,a          ,,queens          ,delight2 
,,or1    ,the ,art of ,preserving1      
,conserving and          ,candying4     
,as also ,a right ,knowledge of making  
,perfumes1 and ,distilling the    most  
,excellent ,waters4     ,never before   
,published4   ,,london4 ,printed by ,e4 
,tyler1 and ,r4 ,holt1 for ,nath4       
,brooke1 at the ,angel in ,corn-,hill1  
near the ,royal ,exchange4 #afga4       
,a ,,queens ,,delight ,,of ,conserves1  
and ,preserves1 ,candying and           
,distilling ,waters4    ,to preserve    
white ,pear ,plums1 or green4   ,take   
the ,plums1 and cut the stalk off1 and  
wipe them then take the just weight of  
them in ,sugar1 then put them in a      
skillet of water1 and let them stand in 
and scald1 being close covered till they
 be tender1 they must not seeth1 when   
they be soft lay them in a ,dish1 and   
cover them with a cloth1 and stew some  
of the the ,sugar in the glass bottom1  
and put in the ,plums1 strewing the     
sugar over till all be in1 then let them

 stand all night1 the next day put them 
in a pan1 and let them boil a pace1     
keeping them clean scummed1  when your  
,plums look clear1 your syrup will      
gelly1 and they are enough4 ,if your    
,plums be ripe1 peel off the skins      
before you put them in the glass2 they  
will be the better and clearer a great  
deal to dry1 if you will take the ,plums
 white2 if green1 do them with the rinds
 on4    ,to preserve ,grapes  ,take     
,grapes when they be almost through     
ripe1 and cut the stalks off1 and stone 
them in the side1 and as fast as you can
 stone them strew ,sugar on them2 you   
must take to every pound of ,grapes     
three quarters of a pound of ,sugar1    
then take some of the sower ,grapes2 and
 wring the juyce of them1 and put to    
every pound of ,grapes two spoonfuls of 
juyce1 then set them on the fire1 and   
still lift up the pan and shake it      
round1 for fear of burning to1 then set 
them on again1  when the ,sugar is      
melted1 boil them as fast as you can    

possible1 and when they look very clear1
 and the syrup is somewhat thick1 they  
are enough4    ,to preserve ,quinces    
white4  ,take a pair and coar them1 and 
to every pound of your equal weights in 
,sugar and ,quince1 take a wine pint of 
water2 put them together1 and boil them 
as fast as you can uncovered2 and this  
way you may also preserve ,pippins white
 as you do ,quinces4    ,to preserve    
,respass4  ,take a pound of ,respass1 a 
pound of fine ,sugar1 a quarter of a    
pint of the juyce of ,respass1 strew the
 ,sugar under and above the ,respass1   
sprinkle the juyce all on them1 set them
 on a clear fire1 let them boil as soft 
as is possible1 till the syrup will     
gelly1 then take them off1 let them     
stand till they be cold1 then put them  
in a glass4 ,after this manner is the   
best way4    ,to preserve ,pippins4     
,take fair ,pippins1 and boil them in   
fair water till they be somewhat tender1
 then take them out1 and peel off the   
skins and put them into a fair earthen  

pot1 and cover them till they be cold1  
then make the syrup with fair water and 
,sugar1 seeth it1 and scum it very      
clean1 then being almost cold1 put in   
your ,pippins1 so boil them softly      
together1 put in as much rind of        
,oranges as you think will tast them1 if
 you have no ,oranges take whole        
,cinamon and ,cloves1 so boil them high 
enough to keep them all the year4    ,to
 preserve fruits green4  ,take ,pippins1
 ,apricocks1 ,pear-,plums1 or ,peaches  
when they be green1 scald them in hot   
water1 and peel them or scrape them1 put
 them into another water not so hot as  
the first1 then boil them very tender1  
take the weight of them in ,sugar1 put  
to it as much water as will make a syrup
 to cover them2 then boil them something
 leisurely1 and take them up1 then boil 
the syrup till it be somewhat thick1    
that it will batten on a dish side1 and 
when they are cold1 put them together4  
,to preserve ,oranges and ,lemons the   
best way4  ,take and boil them as for   

paste1 then take as much sugar as they  
weigh1 and put to it as much water as   
will cover them by making a syrrup1 then
 boil them very leisurely till they be  
clear1 then take them up and boil the   
syrup till it batten on the dish side1  
and when they are cold put them up1 c4  
,an approved ,conserve for a ,cough or  
,consumption of the ,lungs4  ,take a    
pound of ,elecampane ,roots1 draw out   
the pith1 and boil them in two waters   
till they be soft1 when it is cold put  
to it the like quantity of the pap of   
roasted ,pippins1 and three times their 
weight of brown sugar-candy beaten to   
powder1 stamp these in a ,mortar to a   
,conserve1 whereof take every morning   
fasting as much as a ,walnut for a week 
or fortnight together1 and afterwards   
but three times a week4 ,approved4      
,to make conserve of ,any of these      
,fruits4  ,when you have boiled your    
paste as followeth ready to fashion on  
the ,pie-plate1 put it up into          
,gallipots1 and never dry it1 and this  

is all the difference between           
,conserves4 ,and so you may make        
,conserves of any ,fruits1 this is for  
all hard ,fruits1 as ,quinces1 ,pippins1
 ,oranges and ,lemons4    ,to dry any   
,fruits after they are preserved1 to or 
,candy them4  ,take ,pippins1 ,pears or 
,plums1 and wash them out in warm water 
from the syrup they are preserved in1   
strew them over with searsed ,sugar1 as 
you would do flower upon fish to fry    
them2 set them in a broad earthen ,pan1 
that they may lie one by one2 then set  
them in a warm ,oven or ,stove to dry4  
,if you will candy them withall1 you    
must strew on ,sugar three or four times
 in the drying4    ,to preserve         
,artichokes young1 green ,walnuts and   
,lemons1 and the ,elecampane-,roots1 or 
any bitter thing4  ,take any of these1  
and boil them tender1 and shift them in 
their boyling six or seven times to take
 away their bitterness out of one hot   
water into another1 then put a quart of 
,salt unto them1 then take them up and  

dry them with a fair cloth1 then put    
them into as much clarified ,sugar as   
will cover them1 then let them boil a   
walm or two1 and so let them stand      
soaking in the ,sugar till the next     
morning1 then take them up and boil the 
,sugar a little higher by it self1 and  
when they are cold put them up4  ,let   
your green ,walnuts be prickt full of   
holes with a great pin1 and let them not
 be long in one water1 for that will    
make them look black2 being boiled      
tender1 stick two or three ,cloves in   
each of them4  ,set your                
,elecampane-,roots1 being clean scraped1
 and shifted in their boilings a dozen  
times1 then dry them in a fair cloth1   
and so boil them as is above written1   
take half so much more than it doth     
weigh1 because it is bitter1 c4    ,to  
preserve ,quinces white or red4  ,take  
the ,quinces1 and coar them1 and pare   
them1 those that you will have white1   
put them into a pail of water two or    
three hours1 then take as much ,sugar as

 they weigh1 put to it as much water as 
will make a ,syrup to cover them1 then  
boil your ,syrup a little while1 then   
put your ,quinces in1 and boil them as  
fast as you can1 till they be tender and
 clear1 then take them up1 and boil the 
,syrup a little higher by it self1 and  
being cold put them up4 ,and if you will
 have them red1 put them raw into       
,sugar1 and boil them leisurely close   
covered till they be red and put them   
not into cold water4    ,to preserve    
,grapes4  ,take the ,clusters1 and stone
 them as you do ,barberries1 then take a
 little more ,sugar than they weigh1 put
 to it as much ,apple water as will make
 a ,syrup to cover them1 then boil them 
as you do ,cherries as fast as you can1 
till the ,syrup be thick and being cold 
pot it1 thus may you preserve           
,barberries or ,english ,currans1 or any
 kind of ,berries4    ,to preserve      
,pippins1 ,apricoks1 ,pear-,plums and   
,peaches when they are ripe4  ,take     
,pippins and pare them1 bore a hole     

