your Raspices , Stirring them , and let them Boyl till they are enough .

Take Almonds , Blanch them , Beat them in a Morter , with Serced Sugar mingled therewith , with the white of Egg and Rose-water , then Beat them altogether till they are as Thick as Fritters , then Drop it upon your Wafers and Bake it .

Take some of the Worst Cherries and Boyl them in fair Water , and when the Liquour is well Coloured , Strain it , then take some of the best Cherries you can get , with their Weight in Beaten Sugar , then lay one laying of Sugar and another of Cherries , till all are laid in the Preserving Pan ; then pour a little of the Liquor of the Worst Cherries into it , Boyl your Cherries till they be well Coloured , then take them up , and Boyl the Syrup till it will Button on the side of the Dish , and when they are Cold , put them up in a Glass Covered Close with paper , until you use them .

Boyl any of these Fruits , as you would do to make Paste thereof , and when it is ready to Fashon upon the 〈…〉 it into your Gally-pots , and neve● dry it ; and this is all the Difference betwixt Conserve and Paste , and this serves for all hard Fruits , as Pippins , Oranges , and Lemmons .

Take fine Flower dry'd , and as much Sugar as Flower , then take as much whites of Eggs , as will make it Paste ; put in a little Rose Water , with a quantity of Coriander-seed and Anniseed , then Mould it up in the Fashion you will Bake it in .

Take of Violet Flowers fresh , and pick a Pound , put them into clear Water Boyling , 1 Quart , shut them up close together in a New Glazed Pot , a whole day , then press them hard out , and in 2 Pound of the Liquor Dissolve 4 Pound and 3 Ounces of white Sugar , take away the Scum , and make it into a Syrup , without Boyling .

Take a Bottle of Water , and 4 Pound of Sugar , let them Boyl together , when they Boyl , Scum them Clean take the Whites of 2 or 4 Eggs and beat them to Froth , put the Froth into the Pan to make the Scum rise , Scum it Clean ; take off the Kettle , and put in the Quinces and stir them , when Boyled enough put them into boxes .

Take a Gallon of White-wine , 2 Pound of Sugar ; and of Cinamon Ginger , long Pepper , Mace not bruised , Grains , Galingal , Cloves not Bruised , of each 2 penny Worth , Bruise every kind of Spice a little , and put them together in an Earthen Pot for a day , then Cast them through your Bags 2 or three times , as you see cause , and so Drink it .

Take your Almonds and Blanch them , and beat them in a Mortar very small ; and in Beating put a littl● , Water , when they are beaten pour in water into two pots , put half into one , and half into another , put Sugar to them , and stir them , let them Boyl a good while ; strain it and so dish it up .

Pare your Quinces and core them ; take as much Sugar as they weigh , put to every pound of Sugar 1 quart of Water , boyl your Quinces very Leisurely close Covered , turn them to keep them from spotting ; when they are very tender and well coloured , boyl the Syrup till it will button on a dish , and so put your Syrup to them .

Wash them and dry them in a Cloth , take Water , Vinegar , Salt , Fennel-tops , some Dill-tops , and a little Mace , make it sharp enough to the taste , boyl it a while , and take it off , and let it stand till cold , then put in the Cucumbers , and keep them down close , and within a week they will be fit to eat .

Take your Apricocks or Plumbs , and give every one a cut to the Stone in the Notch , then cast Sugar on them and bake them in an Oven as hot as for Manchet close stop , let them stand half an hour , then lay them one by one upon Glass-plates , and so dry them : In this , manner you may Candy any other Fruit.

Take a pound of Oranges , and a pound of Sugar , Peel the outward Rind , and the inward white skin off , then take juice of Oranges and put them into the juice , and boyl them half an hour , and take them off .

Set the Violets in sallad Oyl and strain them , then put in other fresh Violets , and let them lye twenty days , then strain them again , and put in other fresh Vioets , and let them stand all the year .

Take a roasted Quince , pare it , and cut it into thin Slices to the Core , boyl it in a pint of Cream with a little whole Ginger , till it taste of the Quinces to your liking , then put in a little Sugar and strain it , and always serve it cold to the Table ,

Steep 2 pound of pickled Almonds one day and 2 nights in fair Water , and Blanch them out of it , then beat them well in a Morter , and bedeck them with Rose-water , put it to your Almonds so many pound of Sugar , beat it with your Almonds , then make fine Crust of Paste , and sprinkle it with Rose-water , and Sugar ; then spread the Stuff on it , and bake it at a very soft fire , always bedewing it with Damask Water , Civet , and Sugar ; and lastly with a gut of Dates gilt , or the Kernels of Pine-apple , and so set it forth .

