BAke your Quinces in an Oven with some of their own juyce , their own Coars being cut and bruised , and put to them , then weigh some of this juyce with some of the Quince , being cut into small pieces , taking their weight in Sugar , and with the Quince some quantity of the juyce of Barberies . then take the clearest Syrup and let it stand on the Coals two or three hours , and let them boyl a little on the fire , then Candy the rest of the Sugar very hard , and so put them together , stirring it while it is almost cold , and so put it into Glasses .

When the stalks are pickt off , boyl th●m in fair water till they swell , and be very soft , then bruise them in a morter , then strain them , and boyl them again by themselves , then take for every pound of them two pound of Sugar , and boyl them together but not too long , for then it will r●pe .

Take of the buds of red Roses and slip away the white ends , and then slip the rest of the Rose 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 put 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 twelve hours stirring them now and then afterward put them into an Alerubick 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 put in so much Rose-water or White-wine .

Take to every pound of Quince , a pound and a quarter of Sugar , Clarifie this Sugar with the white of an Egg , coar your Quinces , but not too much , then put this Sugar , and Water , and Quince being ra● together , and so make them boyl so fast that you can see no Quince , but forget not to turn them , and take off what scum you can keep them boiling thus fast till you think they are enough .

Take of the faire● and well coloured Raspices , and pick off their stalks very clean , then wash them , but be sure not to bruise them ; then weigh them , and to every pound of Raspices , put six ounces of hard Sugar , and six ounces of Sugar-Candy , and clarifie it with half a pint of fair water , and four ounces of juice of Raspices being clarified : boyl it to a weak Syrup , and then put in your Raspices stiring them up and down , and so let them boyl till they are enough , and you may keep them all the year .

Take Almonds , blanch them , and beat them in a Morter , with serced Sugar mingled therewith , with the white of an Egg , and Rose-water , then beat them altogether till they are thick as Fritters , then drop it upon your Wa●ers , and take it .

Take some of the worst Cherries and boil them in fair water , and when the liquor 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 la●d in the Preserving pan ; then pour a little of the liquor of the worst Cherries into it , boil your Cherries till they be well coloured , then take them up , and boil 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 , untill● you use them .

Boil any of these fruits , as you would do to make past thereof and when it is ready to fashion upon the Pye plate , then put it into your Gally-pots , and never dry it ; and this is all the difference betwixt Conser●e and Past , and this serves for all ●ar● 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 Past ; 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 a pound of Clove-gilli-flowers , the whites being cut off , infuse them a whole night in a quart of fair water , then with four pound of Sugar dissolved in it , make it into a Syrup wishout boiling .

Take a pottle of water , and four pound of Sugar , and let them boyl together , and when they boyl , scum them as clean as you can , then take the whites of two or three eggs and beat them to froath , put the froath into the pan to make the scum ●●se , then scum it as clean as you can ; take off the Kettle and put in the Quinces , and let them boil a good while and stir them , and when they are boiled enough put them into boxes .

Take a gallon of White-wine , two pound of Sugar ; and of Cinamon , Ginger , long Pepper , Mace n●t bruised , Grains , Galingal Cloves not bruised , of each two penny-worth , bruise every kind of spice a little , and put them all together into an earther pot for a day , then cast them through your bags two or three times , as you see cause and so drink it .

Take your Almonds and blaunch them , and beat them in a morter very small , and in beating put in a little water , and when they are beaten pour in water into two pots and put half into one and half into another , put Sugar to them and stir them , and let them boil a good while ; then strain it through a strainer with Rose-water , and so dish it up .

Pare your Quinces , and coar them ; then take as much Sugar as they weigh , putting to every pound of Sugar one quart of water , boil your Quinces therein very leasurely being close covered , turn them to keep them from spotting● and when they are so tender that you may prick a hole through them with a rush and that they are well coloured , then boil the Syrup till it will button on a dish and so put your Syrup and them up together .

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 Maunchet close stopt , bake them in an earthen Platter and let them stand half an hour , then take them out of the dish , and lay them one by one upon glass plates , and so dry them ; if you can get glasses made like Marmalet boxes to lay over them , they will be the sooner Candyed . In this manner you may candy any other fruit .

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 Violets , and let them stand all the year .