through them1  put them into a ,pail of 
water1 then take as much ,sugar as they 
do weigh1 and put to it as much water as
 will make a ,syrup to cover them1 and  
boil them as fast as you can1 so that   
you keep them from breaking1 until they 
be tender1 that you may prick a ,rush   
through them3 let them be a soaking till
 they be almost cold1 then put them up4 
,your ,apricoks and ,peaches must be    
stoned  pared1 but the ,pear-,plums must
 not be stoned nor pared4 ,then take a  
little more ,sugar than they weigh1 then
 take as much ,apple water and ,sugar as
 will make a ,syrup for them1 then boil 
them as you do your ,pippins1 and ,pot  
them as you do the ,pippins likewise1 c4
    ,to preserve ,pippins1 ,apricocks1  
,pear-,plums1 or ,peaches green4  ,take 
your ,pippins green and quoddle them in 
fair water1 but let the water boil first
 before you put them in1  you must shift
 them in two hot waters before they will
 be tender1 then pull off the skin from 
them1 and so case them in so much       

clarified ,sugar as will cover them1 and
 so boil them as fast as you can1       
keeping them from breaking1 then take   
them up1 and boil the syrup until it be 
as thick as for ,quiddony2 then pot     
them1 and pour the syrup into them      
before they be cold4  ,take your        
,apricocks and ,pear-,plums and boil    
them tender1 then take as much ,sugar as
 they do weigh1 and take as much water  
as will make the syrup1 take your green 
,peaches before they be stoned and      
thrust a pin through them1 and then make
 a strong water of ashes1 and cast them 
into the hot standing lye to take off   
the fur from them1 then wash them in    
three or four waters warm1 so then put  
them into so much clarified ,sugar as   
will candy them2 so boil them1 and put  
them up1 c4    ,to dry ,pippins1 or     
,pears without ,sugar4  ,take ,pippins  
or ,pears and prick them full of holes  
with a bodkin1  lay them in sweet wort  
three or four dayes1 then lay them on a 
sieves bottom1 till they be dry in an   

,oven1 but a drying heat4 ,this you may 
do to any tender ,plum4    ,to make     
,syrup of ,clove-gilly flowers4  ,take a
 quart of water1 half a bushel of       
,flowers1 cut off the whites1 and with a
 sieve sift away the seeds1 bruise them 
a little2 let your water be boiled1 and 
a little cold again1 then put in your   
,flowers1 and let them stand close      
covered twenty four hours2 you may put  
in but half the flowers at a time1 the  
strength will come out the better2 to   
that liquor put in four pound of ,sugar1
 let it lye in all night1 next day boil 
it in a ,gallipot1 set it in a pot of   
water1 and there let it boil till all   
the ,sugar be melted and the syrup be   
pretty thick1 then take it out1 and let 
it stand in that till it be through     
cold1 then glass it4    ,to make ,syrup 
of ,hysop for ,colds4  ,take a handful  
of ,hysop1 of ,figs1 ,raisins1 ,dates1  
of each an ounce1 of ,collipint half an 
handful1 ,french ,barley one ounce1 boil
 therein three pints of fair water to a 

quart1 strain it and clarifie it with   
two whites of ,eggs1 then put in two    
pound of fine sugar1 and boil it to a   
syrup4    ,to make ,orange ,water4      
,take a pottle of the best ,maligo      
,sack1 and put in as many of the peels  
of ,oranges as will go in1 cut the white
 clean off1 let them steep twenty four  
hours2 still them in a glass still1 and 
let the water run into the ,receiver    
upon fine ,sugar-candy2 you may still it
 in an ordinary ,still4    ,to dry      
,cherries4  ,take a pound of sugar1     
dissolve it in thin fair water1 when it 
is boiled a little while1 put in your   
,cherries after they are stoned1 four   
pound to one pound of ,sugar1 let them  
lye in the ,sugar three dayes1 then take
 them out of the syrup and lay them on  
sieves one by one1 and set them before  
the ,sun upon stools1 turn them every   
day1 else they will mould2 when they    
look of a dark red colour1 and are dry  
then put them up4 ,and so you may do any
 manner of ,fruit4 ,in the ,sun is the  

best drying of them1 put into the syrup 
some juyce of ,rasps4    ,to make juyce 
of ,liquorish4  ,take ,english          
,liquorish1 and stamp it very clean1    
bruise it with a hammer1 and cut it in  
peices2 to a pound of ,liquorish thus   
bruised1 put a quart of ,hysop water1   
let them soak together in an earthen pot
 a day and a night1 then pull the       
,liquorish into small pieces1 and lay it
 in soak again two dayes more2 then     
strain out the ,liquorish1 and boil the 
liquor a good while4 ,stir it often2    
then put in half a pound of             
,sugar-candy1 or ,loaf-sugar finely     
beaten1 four grains of ,musk1 as much   
,ambergreece1 bruise them small with a  
little ,sugar2 then boil them together  
till it be good  thick1 still have care 
you burn it not2 then put it out in     
glass plates1 and make it into round    
rolls1 and set it in a drying place till
 it be stiff1 that you may work it into 
rolls to be cut as big as ,barley corns1
 and so lay them on a place again3 ,if  

it be needful strew on the place again a
 little ,sugar to prevent thickning2 so 
dry them still if there be need and if  
they should be too dry1 the heat of the 
fire will soften them again4    ,a      
,perfume for ,cloths1 ,gloves4  ,take of
 ,linet two grains1 of ,musk three1 of  
,ambergreece four1 and the oyl of ,bems 
a pretty quantity2 grinde them all upon 
a ,marble stone fit for that purpose2   
then with a brush or sponge rake them   
over1 and it will sweeten them very     
well2 your ,gloves or ,jerkins must     
first be washed in red ,rose-water1 and 
when they are almost dry1 stretch them  
forth smooth1 and lay on the ,perfumes4 
,to make ,almond ,bisket4  ,take the    
whites of four new laid ,eggs1 and two  
yolks1 then beat it well for an hour    
together1 then have in readiness a      
quarter of a pound of the best ,almonds 
blanched in cold water1  beat them very 
small with ,bose-wart1 for fear of      
,oyling2 then1 have a pound of the best 
,loaf-sugar finely beaten1 beat that in 

the ,eggs a while1 then put in your     
,almonds1 and five or six spoonfuls of  
the finest flower1 and so bake them     
together upon ,paper plates1 you may    
have a little fine ,sugar in a piece of 
tiffany to dust them over as they be in 
the ,oven1 so bake them as you do       
,bisket4    ,to dry ,apricocks4  ,first 
stone them1 then weigh them1 take the   
weight of them in double refined ,sugar1
 make the syrup with so much water as   
will wet them1 and boil it up so high1  
that a drop being droped on a ,plate it 
will slip clean off1 when it is cold1   
put in your ,apricocks being pared1     
whilst your ,syrup is hot1 but it must  
not be taken off the fire before you put
 them in1 then turn them in the syrup   
often1 then let them stand #c quarters  
of an hour1 then take them out of the   
syrup1 and tie them up in ,tiffanies1   
one in a tiffany or more1 as they be in 
bigness1 and whilst you are tying them  
up1 set the syrup on the fire to heat1  
but not to boil1 then put your          