Take the fruit and scald them in water and peel them , scrape the spungy substance off the Apricocks , or Quinces , boyl them very tender , taking their weight in Sugar , and as much water as to cover them , boyl them very Leasurely ; then take them up and boyl the Syrup till it be thick ; and when they are cold put them up with your Syrup , into your preserving Glasses .

Take your Beans and string them , boyl them tender ; take them off , let them stand till they are cold , put them into pickle of Beer Vinegar , Pepper , Salt , Cloves and Mace , with a little Ginger .

Take 3 Gallons of Water , boyl in it a knuckle of Veal , and Calves feet slit in two , with all the fat clean taken from between the claws , let them boyl to a very tender Jelly keeping it clean scum'd , and the edge of the pot always wiped with a clean Cloth , that none of the scum may boyl in , strain it from the meat , let it stand all night , the next morning take away the top and the bottom , and a quart of this Jelly , half a pint of Sherry Sack , half an ounce of Cinamon , and as much Sugar as will season it , 6 whites of Eggs well beaten , mingle all these together , then boyl it half an hour , and let it run through your bag .

Take of Cloves , Galanga , Cubebs , Mace , Cardamums , Nutmegs , Ginger , each 1 dram , juice of Celandine half a pound , Spirit of Wine 1 pint , White-wine , 3 pints infuse them 24 hours , and draw off a quart with an Alembik .

Take the Syrup of Cherries , and when it hath stood while , bottle it up , and tye down the Cork , and in short time it will be pleasant Wine .

Take a pint of Flower , a little Dram , the yolks of 2 Eggs , a little Rose-water with some searced Cinamon and Sugar , work them together , and bake them upon hot Irons .

Stamp and strain them , let it settle a while , before you wet a pound of Sugar or Grapes with the Juice , stone the Grapes , save the Liquor , in the stoning take them off and put them up .

Take Purslain and pick it into little pieces , and put it into a pot or Barrel , , take a little water , Vinegar , and Salt , to your taste , it must be pretty strong of the Vinegar and Salt , and a little Mace , and boyl all these together : And pour this Liquor boyling hot into the Purslain , and when it is cold tye it close down , and in a Week or two , it is fit to eat .

Part them in the tops , and lay a laying of Currans , and a laying of Sugar , and so boyl them as fast as you do Rasberries , do not put them in the Spoon but Scum them , boyl them till the Syrup be pretty thick ; then take them off , and let them stand till they be cold , and put them in a Glass .

Pick Goose-berries , and put them in an earthe Pitcher , and set it in a Kettle of water till they be soft , then put them in a sieve , and let them stand till all the juice be out , and weigh the juice , and as much Sugar as Syrup , first Boyl the Sugar to a Candy ; and take i● off , and put in the juice , and set them in the press till they be dry .

Take 4 Ounces of shavings of Harts-horn , of the inside , and 2 Ale-quarts of Water , put this in a Pipkin , and boyl it very gently till it come to a quart , the Harts-horn must be steeped 3 or 4 Hours first , afterwards put a little into a Saucer till it be cold , and if it jellieth , it is boyled enough , then being warm take it off the fire , and strain it hard through a Cloth , and set it a cooling till it be a hard Jelly , then take 2 whites of Eggs , and beat them very well , or with a sprigg of Rosemary or Birch , ( but not with a spoon ) till a Water come in the bottom , then put these beaten Eggs , and the Water thereof into a Skillet , and all the Jelly upon it with 3 Spoonfuls of damask Rose-water , and a quarter of a pound of Sugar , and when it boyls , stir and lay it pretty well , then strain it through a Cloth , and let it cool : And of this take 4 spoonfuls in the morning fasting , and at 4 a Clock in the Afternoon , and this is excellent good for the weakness in the Back .

Take their weight in Sugar , and Water enough to make a Syrup to cover them , so boyl them a little therein being close covered , turning them from spot●ing , let them stand all night in their own Syrup , then set them upon a pot of seething Water , and suffer your Plumbs to boyl no faster , than the Water under them , and when they are both sweet and tender take them up , and boyl the Syrup again till they be thick , then put 〈◊〉 your Plumbs and it together in your Preserving ●●a●●es .