Take a roasted Quince , pare it and cut it into thin slices to the coar , boyl it in a pint of cream with a little whole Ginger , till it tast of the Quinces to your liking , then put in a little Sugar and strain it , and always serve it cold to the Table .

Steep two pound of picked Almonds one day and two nights in fair water , and blaunch them out of it , then beat them well in a morter , and bedew them with Rose-water , put to your Almonds so many pound of Sugar , and beat your Sugar with your Almonds ; then make very fine ●rust either of past or wafer , 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 guilt or long Comfits guilt , or with Cinamon-sticks guilt , or the kernels of the Pine-apple and ●o ●et it forth .

Boyl French Barley , and as you boyl it cast away the water wherein it was boil●d , till you see the water leave to change colour ; as you put in more fresh water , then put in a bundle of Straw-berry leaves : and as much Cullumbine leaves , and boyl it a good while ; then put in beaten Almonds and strain them , and then season it with Sugar and Rosemary , then strew some Sugar about the dish , and send it to the Table .

You may take any of these fruits and scald them in water and peel them , and s●rape the spungy substance of the Apricocks or Quinces , so boyl them very tender , taking their weight in Sugar , and as much water as to cover them , and boyl them very leasurely ; then take them up and boil the Syrup till it be thick , and when they are cold put them up with you● Syrup into your preserving Glasses .

You must take your Beans and string them boyl them tender● then take them off● and let them stand till they are cold , put them into the pickle of Beer Vinegar , Pepper and Salt Cloves and Mace with a little Ginge .

Take of Cloves , Galanga , Cubebs , Mace , Cardamums , Nutmegs , Ginger , of each one dram ; juice of Celandine half a pound , Spirit of Wine one pint , White-wine three pints , infuse them twenty four hours , and draw off a Quart with an Alembick .

Take a pint of flower , a little cream the yolks of two 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 off the stalks give them a boiling , take them off , and put them up .

Take the Purslain and pick it into little pieces , and put it into a Pot or Barrel , then take a little water , Vinegar and Salt to your tast , it must be pretty strong of the Vinegar and Salt , and a little Mace , and boil all these together , and pour this liquor boiling hot into the Parslain , and when it is cold tye it close , but lay a little board on the top to keep it down , and within a week or two it is fit to eat .

Boil your Walnuts till the water tast bitter , then take them off , and put them in cold water , and pill off the bark , and weigh as much Sugar as they weigh and a little more water then will wet the Sugar , set them on the fire , and when they boil up take them off , and let them stand two days , and then boil them again once more .

Part them in the tops , and lay a lane of Currants , and a lane of Sugar , and so boyl them as fast as you do Ras-berries , do not put them in the spoon but scum them , boil till the Syrup be pretty thick ; then take them off , and let them stand till they be cold and put them into a glass .

Pick as many Goose-berries as you please and put them into an earthen Pitcher and set it in a kettle of water till they be soft , and then put them into a five , 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 it off , and put in the juice and set it on again till it be hot and take it off , and set them in the Press till they be dry , then they are ready .

Take a Chicken and set it on the fire , and when it boils scum it , then put in a Mace , and a very little Oatmeal , and such herbs as the party requires ; and boil it well down , and bruise the Chicken and put it in again and it is good broath : and to alter it you may put in six Prunes , and leave out the herbs or put them in as you please , and when it is well boyled , strain it and season it .

Take a quart of new milk , and a pint of cream and put them together in a little Runnel , when it is come well take it up with a spoon , and put it into the Vate softly , and let it stand two days till it be pretty stiff ; then slip it out and salt it a little at both ends , and when you think it is salt enough set it a drying , and wipe them , and within a quarter of a year they will be ready to eat .

Take four ounces of the shavings of Harts-horn of the inside , and two Ale● quarts of water , put this in a Pipkin , and boil 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 be cold and Jellieth it is boil'd enough● Then being warm take it off the fire , and strain it hard through a cloath , and set it a cooling till it be hard Jelly , then take two whites of eggs , and beat them very well , er 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 three spoonfuls of damask Rose-water , and a quarter of a pound of Sugar , and when it boils , sti● and lay it pretty well , then strain it through a cloath and let it cool , and of this take four spoonfuls in the morning fasting , and four a clock in the afternoon and this is excellent good for the weakness of the ba●k .