,apricocks into the syrup1 and set them 
on a quick fire1 and let them boil1 as  
fast as you can1 skim them clean1 and   
when they look clear take them from the 
fire1 and let them lie in the syrup till
 the next day1 then set them on the fire
 to heat1 but not to boil2 then set them
 by till the next day1 and lay them upon
 a clean ,sieve to drain1 and when they 
are well drained1 take them out of the  
,tiffanies1 and so dry them in a ,stove1
 or better in the ,sun with ,glasses    
over them1 to keep them from the dust4  
,to make ,quinces for ,pies4  ,wipe the 
,quinces1 and put them into a little    
vessel of swall ,beer when it hath done 
working2 stop them close that no air can
 get in1 and this will keep them fair   
all the year and good4    ,the best way 
to break sweet ,powder4  ,take of       
,orrice one pound1 ,calamus a quarter of
 a pound1 ,benjamin one half pound1     
,storax half a pound1 ,civet a quarter  
of an ounce1 ,cloves a quarter of a     
pound1 ,musk one half ounce1 ,oyl of    

,orange flowers one ounce1 ,lignum      
,aloes one ounce1 ,rosewood a quarter of
 a pound1 ,ambergreece a quarter of an  
ounces4 ,to every pound of ,roses put a 
pound of powder2 the bag must be of     
,taffity1 or else the powder will run   
through4    ,to make excellent          
,perfumes4  ,take a quarter of a pound  
of ,damask ,rose-buds cut clean from the
 ,whites1 stamp them very small1 put to 
them a good spoonful of ,damask         
,rose-water1 so let them stand close    
stoopped all night1 then take one ounce 
and a quarter of ,benjamin finely       
beaten1 and also searsed1 7if you will7 
twenty grains of ,civit1 and ten grains 
of ,musk2 mingle them well together1    
then make it up in little ,cakes between
 ,rose leaves1 and dry them between     
sheets of ,paper4    ,to make ,conserve 
of ,roses boiled4  ,take a quart of red 
,rose-water1 a quart of fair water1 boil
 in the ,water a pound of red           
,rose-leaves1 the whites cut off1 the   
leaves must be boiled very tender2 then 

take three pound of ,sugar1 and put to  
it a pound at a time1 and let it boil a 
little between every pound1 so put it up
 in your pots4    ,to make ,conserves of
 ,roses unboiled4  ,take a pound of red 
,rose leaves1 the whites cut off1 stamp 
them very fine1 take a pound of ,sugar1 
and beat in with the ,roses1 and put it 
in a pot1 and cover it with leather1 and
 set it in a cool place4    ,to make a  
very good ,pomatum4  ,take the ,fat of a
 young ,dog one pound1 it must be killed
 well that the blood settle not into the
 fat1 then let the outer skin be taken  
off before it be opened1 lest any of the
 hair come to the fat1 then take all the
 fat from the inside1 and as soon as you
 take it off fling it into ,conduit     
water1 and if you see the second skin be
 clear1 peel it and water it with the   
other3 be sure it cools not out of the  
water3 you must not let any of the flesh
 remain on it1 for then the ,pomatum    
will not keep4 ,to one pound of this fat
 take two pound of ,lambs caule1 and put

 it to the other in the water and when  
you see it is cold1 drain it from the   
water in a ,napkin1 and break it in     
little peices with your fingers1 and    
take out all the little veins2 then take
 eight ounces of ,oyl of ,tartar1 and   
put in that first1 stiring it well      
together1 then put it into a ,gallon of 
,conduit water1 and let it stand till   
night2 shift this with so much ,oyl and 
,water1 morning and evening seven dayes 
together1 and be sure you shift it      
constantly2 and the day before you mean 
to melt it wring it hard by a little at 
a time1 and be sure the ,oyl and water  
be all out of it1 wring the water well  
out of it with a ,napkin every time you 
shift it2 then put in three pints of    
,rose-water2 let it stand close covered 
twelve hours1 then wring out that1 and  
put it in a pint of fresh ,rose-water   
into a high ,gallipot with the ,fces2   
then tie it close up1 and set it in a   
pot of water1 and let it boil two hours 
then take it out1 and strain it into an 

earthen ,pan1 let it stand till it be   
cold2 then cut a hole in it1 and let out
 the water1 then scrape away the bottom1
 and dry it with a cloth1 and dry the   
pan1 melt it in a ,chafing-dish of      
,coales1 or in the ,gallipots2 beat it  
so long till it look very white and     
shining2 then with your hand fling it in
 fine ,cakes upon white paper1 and let  
it lye till it be cold1 then put it into
 ,gallipots4 ,this will be very good for
 two or three years4    ,to make ,raisin
 ,wine4  ,take two pound of ,raisins of 
the ,sun shred1 a pound of good powdered
 ,sugar1 the juice of two ,lemons1 one  
pill1 put these into an earthen ,pot    
with a top1 then take two gallons of    
water1 let it boil half an hour1 then   
take it hot from the fire1 and put it   
into the pot1 and cover it close for    
three or four dayes1 stirring it twice a
 day1 being strained put it into        
bottles1 and stop it more close1 in a   
fortnight or three weeks it may be      
drunk2 you may put in ,clove ,gilly     

flowers1 or ,cowslips1 as the time of   
the year is when you make it2 and when  
you have drawn this from the ,raisins1  
and bottled it up1 heat two quarts of   
water more1 put it to the ingredients1  
and let it stand as aforesaid4 ,this    
will be good1 but smaller than the      
other1 the water must be boiled as the  
other4    ,to make ,rasberry ,wine4     
,take a ,gallon of good ,rhenish ,wine1 
put into it as much ,rasberries very    
ripe as will make it strong1 put it in  
an earthen pot1 and let it stand two    
dayes1 then pour your ,wine from your   
,rasberries1 and put into every bottle  
two ounces of ,sugar1 stop it up and    
keep it by you4    ,the best way to     
preserve ,cherries4  ,take the best     
,cherries you can get1 and cut the      
stalks something short1 then for every  
pound of these ,cherries take two pound 
of other ,cherries1 and put them of     
their stalks and stones1 put to them ten
 spoonfuls of fair water1 and then set  
them on the fire to boil very fast till 

you see that the colour of the syrup be 
like pale ,claret wine1 then take it off
 the fire1 and drain them from the      
,cherries into a ,pan to preserve in4   
,take to every pound of ,cherries a     
quarter of ,sugar1 of which take half1  
and dissolve it with the ,cherry water  
drained from the ,cherries1 and keep    
them boiling very fast till they will   
gelly in a spoon1 and as you see the    
syrup thin1 take off the ,sugar that you
 kept finely beaten1 and put it to the  
,cherries in the boiling1 the faster    
they boil1 the better they will be      
preserved1 and let them stand in a ,pan 
till they be almost cold4    ,a         
,tincture of ,ambergreece4  ,take       
,ambergreece one ounce1 ,musk two drams1
 spirit of ,wine half a pint1 or as much
 as will cover the ingredients two or   
three fingers breadth1 put all into a   
glass1 stop it close with a ,cork and   
,bladder2 set it in ,horse dung ten or  
twelve days1 then pour off gently the   
,spirit of ,wine1 and keep it in a      