Take fresh Hogs suet cleansed from the films , and washt in White-wine one pound and as much sheeps suet washt in White-wine , then take about 16 Pomwater apples cleansed and boyled in Rose-water ; add to these Rose-wood , Sassafras , Roots of Orrice , Floreirtine of each six Drams , of Benzoin , Storax , Calamita , half an Ounce of each , and so make it into an Oyntment .

Take dryed sweet Almonds as many as you please beat them small , and put them in a hempen cloth , and without fire by degrees press out the Oyl .

Take Briony-roots , Elder berries ripe , drest at a gentle heart in a Furnace , and cleans'd from their stalks of each 2 Onnces ; leaves of Mugwort , Bittany , Peatherfew , Nep , Basil , Penny-royal , Rue , Sabine , all dryed in the Sun , of each half an Ounce peels of Oranges , the out-side dry'd , and Ounce and a half Mirrh Castoreum , of each 3 drams , Saffron 1 dram , pouder them and steep them 8 days in 2 quarts of the Spirit of Wine ; then strain them through a very quick Hair-strainer , keep the Liquor in a glass very well stopt .

Take Roman Wormwood , or Pontick Wormwood half a pound , of red Roses 2 Ounces , Indian Spike drams , old White-wine and juice of Quinces of each 2 pints and a half , bruise them in an earthen Vessel 24 hours , then boyl them till half be Wasted , strain it , and put to the straining two pounds of Sugar , and boyl it to a Syrup .

Take 3 quarts of the juice of Quinces Clarified , boyl it until two parts be wasted ; then put to it 2 pounds of white Sugar , then boyl them to the thickness of Honey .

Take the heads and seeds of white Popy and of black , of each 50 drams , Venus hair , 15 , Licorice 5 drams , Jnjubes 30 drams , Lettice seed 40 drams , add of the seeds of Mallows and Quinces tied up in a fine rag , of each 1 dram and a half ; boyl them in 8 pints of Water , until half be wasted , strain it , and to 3 pound of Liquor put thereto Perides and Sugar , of each 1 Pound ; boyl them to a Syrup .

Take of white Honey despumed , fresh juice of red Roses one pound , put them into a Skillet , and when they begin to boyl , throw into them fresh red Rose-leaves picked , 4 pounds , and boyl them till the juice be wasted ; always stirring it , then strain it and put it up in an earthen Pot.

Take of the juice of Lemons purified by going thro' woolen strainer , with crushing , 3 quarts and a half , ●nd of white Sugar 5 pound , boyl them with a soft ●ire to a Syrup .

Take of good Claret , or White-wine , or Sack enough fill the Vessel wherein you make your distillation 〈◊〉 a 3d part , then put on the Head furnished with ●ose or Pipe , and so make your distillation first in ●shes , drawing about a 3d part from the whole as for ●●ample , 6 or 8 pints , out of Twenty-four , then ●●ll it again in B. M. drawing another 3d part which 〈◊〉 a pints , so that the oftener you distill it , the less Liquour you have , but the more strong , some do rectifie it 7 times .

Take of the herb Maiden-Hair fresh gathered and out a little 5 Ounces , of roots of Liquorish scraped 2 Ounces , steep them 24 hours in a sufficient quantity of hot water , then boyl them according to Art . Add 4 pound of Sugar to 5 pints of the clarified Liquor and boyl them to a Syrup .

Take of the roots of Licorish scraped 2 Ounces , of Colts foot 4 handfuls , of Maiden-hair 1 Ounce of Hysop half an Ounce , infuse them 25 hours in a sufficient quantity of Water , boyl them till one half be wasted , add to the strained Liquor a pound of the best clarified Honey , and as much white Sugar , boyl them to a Syrup .

Take 6 spoonfuls of Rose-water , and as much Amber-grease as weigheth two Barley Corns , and as much Civet , with as much Sugar as weigheth 2 pence , beaten in fine pouder , all these boyled together in a perfuming Pan , is an excellent perfume .

Take 3 spoonfuls of perfect Rosemary , and as much Sugar as half a Walnut beaten in small pouder , all these boyling together in a perfuming Pan upon hot Embers , with a few Coals .

Take your Flowers of Rosemary , which you may gather either in March or Sep. when you have beaten them to pap , take three times their weight in Sugar , pound them altogether and set them in the Sun , and so use them .