Take the Rosemary and the flowers in the midst of May before Sun-rise , strip the leaves and flowers from the stalks , then take 4 or 5 Elecampana roots , and a handful or two of sage , then beat the Rosemary , sage and roots together , till they be very small , then take three ounces of Cloves & as much Mace , and half a pound of Anniseeds , and ●eat these spices every one by themselves then take the herbs and the spices , and put thereto 4 or 5 gallons of good White-wine , then put in all these herbs , spices and wine into an earthen Pot , and put the Pot into the ground about sixteen days , then take it up and distil it with a very soft fire .

Take fresh Hogs suet clean sed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine , then take about sixteen Pomwater Apples cleansed and boyl d in Rose-water ; add to these Rose-wood , Sassafras , Roots of Orrice Florentine 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 very small and put them into a rough hemp●n● loath , and without fire by degrees press out the Oyl .

Take Briony-roots , Elder-berries ripe , and d●estat a gentle heat in a furnace and cleans'd from their stalks , of each two ounces ; leaves of Mugwort , Dittany , Featherfew , Nep , Basil , Penny-royal , Rue , Sabine , all dryed in the Sun● of each half an ounce , peels of Oranges the out-side dry'd an ounce and a half , Myrrh , Castoreum , of each three drams , Saffron one dram ; powder them and steep them eight days in two quarts of the spirit of Wine ; then strain through a very quick hair strainer , keep the strained liquor in a glass very well stopt .

Take Roman Wormwood , or Po●tick Wormwood half a pound , of red Roses two ounces , Indian spike three drams ; old rich White-wine and juice of Quinces of each two pints and a half , bruise them in an earthen Vessel twenty four hours , then boil them till half be wasted , strain it , and put to the straining two pounds of Sugar , and boil it to a Syrup .

Take three quarts of the juyce of Quinces clarified , boil it until two parts be wasted then put to it two pounds of white Sugar , then boil them to the thickness of Honey .

Take the heads and seeds of white Poppy and black , of each fifty drams , Venus hair fifteen , Licorice five drams , Jujubes thirty Drams ; Lettic● seeds forty drams , and of the seeds of Mallows ; and Quinces tied up in a fine rag , of each one dram and half ; boil them in eight pints of water , untill half be wasted , strain it , and to every three pound of liquor put thereto Perrides , & Sugar of each 1 pound , boil them to a Syrup .

Take of pure white honey dispumed , fresh juice of red Roses one pound , put them into a Skillet , and when they begin to boil , throw into them of fresh red Rose leaves picked , four pounds , and boil them untill the juice be wasted ; alway● stirring it , then strain it , and put it up in an Earthen pot .

Take of the juice of Lemmons purified by going through a Woolen strainer with crushing , three quarts and an half , and of white Sugar five pound ; boil them with a soft fire to a Syrup .

Take of good Claret , or White-wine , or Sack , enough to fill the Vessel , wherein you make your distillation to a third part , then put on the head furnished with the Nose or Pipe , and so make your distillation first in ashes , drawing about a third part from the whole ; as for example , six or eight pints out of four and twenty , then still it again in B. M. drawing another third part , which is two pints , so that the oftner you distil it , the less liquor you have b●t the more strong , some use to rectifie it seven times .

Take of the herb ●aiden-hair , fresh gathered and cut a little , five ounces , of roots of Licorish Scraped two ounces , steep them twenty four hours in a sufficient quantity of hot water then boil them according to art ; Add four pounds of Sugar to five pints of the clarified liquor , and then boil them to a Syrup .

Take of the Roots of licorish scraped two ounces of colts-foot four handfuls ; of Maiden-hair one ounce of Hysop half an ounce , infu●e them twenty four hours in a sufficient quantity of water , then boil them till one half be wasted , add to the strained liquor , a pound of the best clarified honey , and as much white Sugar , boil them to a Syrup

Take four spoonfuls of spike water , and four spoonfuls of Damask water , thirty cloves , and eight bay leaves shred as much Sugar as weigheth two pence ; all these boiled make a good perfume .

Take three spoonfuls of perfect Rosemary , and as much Sugar as half a Walnut beaten in small powder ; all these boiled together in a perfuming Pan upon hot Embers with a few coals is a very sweet perfume .