,glass close stopt1 then put more spirit
 of ,wine on the ,ambergreece1 and do as
 before1 then pour it off1 after all    
this the ,ambergreece will serve for    
ordinary uses4 ,a drop of this will     
perfume any thing1 and in ,cordials it  
is very good4    ,to make ,usquebath the
 best way4  ,take two quarts of the best
 ,aqua vit1 four ounces of scraped      
liquorish1 and half a pound of sliced   
,raisins of the ,sun1 ,anniseeds four   
ounces1 ,dates and ,figs1 of each half a
 pound1 sliced ,nutmeg1 ,cinnamon1      
,ginger1 of each half an ounce1 put     
these to the ,aqua vit1 stop it very    
close1 and set it in a cold place ten   
dayes1 stirring it twice a day with a   
stick1 then strain and sweeten it with  
,sugar-candy2 after it is strained1 let 
it stand till it be clear1 then put into
 the glass ,musk and ,ambergreece2 two  
grains is sufficient for this quantity4 
,to preserve ,cherries with a quarter of
 their weights in ,sugar4  ,take four   
pound of ,cherries1 one pound of ,sugar1

 beat your ,sugar and strew a little in 
the bottom of your skillet1 then pull   
off the stalk and stones of your        
,cherries1 and cut them cross the bottom
 with a knife2 let the juyce of the     
,cherries run upon the ,sugar2 for there
 must be no other liquor but the juyce  
of the ,cherries2 cover your ,cherries  
over with one half of your ,sugar1 boil 
them very quick1 when they are half     
boiled1 put in the remainder of your    
sugar1 when they are almost enough1 put 
in the rest of the sugar2 you must let  
them boil till they part in sunder like 
,marmalade1 stirring them continually2  
so put them up hot into your ,marmalade 
glasses4    ,to make ,gelly of ,pippins4
  ,take ,pippins1 and pare them1 and    
quarter them1 and put as much water to  
them as will cover them1 and let them   
boil till all the vertue of the ,pippins
 are out2 then strain them1 and take to 
a pint of that liquor a pound of ,sugar1
 and cut long threads of ,orange peels1 
and boil in it1 then take a ,lemon1 and 

pare and slice it very thin1 and boil it
 in your liquor a little thin1 take them
 out1 and lay them in the bottom of your
 glass1 and when it is boiled to a      
gelly1 pour it on the ,lemons in the    
glass4 ,you must boil the ,oranges in   
two or three waters before you boil it  
in the gelly4    ,to make ,apricock     
,cakes4  ,take the fairest ,apricocks   
you can get1 and parboil them very      
tender1 then take off the ,pulp and     
their weight of ,sugar1 and boil the    
,sugar and ,apricocks together very     
fast1 stir them ever lest they burn to1 
and when you can see the bottom of the  
,skillet it is enough2 then put then    
into ,cards sowed round1 and dust them  
with fine ,sugar1 and when they are cold
 stone them1 then turn them1 and fill   
them up with some more of the same      
stuff2 but you must let them stand for  
three or four dayes before you turn them
 off the first place2 and when you find 
they begin to candy1 take them out of   
the ,cards1 dust them with ,sugar again2

 so do ever when you turn them4    ,to  
preserve ,barberries the best way4      
,first stone them and weigh them1 half a
 pound of sugar to half a pound of them1
 then pair them and slice them into that
 liquor1 take the weight of it in sugar2
 then take as many ,rasberries as will  
colour it1 and strain them into the     
liquor1 then put in the sugar1 boil it  
as fast as you can1 then skim it till it
 be very clear1 then put in your        
,barberries1 and that sugar you weighed1
 and so let them boil till the skin be  
fully risen up1 then take them off1 and 
skin them very clean1 and put them up4  
,to make ,lozenges of ,red ,roses4      
,boil your sugar to sugar again1 then   
put in your ,red ,roses being finely    
beaten and made moist with the juyce of 
a ,lemmon1 let it not boil after the    
,roses are in but pour it upon a        
,pye-plate1 and cut it into what form   
you please4    ,to make ,chips of       
,quinces4  ,first scald them very well1 
then slice them into a ,dish1 and pour a

 ,candy ,syrup to them scalding hot1 and
 let them stand all night1 then lay them
 on plates1 and searse sugar on them1   
and turn them every day1 and scrape more
 sugar on them till they be dry4 ,if you
 would have them look clear1 heat them  
in syrup1 but not to boil4    ,to make  
,sugar of ,wormwood1 ,mint1 ,anniseed1  
or any other of that kinde4  ,take      
double refined ,sugar1 and do but wet it
 in fair water1 or ,rose-water and boil 
it to a ,candy1 when it is almost boiled
 take it off1 and stir it till it be    
cold2 then drop in three or four drops  
of the ,oyls of whatsoever you will     
make1 and stir it well2 then drop it on 
a board1 being before fitted with       
,sugar4    ,to make ,syrup of ,lemons or
 ,citrons4  ,pare off all the rindes1   
then slice your ,lemmons very thin1 and 
lay a lare of ,sugar finely beaten1 and 
a lare of ,lemons in a silver ,bason    
till you have filled it1 or as much as  
you mean to make1  so let it stand all  
night2 the next day pour off the liquor 

that runs from it into a glass through a
 ,tiffany strainer4 ,be sure you put    
sugar enough to them at the first1 and  
it will keep a year good1 if it be set  
up well4    ,to make ,jambals of        
,apricocks or ,quinces4  ,take          
,apricocks or ,quinces1 and quoddle them
 tender1 then take their ,pulp and dry  
it in a dish over a ,chafing-dish of    
coals1 and set it in a ,stove for a day 
or two2 then beat it in a stone ,mortar1
 putting in as much ,sugar as will make 
a stiff paste2 then colour it with      
,saunders1 ,cochinele or blew ,starch1  
and make it up in what colour you       
please1 rowl them with battle doors into
 long pieces1 and tye them up in knots1 
and so dry them4    ,to make            
,cherry-water4  ,take nine pound of     
,cherries1 pull out the stones and      
stalks1 break them with you hand1 and   
put them into nine pints of ,claret     
,wine1 take nine ounces of ,cinamon1 and
 three ,nutmegs1 bruise them1 and put   
them into this1 then take of ,rosemary  

and ,balm1 of each half a handful1 of   
sweet ,marjoram a quarter of a handful2 
put all these with the aforenamed into  
an earthen pot well leaded2 so let them 
stand to infuse twenty four hours2 so   
distil it in a ,limbeck1 keeping the    
strongest water by it self1 put some    
sugar finely beaten into your glasses4  
,if your first water be too strong1 put 
some of the second to it as you use it4 
,if you please you may tye some ,musk   
and ,ambergreese1 in a rag1 and hang it 
by a thread in your glass4    ,to make  
,orange ,cakes4  ,take ,oranges and pare
 them as thin as you can1 then take out 
the meats clean1 and put them in water2 
let them lye about an hour1 shift the   
water1 and boil them very tender in     
three or four waters1 then put them up1 
and dry them on a cloath3 mince them as 
small as you can1 then put them into a  
dish1 and squeeze all the juyce of the  
meat into them1 and let them stand till 
the next day1 take to every pound of    
these a pound and a quarter of double   

refined ,sugar4 ,boil it with a spoonful
 of water at the bottom to keep it from 
burning till it be ,sugar again2 then   
put in your ,oranges and let them stand 
and dry on the fire1 but not boil2 then 
put them on glass plates1 and put them  
in a stove1 the next day make them into 
,cakes1 and so fry them as fast as you  
can4    ,to preserve ,oranges the       
,french way4  ,take twelve of the       
fairest ,oranges and best coloured1 and 
if you can get them with smooth skins   
they are the better1 and lay them in    
,conduit water1 six dayes and nights1   
shifting them into fresh water morning  
and evening2 then boil them very tender1
 and with a knife pare them very thin1  
rub them with salt1 when you have so    
done1 core them with a coring ,iron1    
taking out the meat and seeds2 then rub 
them with a dry cloth till they be      
clean1 add to every pound of ,oranges a 
pound and half of ,sugar1 and to a pound
 of sugar a pint of water2 then mingle  
your1 sugar and water well together in a