You may boyl 8 or 9 of either , with 3 or 4 Pippins , draw them through a strainer ; then take the weight of the pulp altogether in Sugar , and boyl it as Marmalade of Quinces , and box it up .

Take a handful of Cardus Benedictus , and dry it , and 3 Ounces of Angelica-roots , 1 dram of Myrrh , half an Ounce of Nutmegs , Cinamon and Ginger , 4 Ounces of each , 1 Dram and a half of Saffron , of Cardamons , Cubebs , Galingal and Pepper , of each a quarter of an Ounce , 2 Drams of Mace , 1 dram of Grains , of Lignum Aloes , Spiknard , Junius Odoratus , of each a dram ; Sage , Borage , Buglos , Violets , and Rosemary flowers , of each half a handful , bruise and steep them in a pottle of Sack 12 hours , and distil it as the rest .

When your Cherries are fully ripe , and red to the stone , pull out the stones , and boyl them till they be all broken , then strain them , take the Liquour and boyl it over again , and put as much Sugar to it as you think convenient , and when it is boyled , that you think its thick enough , put it in Boxes .

Take 6 pound of Cherries and stone them , then take a pound of Sugar and wet it with the juice of the Cherries , boyl it a little , then put in your Cherries , and boyl them till they are clear , let them lye in the Syrup 〈◊〉 Week , then drain them from the Syrup , and lay them ●n thin boards to dry in a Stove , turn them twice a ●●●y till they are dry , wash off the claminess with warm ●ater , and dry them a little longer .

Take them out of the Syrup , drain them well , then boyl some Sugar to a candy heighth , and lay your Peels in the bottom of a sieve , pour your hot Sugar over them , then dry them in a Stove , or warm Oven .

Open your Oranges at the end , take out all the meat then boyl them in several waters , till a straw may go through them , then take their weight and half in fine Sugar , and put to every pound of Sugar a pint of water , boyl it and scum it , put in your Oranges and boyl them a little more , then take them up , and fill them with preserved Pippins , and if you will have them Jelly , make a new Syrup with the water wherein sliced Pippins have been boyled , and some Sugar , and that will be a stiff Jelly .

Take 2 Gallions of Aquavitae , 4 Ounces of the best Liquorice bruised , 4 Ounces of Anniseeds bruised , put them into a Glass , or stone Vessel , and cover them close , and so let them stand a week , then draw of the clearest with Molosso's , and keep it in another Vessel , and put in some Dates , Raisons ston'd ; keep it close from the Air.

Take half a peck of flower , with 4 Eggs , half a pint of Ale-yeast , one Ounce and half of Anniseed , a little sweet Cream , and a little cold Water , make all into a Loaf ; and fashion it something long , then cut it into thick slices like Toasts , after it hath stood 2 days so , rub them over with powdred Sugar , and lay them in a warm Sun , and so dry them , and Sugar them as you dry them 3 or 4 times , then put them into Boxes for use ,

Take half an Ounce of Benjamin , and as much Storax and Labdanum , with 6 grains of Musk , and as much Civet , and 2 grains of Ambergreese , and one dram of sweet Balsam , then ronl it up in Beads as big or as little as you please , and whilst hot , make holes in them for your use .

Take ripe Damsons and put them into scalding Water , and half an Hour after set them over the fire till they break , then strain them through a Culender and let them cool , then strain them through a piece of Canvas from their stones and skins , then set them over the fire again , with a good quantity of red Wine , so boyl it , stirring it till it be thick , and when it is even boyled enough , put in a Convenient proportion of Sugar , stir it well together , and put it into your Gally pots .

Peel the Bark off , and boyl them in Rose-water and Sugar till they are tender , then make your Pye , and ●et them whole in it , and put the Liquor they were boyled in into the Pye , season it with Sugar , Cinamon and Ginger .

Take a pound of your fairest and best coloured Peaches , and with a wet linnen cloth wipe off the white coar of them , then parboyl them in half a pint of White-wine , and a pint and a half of running Water , and being parboyld , peel of the white skin of them and then weigh them ; take to your pound of Peaches 3 quarters of a pound of refined Sugar , and dissolve it in a quarter of a pint of white-wine , and boyl it almost to the heighth of a Syrup , then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more , then put them up and keep them all the Year .

Take Goose-berries , or Grapes , or Barberries , and take somewat more than their weight in Sugar beaten fine , lay one laying of Fruits , and another of Sugar , till all are laid in your preserving Pan , then take 6 spoonfuls of fair Water , and boyl your Fruits therein as fast as you can , untill they be very clear , then take them up , and boyl the Syrup by it self , till it be thick ; when they are cold put them into Gally-pots .