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

Take the distilled water of Cow-slips , and put thereto your flowers of Cow-slips clean pickt , and the green knobs in the bottom cut off , and boil them up into a Syrup , take it in Almond Milk , or some other warm thing ; it is good against the Palsi● and ●renzy , and to procure sleep to the si●k .

You may boil eight or nine Lemmons or Oranges , with four or five Pippins , and draw them through a strainer ; then take the weight of the pulp all together in Sugar and boil is as you do Marmelade of Quinces and so box it up .

Take a handful of Carduus benedictus and dry it , then take three ounces of Angelica roots one dram of Myrrh , half an ounce of Nutmegs , Cinamon and Ginger four ounces of each , one dram and half of Saffron ; of Cardonius , Cubels , Galingal , and Pepper , of each a quarter of an ounce ; two drams of Mace , one dram of grains , of Lignum Aloes , Spikenard , Iunius Odoratus ; of each a dram ; sage , Borage , Buglos , Violets , and Rosemary flowers of each half a handful , bruise them and steep them in a pottle of Sack twelve hours , and distill it as the rest .

When your Cherries are fully ripe , and red to the stone , take them and pull out the stones , and boil your Cherries till they be all broken then strain them and take the liquor strained out , and boil it over again , and put as much Sugar to it as you think convenient , and when it is boil●d that you think it is thick enough put it into your boxes .

Take six pound of Cherries and stone them● then take a pound of Sugar and wet it with the juice of the Cherries , and boil it a little , then put in your Cherries and boil them till they are clear , let them lye in the Syrup a week then drein them from the Syrup , and lay them on thin boards , or sheets of glass to dry in a stove , turn them twice a day , and when they are dry , wash off the clamminess with warm water ● and dry them a little longer .

Take strong Ale-wort , and put as much Honey to it as will make it strong enough to bear an Egg ; boil them very well together , then set it a cooling , and when it is almost cold put in some Ale-yeast , then put it into a strong Vessel , and when it hath done working , put a bag of spices into the Vessel and some Lemon Peel and stop it up close , and in a few days it will be fit to drink , but the longer you keep it the better .

Take them out of the Syrup , and drain them well , then boil some Sugar to a candy height , and lay your Peels in the bottom of a ●ive , and pour your hot Sugar over them , and then dry them in a stove or warm oven .

Open your Oranges at the end , and take out all the meat , then boil them in several waters , till a straw nay go through them , then take their weight ann half in fine Sugar , and to every pound of Sugar , a pint of water , boil it and scum it , then put in your Oranges and boil them a little more , then take them up , and fill them with preserved Pippins , and boil them again till you think they are enough , but if you will have them jelly , make a new Syrup with the water wherein some sliced Pippins have been boiled , and some sine Sugar , and that will be a stiff Jelly .

Take two Gallons of good Aquavitae four ounces of the best liquorice bruised , four ounces of Anniseed brui●ed , put them into a Wooden , Glass , or Stone Vessel , and cover them close , and so let them stand a week , then draw off the cleerest and Sweetest with Molosso's , and keep it in another Vessel , and put in some Dates , and Raisens stoned , keep it very close from the Air.

Take serced Sugar ; and a little of the white of an Egg , with some Ambergreece and Musk , beat them all to a past in an Alablaster Morter , and mould it in a little Anniseed finely dusted , then make it up in Loaves , and cut them about like Maunchet , then bake them in an Oven , as hot as for Maunchet , and when they are risen somewhat high upon the Plates take them forth and remove them not of the Plates till they be cold , for they will be very apt to break .

Take half a peek of flower , with four Eggs half a pint of Ale-yeast , one ounce and half of Anniseed , a litle sweet cream , and a little cold water , make all into a Loaf , and fashion it something long , then cut it into thick slices like Tosts , after it hath stood two days , and rub them over with powdred Sugar , and lay them in a warm Sun , and so dry them and Sugar them as you dry them three , or four times , then put them into Boxes for use .

Take serced Sugar , and make it up in past with Gum-dragon steeped in Rose-water , and when you have brought it to a perfect past , rowl it as thin as ●●e you can , and then print it in moulds of what fashion you please , and so let them dry as they ly .