 large skillet or pan2 beat the whites  
of three ,eggs and put that into it1    
then set it on the fire1 and let it boil
 till it rises1 and strain it through a 
,napkin2 then set it on the fire again1 
and let it boil till the syrup be thick1
 then put in your ,oranges1 and make    
them seethe as fast as you can1 now and 
then putting in a piece of fine loaf    
,sugar the bigness of a ,walnut1 when   
they have boiled near an hour1 put into 
them a pint of ,apple water2 then boil  
them apace1 and add half a pint of white
 ,wine1 this should be put in before the
 ,apple-water1 when your ,oranges are   
very clear1  your ,syrup is so thick    
that it will gelly1 7which you may know 
by setting some to cool in a spoon7 when
 they are ready to be taken off from the
 fire2 then put in the juyce of eight   
,lemons warm into them1 then put them   
into an earthen pan1 and so let them    
stand till they be cold1 then put every 
,orange in a several glass or pot2 if   
you do but six ,oranges at a time it is 

the better4    ,to preserve green       
,plums4  ,the greatest ,wheaten ,plum is
 the best1 which will be ripe in the    
midst of ,july1 gather them about that  
time1 or later1 as they grow in bigness1
 but you must not suffer them to turn   
yellow1 for then they never be of good  
colour2 being gathered1 lay them in     
water for the space of twelve hours1 and
 when you gather them1 wipe them with a 
clean linnen cloth1 and cut off a little
 of the stalks of every one1 then set   
two skillets of water on the fire1 and  
when one is scalding hot put in your    
,plums1 and take them from the fire1 and
 cover them1 and let them rest for the  
space of a quarter of an hour2 then take
 them up1 and when your other skillet of
 water doth boil1 put them into it2 let 
them but stay in it a very little while1
 and so let the other skillet of water1 
wherein they were first boiled1 be set  
to the fire again1 and make it to boil1 
and put in your ,plums as before1 and   
then you shall see them rivet over1 and 

yet your ,plums very whole2 then while  
they be hot1 you must with your knife   
scrape away the riveting2 then take to  
every pound of ,plums a pound and two   
ounces of ,sugar finely beaten1 then set
 a pan with a little fair water on the  
fire1 and when it boils1 put in your    
,plums1 and let them settle half a      
quarter of an hour till you see the     
colour wax green1 then set them off the 
fire a quarter of an hour1 and take a   
handful of ,sugar that is weighed1 and  
strow it in the bottom of the pan       
wherein you will preserve1 and so put in
 your ,plums one by one1 drawing the    
liquor from them1 and cast the rest of  
your ,sugar on them2 then set the pan on
 a moderate fire1 letting them boil     
continually but very softly1 and in     
three quarters of an hour they will be  
ready1 as you may perceive by the       
greenness of your ,plums1 and thickness 
of your syrup1 which if they be boiled  
enough1 will gelly when it is cold2 then
 take up your ,plums1 and put them into 

a ,gallipot1 but boil your ,syrup a     
little longer1 then strain it into some 
vessel1 and being blood-warm1 pour it   
upon your plums1 but stop not the pot   
before they be cold4 ,note also you must
 preserve them in such a pan1 as they   
may lye one by another1 and turn of     
themselves2 and when they have been five
 or six days in the syrup1 that the     
syrup grow thin1 you may boil it again  
with a little ,sugar1 but put it not to 
your ,plums till they be cold4 ,they    
must have three scaldings1 and one      
boiling4    ,to dry ,plums4  ,take three
 quarters of a pound of ,sugar to a     
pound of black ,pear-plums1 or ,damsins1
 slit the ,plums in the crest1 lay a lay
 of ,sugar with a lay of ,plums1 and let
 them stand all night2 if you stone the 
,plums1 fill up the place with sugar1   
then boil them gently till they be very 
tender1 without breaking the skins1 take
 them into an earthen or silver dish1   
and boil your syrup afterwards for a    
gelly1 then pour it on your ,plums      

scalding hot1 and let them stand two or 
three dayes1 then let them be put to the
 ,oven after you draw your bread1 so    
often untill your syrup be dryed up1 and
 when you think they are almost dry1 lay
 them in a sieve1 and pour some scalding
 water on them1 which will run through  
the sieve1 and set them in an ,oven     
afterwards to dry4    ,to preserve      
,cherries the best way1 bigger than they
 grow naturally1 c4  ,take a pound of   
the smallest ,cherries1 and boil them   
tender in a pint of fair water1 then    
strain the liquor from the substance1   
then take two pound of good ,cherries1  
and put them into a preserving-pan with 
a lay of ,cherries1 and a lay of sugar3 
then pour the syrup of the other        
,cherries about them1 and so let them   
boil as fast as you can with a quick    
fire1 that the syrup may boil over them1
 and when your syrup is thick and of    
good colour1 then take them up1 and let 
them stand a cooling by partitions one  
from another1 and being cold you may pot

 them up4    ,to preserve ,damsins1 red 
,plums or black4  ,take your ,plums     
newly gathered1 and take a little more  
sugar than they do weigh1 then put to it
 as much water as will cover them2 then 
boil your syrup a little while1 and so  
let it cool1 then put in your ,damsins  
or ,plums1 then boil them leasurely in a
 pot of seething water till they be     
tender1 then being almost cold pot them 
up4    ,to dry ,pippins or ,pears4      
,take your ,pippins1 ,pears1 ,apricocks1
 pare them1 and lay them in a broad     
earthen pan one by one1 and so rowl them
 in searsed ,sugar as you flower fried  
fish2 put them in an ,oven as hot as for
 manchet1 and so take them out1 and turn
 them as long as the ,oven is hot2 when 
the ,oven is of a drying heat1 lay them 
upon a ,paper1 and dry them on the      
bottom of a ,sieve2 so you may do the   
least ,plum that is4    ,to dry ,pippins
 or ,pears another way4  ,take ,pippins 
or ,pears1 and lay them in an earthen   
,pan one by one1 and when they be baked 

plump and not broken1 then take them    
out1 and lay them upon a ,paper1 then   
lay them on a ,sieves bottom1 and dry   
them as you did before4    ,to dry      
,apricocks tender4  ,take the ripest of 
the ,apricoks1 pare them1 put them into 
a silver or earthen skillet1 and to a   
pound of ,apricocks put three quarters  
of a pound of ,sugar1 set your          
,apricocks over your fire2 stirring them
 till they come to a pulp1 and set the  
,sugar in another skillet by boiling it 
up to a good height1 then take all the  
,apricocks1 and stir them round till    
they be well mingled1 then let it stand 
till it be something cold and thick1    
then put it into cards1 being cut of the
 fashion of an ,apricock1 and laid upon 
glass plates2 fill the ,cards half full1
 then set them in your stove1 but when  
you find they are so dry that they are  
ready to turn1 then provide as much of  
your pulp as you had before1 and so put 
to every one a stove1 when they are     
turned1 7which you must have laid       

before7  pour the rest of the ,pulp upon
 them1 so set them into your stove1     
turning them till they be dry4    ,to   
dry ,plums4  ,take a pound of ,sugar to 
a pound of ,plums1 pare them1 scald your
 ,plums1 then lay your ,plums upon a    
sieve till the water be drained from    
them1 boil your ,sugar to a ,candy      
height1 and then put your ,plums in     
whilst your syrup is hot1 so warm them  
every morning for a week1 then take them
 out1 and put them into your stove and  
dry them4    ,to dry ,apricocks4  ,take 
your ,apricocks1 pare and stone them1   
then weigh half a pound of sugar to a   
pound of ,apricocks1 then take half that
 sugar1 and make a thin syrup1 and when 
it boileth1 put in the ,apricocks2 then 
scald them in that syrup2 then take them
 off the fire1 and let them stand all   
night in that syrup1 in the morning take
 them out of that syrup1 and make       
another syrup with the other half of the
 sugar1 then put them in1 and preserve  
them till they look clear2 but be sure  