Wash the Roots , slice them very thin , and lay them in Water 3 or 4 days , change the Water every day , then put the Roots into a pot of Water and set them in the embers all night , in the morning put away the Water , then take a pound of Roots , 4 pints of Water , and 2 pound of Sugar , let it boyl , and Scum it clean , then put in the Roots , which will be boyled before the Syrup , then take them up and boyl the Syrup after , they will ask a whole days work very softly , at St. Andrew's time is the best time to do them in all the Year .

Take of the juice of Quinces , clarified 3 quarts boyl it over a gentle fire till half of it be consumed , scum it , and add to it three pints of red Wine , with four pound of white Sugar ; boyl it to a Syrup , and Perfume it with a dram of Cinamon , Cloves , and Ginger of each 2 Scrupels .

Take of green Walnut a pound and a half , Garden Radish-roots 1 pound , green Asarabacca 6 Ounces , Radish-seeds 4 Ounces , bruise them and steep them in 3 pints of White-wine Vinegar for 3 days , then distil them in a leaden Still till dry .

Take of the juice of green Walnuts 4 pound , juice of Rue 3 pound , juice of Carduus , Marigolds and Balm , of each 2 pound , green Petasits Roots 1 pound and half , Roots of Burrs 1 pound , Angelica and Masterwort of each half a pound , Leaves of Scordium 4 handfuls , old Venice-treacle and Methridate , of each 8 Ounces , Canary 6 Quarts , Vinegar 3 quarts , juice of Lemons 1 quart , digest them 2 days , either in Horse-dung , or Bath , the Vessel being close shut , then distil them in Sand , in which you may make a Theriacal extraction .

Take of Cinamon grosly bruised 4 Ounces , steep it in White-wine , and small Cinamon-water , of each half a pound , 3 days in a glass by a gentle fire , strain it , and with a pound and a half of Sugar , boyl it to a Syrup . This Syrup refreshes the vital Spirits , and cherisheth the Heart and Stomach , helps digestion , and cherisheth the whole Body exceedingly ,

Take of fresh yellow Citron Peels , 5 Ounces , the berries of Cherms , or the juice of them brought over 2 drams , spring water 2 quarts , steep , them all night , boyl them till half be consum'd , take off the Scum , strain it , and with 2 pound and a half of the whitest Sugar boyl it into a Syrup ; let half of it be without Musk , but Persume the other half with 3 grains of Musk tied up in a Bag.

Take of Harts-horn , 3 handfuls , Polypodium of the Oak , the roots of both sorts of Bugloss , barks of the roots of Capers and Tamaris of each 2 Ounces , Hops , Dodder , Maiden-hair , Balm , of each 2 handfuls , boyl them in 5 quarts of spring-water till it comes to four , strain it , and with 4 pound of Sugar make it into Syrup , according to Art .

Take Benjamin two Ounces , Storax and Calamint each an Ounce , the 2 first must be finely beaten by themselves : then take a pound of sweet Almonds and mix it with the Storax and Benjamin upon a Marble stone , then put it into an earthen pot with more Oyl , then put in your Cloves poudered , so let it stand close covered , and when you will perfume a pair of Gloves , take a little fair Water in a spoon and wipe your Gloves fine with it , take another spoon , and dip it in your Oyl , and rub it on your Gloves , and let them dry .

Take 3 pints of Milk , and one pint of red Wine , 24 yolks of Eggs , beat them very well together , then add so much white-bread as will drink up the Wine , put to it some Cowslip Flowers and distill them . Take a spoonful of this Morning and Evening , in Chicken or Mutton Broth , and for a Month it will cure any Consumption .

Take a penny-worth of Barley , a penny-worth of Raisins of the Sun , a penny-worth of Anniseeds an half penny-worth of Licorish , about 2 quarts of water , boil all together till half be consumed , then strain it , when it is cold drink it , your Licorish must be sliced into small pieces .

Take Eringo roots , and conserve them as you do Damask white and red Roses , in every respect the pith being taken out ; one pound and a half of Sugar is enough for every pound of Roots , with 3 pints of Water , stew them closely at first as you do your Roses ; if you add to them 5 or 6 grains of Ambergreese , beaten to fine pouder it will be much more Cordial .