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 Cullender , and let them cool therein , then strain them ( through a peice of Canvas ) from their stones and skins , and then set them over the fire again , then put to them a good quantity of red Wine , and so boil it often stirring it till it be thick , and when it is almost boil d●enough , put in a convenient proportion of Sugar , and stir it very well together , and then put it into your gally-pots .

Peel all the bark off , and boil them in Rose-water , and Sugar till they are ●●nder , then make your Pye , and set them whole in it , and put in the liquor they are boil●d in into the Pye , and season it with Sugar , Cinamon and Ginger .

Take a pound of your fairest and best colour'd Peaches and with a wer linnen clo●t● wipe o●● the white hoar of them , th●n parboil them in half a pint of White-wine and a pint and a half of running water , and being parboil'd peel off the white skin of them and then weigh them ; take to your pound of Peaches three quarters of a pound of refined Sugar , and di●●olve it in a quarter of a pint of White-wine , and boyl it almost to the height of a Syrup , then put in your Peaches , and let them boil in the Syrup a quarter of an hour or more if need require , then put them up & keep them all the year .

Take Goose-berries , or Grape , or Barberries , and take somewhat more then their weight in Sugar beaten very fine and so lay one laying of fruits , and another of Sugar , till all are laid in your preserving pan , then take six spoonfuls of fair water , and boil your fruits therein as fast as you can , until they be very clear , then take them up , and boil the Syrup by it self , till it be thick , when they are cold put them into gally-pots .

Pare your Pippins and cut them the cross way , and weigh them , add to a pound of Sugar a pint of water ; then put the Sugar to the water and let it boil a while , and then put in your Pippins , and let them boil till they be clear at the core , then take them off and put them up .

it settle a while , then wet a pound of Sugar or Grapes with the juice , stone the Grapes , save the liquor in the stoning , take off the stalks , give them a boiling , t●ke them off , and put them up .

Wash the Roots and slice them very thin , and lay them in water three or four 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 four pints of water , and two pound of Sugar , let it boil and scum it clean , then put in the Roots , which will be bo●l●d before the Syrup then take them up and boil the Syrup after , they will ask a whole days work very softly , at St. Andrews time is the best time to do them in all the year .

Take of the juice of Quinces clarified three quarts , boil it over a gentle fire til● half of it be consumed , scum it and add to it three pints of red wine , with four pound of white Sugar , boyl it into a Syrup , and perfume it with a dram and half of C●● namon , and of Cloves and Ginger , of 〈…〉 two scruples .

Take of green Walnuts a pound and half , Garden Radish-ro●rs one pound , green Afarabacca six ounces , Radish seeds four ounces ; Let all of them being bruised be steeped in three pints of White-wine-Vinegar for three days , and then distil them in a leaden Still till they be dry .

Take of the juice of green Walnuts four pound , juice of Rue three pound , juice of Carduus , Marigolds and Balm , of each two pound , green Peta●● is Roots one pound and half , the roots of Burs one pound , Angelica and Masterwort of each half a pound ; the leaves of Scordium four handfuls , old Venice Treacle and Mithridate of each eight ounces , Canary wine six quarts , Vinegar three quarts , juice of Lemons one quart , digest them two days either in Horse-dung or in a Bath , the Vessel being close shut , then distil them in Sand , in the distillation you may make a Theri●cal extraction .

Take of Cinamon grosly bruised 4 ounces ●●eep it in White-wine , and small Cinamon water of each half a pound● three days in a glass by a gentle fire ; strain it , and with a po●nd and half of Sugar boil it gently to a Syrup . This Syrup refiesheth the Vital Spirits and cherisheth the Heart and Stomach , helps Digestion , and cherisheth the whole body exceedingly .

Take of freth yellow Citron peels , five ounces , the berries of Cherms , or the juice of the● brought over to us two drams , spring-water two quarts ; steep them all night , boyl them till half be consumed , take off the scum , strain it , and with two pound and half of the whitest Sugar , boyl it into a Syrup : let half of it be without Musk , but perfume the other half with three grains of Musk tyed up in a rag .

Take of Harts● tongue thee● handfuls , Polipodium of the Oak , the roots of both sorts of Buglos , barks of the roots of Capers and Tamaris , of each two ounces , Hops , Dodder , Maiden-hair , balm , of each two handfulls ; boil them in four quarts of spring-water till it comes to five , strain it , and with four pound of Sugar , make it into Syrup according to Art .