you do not do them so much as those you 
keep preserved without drying2 then take
 them out of that syrup1 and lay them on
 a piece of ,plate till they be cold2   
then take a skillet of fair water1 and  
when the water boils take your          
,apricocks one after another in a spoon1
 and dip them in the water first on one 
side1 and then on the other2 not letting
 them go out of the spoon3 you must do  
it very quick1 then put them on a piece 
of plate1 and dry them in a ,stove1     
turning them every day2 you must be sure
 that your ,stove or ,cupboard where you
 dry them1 the heat of it be renewed    
three times a day with a temperate      
drying heat untill they be something    
dry1 then afterwards turn once as you   
see cause4    ,conserves of ,violets the
 ,italian manner4  ,take the leaves of  
blue ,violets separated from their      
stalks and greens1 beat them very well  
in a stone ,mortar1 with twice their    
weight of ,sugar1 and reserve them for  
your use in a glass vessel4   ,the      

,vertue4  ,the heat of ,choller it doth 
mitigate extinguisheth thirst1 asswageth
 the belly1 and helpeth the ,throat of  
hot hurts1 sharp droppings and driness1 
and procureth rest3 ,it will keep one   
year4    ,conserves of red ,roses the   
,italian manner4  ,take fresh red ,roses
 not quite ripe1 beat them in a stone   
,mortar1 mix them with double their     
weight of ,sugar1 and put them in a     
glass close stopped1 being not full1 let
 them remain before you use them three  
months1 stirring of them once a day4    
,the ,vertues4  ,the ,stomach1 ,heart1  
and ,bowels it cooleth1 and hindreth    
vapours1 the spitting of blood and      
corruption for the most part 7being     
cold7 it helpeth4 ,it will keep many    
years4    ,conserve of ,borage ,flowers 
after the ,italian manner4  ,take fresh 
,borage flowers cleansed well from their
 heads four ounces1 fine sugar twelve   
ounces1 beat them well together in a    
stone ,mortar1 and keep them in a vessel
 well placed4  ,the vertues are the same

 with ,bugloss flowers4    ,conserve of 
,rosemary flowers after the ,italian    
manner4  ,take new ,rosemary ,flowers   
one pound1 of white sugar one pound2 so 
beat them together in a ,marble ,mortar 
with a wooden ,pestle1 keep it in a     
gallipot1 or vessel of earth well       
glassed1 or in one of hard stone4 ,it   
may be preserved for one year or two4   
,the ,vertues4  ,it comforteth the      
heart1 the stomach1 the brain1 and all  
the nervous part of the ,body4          
,conserve of ,betony after the ,italian 
way4  ,betony new and tender one pound1 
the best sugar three pound1 beat them   
very small in a stone ,mortar1 let the  
sugar be boiled with two pound of       
,betony-water to the consistance of a   
syrup1 at length mix them together by   
little and little over a small fire1 and
 make a ,conserve1 which keep in a      
glass4   ,the ,vertues4  ,it helpeth the
 cold pains of the head1 purgeth the    
stomach and womb3 it helpeth stoniness  
of the ,reins1 and furthereth           

,conception4    ,conserve of ,sage4     
,take new flowers of ,sage one pound1   
sugar one pound2 so beat them together  
very small in a ,marble ,mortar1 put    
them in a vessel well glassed and       
steeped1 set them in the ,sun1 stir them
 daily2 it will last one year4   ,the   
,vertues4  ,it is good in all cold hurts
 of the brain1 it refresheth the        
,stomach1 it openeth obstructions and   
takes away superfluous and hurtfull     
humours from the stomach4    ,conserve  
of flowers of ,lavender4  ,take the     
flowers being new1 so many as you       
please1 and beat them with three times  
their weight of white ,sugar1 after the 
same manner as ,rosemary flowers2 they  
will keep one year4   ,the ,vertues4    
,the ,brain1 the ,stomach1 ,liver1      
,spleen1 and ,womb it maketh warm1 and  
is good in the ,suffocation of the      
,womb1 hardness of the spleen and for   
the ,apoplexy4    ,conserve of          
,marjoram4  ,the ,conserve is prepared  
as ,betony1 it keepeth a year4   ,the   

,vertues4  ,it is good against the      
coldness1 moistness of the ,brain1 and  
,stomach1 and it strengthneth the ,vital
 spirits4    ,conserve of ,peony after  
the ,italian way4  ,in the ,spring take 
of the ,flowers fresh half a pound1     
,sugar one pound1 beat them together in 
a good stone ,mortar1 then put them in a
 glass1 and set them in the sun for     
three months1 stirring them daily with a
 wooden ,spathula4   ,the ,vertues4  ,it
 is good against the ,falling-sickness1 
and giddiness in the head1 it cleanseth 
the ,reins and ,bladder4      ,touching 
,candies1 as followeth4   ,to ,candy    
,rosemary-flowers in the ,sun4  ,take   
,gum-,dragon1 and steep it in           
,rose-water1 then take the ,rosemary    
flowers1 good coloured1 and well pickt1 
and wet them in the water that your ,gum
 dragon is steeped in1 then take them   
out1 and lay them upon a paper1 and     
strew fine ,sugar over them2 this do in 
the hot sun1 turning them1 and strewing 
,sugar on them1 till they are candied1  

and so keep them for your use4    ,to   
,make ,sugar of ,roses4  ,take the      
deepest coloured red ,roses1 pick them1 
cut off the white bottoms1 and dry your 
red leaves in an ,oven1 till they be as 
dry as possible1 then beat them to      
powder and searse them1 then take half a
 pound of ,sugar beaten fine1 put it    
into your pan with as much fair water as
 will wet it2 then set it in a          
chaffing-dish of coals1 and let it boil 
till it be sugar again1 then put as much
 powder of ,roses as will make it look  
very red stir them well together1 and   
when it is almost cold1 put it into     
pailes1 and when it is throughly cold1  
take them off1 and put them in boxes4   
,to ,candy ,pippins1 ,pears1 ,apricocks 
or ,plums4  ,take of these fruits being 
pared1 and strew sugar upon them1 as you
 do flower upon frying fish2 then lay   
them on a board in a ,pewter dish1 so   
put them into an ,oven as hot as for    
,manchet2 as the liquor comes from them1
 pour forth1 turn them1 and strew more  

,sugar on them1 and sprinkle ,rose-water
 on them1 thus turning and sugaring of  
them three or four times1 till they be  
almost dry1 then lay them on a ,lettice 
,wire1 or on the bottom of a sieve in a 
warm ,oven1 after the bread is drawn    
out1 till they be full dry3 so you may  
keep them all the year4    ,to ,candy or
 clear ,rockcandy flowers4  ,take       
spices1 and boil them in a syrup of     
,sugar1 then put in the flowers1 boil   
them till they be stiff1 when you spread
 them on a ,paper1 lay them on round    
,wires in an earthen pan1 then take as  
much hard ,sugar as will fill your pan1 
and as much water as will melt the      
sugar1 that is half a pint to every     
pound2 then beat a dozen spoonfuls of   
fair water1 and the white of an ,egg in 
a bason1 with a birchen rod till it come
 to a ,froth1 when your sugar is melted 
and boiled1 put the froth of the ,egg in
 the hot syrup1 and as it riseth1 drop  
in a little cold water2 so let it boil a
 little while1 then scum it1 then boil  

it to a ,candy height1 that is1 when you
 may draw it in small threads between   
your finger and your thumb3 then pour   
forth all your syrup that will run from 
it in your pan1 then set it a drying one
 hour or two1 which done pick up the    
wiers1 and take off the flowers1 and lay
 them on papers1 and so dry them4    ,to
 ,candy ,spanish ,flowers4  ,take the   
,blossoms of divers sorts of flowers1   
and make a syrup of water and sugar1 and
 boil it very thick1 then put in your   
,blossoms1 and stir them in their       
boiling1 till it turn to sugar again1   
then stir them with the back of a spoon1
 till the ,sugar fall from it2 so may   
you keep them for ,sallets all the year4
    ,to ,candy ,grapes1 ,cherries or    
,barberries4  ,take of these fruits1 and
 strew fine sifted sugar on them1 as you
 do flower on frying fish1 lay them on a
 lattice of wier in a deep earthen pan1 
and put them into an ,oven as hot as for
 ,manchet2 then take them out1 and turn 
them and sugar them again1 and sprinkle 

a little ,rose-water on them1 pour the  
syrup forth as it comes from them1 thus 
turning and sugaring them till they be  
almost dry1 then take them out of the   
earthen pan1 and lay them on a lattice  
of wire1 upon two billets of wood in a  
warm ,oven1 after the bread is drawn1   
till they be dry and well candied4      
,to ,candy ,suckets of ,oranges1        
,lemons1 ,citrons1 and ,angelica4       
,take1 and boil them in fair water      
tender1 and shift them in three         
boilings1 six or seven times1 to take   
away their bitterness1 then put them    
into as much ,sugar as will cover them1 
and so let them boil a walm or two1 then
 take them out1 and dry them in a warm  
,oven as hot as ,manchet1 and being dry 
boil the ,sugar to a ,candy height1 and 
so cast your ,oranges into the hot      
,sugar1 and take them out again         
suddenly1 and then lay them upon a      
lattice of ,wyer or the bottom of a     
,sieve in a warm ,oven after the bread  
is drawn1 still warming the ,oven till  

it be dry1 and they will be well        
candied4    ,to ,candy the ,orange      
,roots4  ,take the ,orange ,roots being 
well and tenderly boiled1 petch them and
 peel them1 and wash them out of two or 
three waters2 then dry them well with a 
fair cloth2 then pot them together two  
or three in a knot1 then put them into  
as much clarified ,sugar as will cover  
them1 and so let them boil leisurely1   
turning them well until you see the     
,sugar drunk up into the ,root2 then    
shake them in the ,bason to sunder the  
knits2 and when they wax dry1 take them 
up suddenly1 and lay them on sheets of  
white ,paper1 and so dry them before the
 fire an hour or two1 and they will be  
candied4    ,candy ,orange ,peels after 
the ,italian way4  ,take ,orange ,peels 
so often steeped in cold water1 as you  
think convenient for their bitterness1  
then dry them gently1 and candy them    
with some convenient syrup made with    
,sugar1 some that are more grown1 take  
away that spongious white under the     

yellow peels1 others do both together4  
,the ,vertues4  ,they corroborate the   
,stomach and ,heart4    ,to ,candy      
,citrons after the ,spanish way4  ,take 
,citron ,peels so large as you please   
the inner part being taken away1 let    
them be steeped in a clear lye of water 
and ashes for nine dayes1 and shift them
 the fifth day1 afterward wash them in  
fair water1 till the bitterness be taken
 away1 and that they grow sweet1 then   
let them be boiled in fair water till   
they grow soft1 the watry part being    
taken away1 let them be steeped in a    
vessel of stone twenty four hours1 with 
a ,julip1 made of white ,sugar and three
 parts water2 after let them be boiled  
upon a gentle fire1 to candiness of     
,penidies or ,paste2 being taken out of 
that1 let them be put into a glass      
vessel1 one by one1 with the julip of   
,roses made somewhat hard or with sugar2
 some do add ,amber and ,musk to them4  
,the ,vertues4  ,it comforteth the      
,stomach and ,heart1 it helpeth         

concoction4    ,candied ,cherries1 the  
,italian way4  ,take ,cherries before   
they are full ripe1 the stones taken    
out1 put clarified sugar boiled to a    
height1 then pour it on them4           
,chicory ,roots candied the ,italian    
way4  ,take ,chicory new and green1 the 
outward ,bark being taken away1 then    
before they be candied1 let them be cut 
in several parts1 and gently boiled1    
that no bitterness may remain1 then set 
them in the air placed severally1 and   
put sugar to them boiled to a height4   
,touching ,marmalets1 and ,quiddony1 as 
followeth4   ,to make ,marmalet of      
,damsins4  ,take two quarts of ,damsins 
that be through ripe1 and pare off the  
skin of three pints of them1 then put   
them into an earthen ,pipkin1 those with
 the skins undermost then set the       
,pipkin into a pot of seething water1   
and let the water seethe apace untill   
the ,damsins be tender4 ,cover the      
,pipkin close1 that no water gets into  
them1 and when they are tender1 put them

 out into an earthen pan1 and take out  
all the stones and skins1 and weigh     
them1 and take the weight with hard     
sugar1 then break the sugar fine1 and   
put it into the ,damsins1 then set it on
 the fire1 and make it boil apace till  
it will come from the bottome of the    
skillet1 then take it up1 and put it    
into a glass but scum it clear in the   
boiling4    ,to make white ,marmalet of 
,quinces4  ,take unpared ,quinces1 and  
boil them whole in fair water1 peel them
 and take all the pap from the core1 to 
every pound thereof add three quarters  
of a pound of ,sugar1 boil it well till 
it comes well from the pans bottom1 then
 put it into boxes4    ,to make         
,marmalet of any tender ,plum4  ,take   
your ,plums1  boil them between two     
dishes on a ,chafing dish of coals1 then
 strain it1 and take as much ,sugar as  
the ,pulp doth weigh1 and put to it as  
much ,rose-water1 and fair water as will
 melt it1 that is1 half a pint of water 
to a pound of ,sugar1 and so boil it to 

a ,candy height1 then put the pulp into 
hot sugar1 with the pap of a roasted    
apple4 ,in like manner you must put     
roasted apples to make ,past ,royal of  
it1 or else it will be tough in the     
drying4    ,to make ,orange ,marmalet4  
,take ,oranges1 pare them as thin as you
 can2 boil them in four several waters1 
let them be very soft before you take   
them out1 then take two quarts of       
,spring-water1 put thereto twenty       
,pippins pared1 quartered1 and coared1  
let them boil till all the vertue be    
out1 take heed they do not lose the     
colour2 then strain them1 put to every  
pint of water a pound of sugar1 boil it 
almost to a ,candy-height1 then take out
 all the meat out of the ,oranges1 slice
 the peel in long slits as thin as you  
can1 then put in your peel with the     
juyce of two ,lemmons1 and one half     
,orange1 then boil it to a ,candy4      
,to make ,quiddony of ,pippins of ,ruby 
or any ,amber colour4  ,take ,pippins1  
and cut them in quarters1 and pare them1

 and boil them with as much fair water  
as will cover them1 till they be tender1
 and sunk into the water1 then strain   
all the liquor from the ,pulp1 then take
 a pint of that liquor1 and half a pound
 of ,sugar1 and boil it till it be a    
quaking gelly on the back of a spoon2 so
 then pour it on your moulds1 being     
taken out of fair water2 then being cold
 turn them on a wet trencher1 and so    
slide them into the boxes1 and if you   
would have it ruddy colour1 then boil it
 leasurely close covered1 till it be as 
red as ,claret ,wine1 so may you        
conceive1 the difference is in the      
boiling of it2 remember to boil your    
,quinces in ,apple-water as you do your 
,plums4     ,to make ,quiddony of all   
kind of ,plums4  ,take your             
,apple-water1 and boil the ,plums in it 
till it be red as ,claret ,wine1 and    
when you have made it strong of the     
,plums1 put to every pint half a pound  
of ,sugar1 and so boil it till a drop of
 it hang on the back of a spoon like a  

quaking gelly4 ,if you will have it of  
an ,amber colour1 then boil it with a   
quick fire1 that is all the difference  
of the colouring of it4    ,to make     
,marmalet of ,oranges1 or ,orange       
,cakes1 c4  ,take the yellowest and     
fairest ,oranges1 and water them three  
days1 shifting the water twice a day1   
pare them as thin as you possible can1  
boil them in a water changed five or six
 times1 until the bitterness of the     
,orange be boiled out1 those that you   
preserve must be cut in halves1 but     
those for ,marmalet must be boiled      
whole1 let them be very tender1 and     
slice them very thin on a ,trencher1    
taking out the seeds and long strings1  
and with a ,knife make it as fine as the
 ,pap of an ,apple2 then weigh your ,pap
 of ,oranges1 and to a pound of it1 take
 a pound and a half of sugar2 then you  
must have ,pippins boiled ready in a    
skillet of fair water1 and take the pap 
of them made fine on a ,trencher1 and   
the strings taken out1 7but take not    

half so much ,pippins as ,oranges7 then 
take the weight of it in sugar1 and mix 
it both together in a ,silver or        
,earthen ,dish2 and set it on the coals 
to dry the water out of it1 7as you do  
with ,quince ,marmalet7 when your sugar 
is ,candy height1 put in your stuff1 and
 boil it till you think it stiff enough1
 stirring it continually3 if you please 
you may put a little ,musk in it4       
,touching ,pastrey and ,pasties4   ,to  
make ,sugar ,cakes4  ,take three pound  
of the finest ,wheat ,flower1 one pound 
of fine ,sugar1 ,cloves1 and ,mace of   
each one ounce finely searsed1 two pound
 of butter1 a little ,rose-water1 knead 
and mould this very well together1 melt 
your butter as you put it in2 then mould
 it with your hand forth upon a board1  
cut them round with a glass1 then lay   
them on papers1 and set them in an      
,oven1 be sure your ,oven be not too    
hot1 so let them stand till they be     
coloured enough4    ,to make clear      
,cakes of ,plums4  ,take ,plums of any  

sorts1 ,raspiss are the best1 put them  
in a stone ,jug1 into a pot of seething 
water1 and when they are dissolved1     
strain them together through a fair     
cloth1 and take to a pint of that a     
pound of sugar1 put to as much color as 
will melt it1 and boil to a ,candy      
height2 boil the liquor likewise in     
another ,posnet1 then put them seething 
hot together1 and so boil a little while
 stirring them together1 then put them  
into glasses1 and set them in an ,oven  
or ,stove in a drying heat1 let them    
stand so two or three weeks1 and never  
be cold1 removing them from one warm    
place to another1 they will turn in a   
week2 beware you set them not too hot1  
for they will be tough2 so every day    
turn them till they be dry2 they will be
 very clear4    ,to make ,paste of      
,oranges and ,lemons4  ,take your       
,oranges well coloured1 boil them tender
 in water1 changing them six or seven   
times in the boiling1 put into the first
 water one handful of ,salt1 and then   

beat them in a wooden bowl with a wooden
 ,pestle1 and then strain them through a
 piece of ,cushion ,canvas1 then take   
somewhat more than the weight of them in
 ,sugar1 then boil it1 dry and fashion  
it as you please4    ,to make ,rasberry 
,cakes4  ,take ,rasberries1 and put them
 into a ,gallipot1 cover them close1 and
 set them into a skillet of water1 and  
let them boil till they are all to mash1
 then rub them through a strainer of    
,cushion ,canvas1 put the liquor into a 
silver bason1 and set it upon a very    
quick fire2 and put into it one handful 
or two of whole ,rasberries1 according  
to the quantity of your liquor2 and as  
you shall like to have seeds in your    
paste3 ,thus let it boyl very fast till 
it be thick2 and continually stir1 lest 
it burn2 then take two silver dishes    
that are of a weight1 and put them into 
your scales1 in the one put the ,raspiss
 stuffe1 and in the other double refined
 ,sugar finely beaten1 as much as the   
weight of ,raspiss stuff2 then put as   

much water to the sugar as will melt it1
 set it upon the fire1 and let it boil  
till it be very high candied1 then take 
it from the fire1 and put your ,raspiss 
stuff into it2 and when your ,sugar and 
,rasberries are very well mixt together1
 and the sugar well melted from about   
the dish1 7which if it will not do from 
the fire1 set it on again7 but let it   
not boil in any case2 when it is pretty 
cool1 lay it by spoonfuls in places1 and
 put it into your stuff1 keeping        
temperate fire to it twice a day till it
 be candied that will turn them1 joyn   
two of the pieces together1 to make the 
cakes the thicker4    ,to make ,paste of
 ,genoa ,citrons4  ,take ,citrons1  boil
 them in their skins1 then scrape all   
the pulp from the core1 strain it       
through a piece of ,cushion ,canvas1    
take twice the weight of the pulp in    
,sugar1 put to it twice as much water as
 will melt it that is half a pint to    
every pound of ,sugar1 boil it to a     
,candy height2 dry the ,pulp upon a     

,chafing-dish of ,coales1 then put the  
syrup and the ,pulp hot together1 boil  
it with stirring until it will lye upon 
a ,pye-plate1 set it in a warm stone    
,oven upon two billets of wood1 from the
 heat of the ,oven1 all one night1 in   
the morning turn it1 and set it in the  
like heat again1 so turn it every day   
till it be dry4    ,to make a ,french   
,tart4  ,take a quarter of ,almonds or  
thereabouts1 and peel them1 then beat   
them in a mortar1 take the white of the 
breast of a cold ,capon1 and take so    
much ,lard as twice the quantity of the 
,capon1 and so much ,butter1 or rather  
more1 and half a ,marrow-bone1 and if   
the bone be little then all the ,marrow1
 with the juyce of one ,lemon2 beat them
 all together in a ,mortar very well1   
then put in one half pound of loaf sugar
 grated1 then take a good piece of      
,citron1 cut it in small pieces1 and    
half a quarter of ,pistanius1 mingle all
 these together1 take some flour1 and   
the yolks of two or three ,eggs1 and    

some sweet ,butter1 and work it with    
cold water4    ,to make ,cakes of ,pear 
,plums4  ,take a pound of the clear1 or 
the ,pulp1 a pound of ,sugar1 and boil  
it to a ,sugar again1 then break it as  
small as you can1 and put in the clear1 
when your ,sugar is melted in it1 and   
almost cold1 put it in glass plates1 and
 set them into your stove as fast as you
 can1 with coals under them1 and so     
twice a day whilst they be dry enough to
 cut2 if you make them of the clear1 you
 must make paste of ,apples to lay upon 
them1 you must scald them1 and beat them
 very well1 and so use them as you do   
your ,plums1 and then you may put them  
into what fashion you please4    ,to    
make ,cakes1 viz4  ,take a pound of     
,sugar finely beaten1 four yolks of     
,eggs1 two whites1 one half pound of    
,butter washt in ,rose-water1 six       
spoonfuls of sweet ,cream warmed1 one   
pound of ,currans well pickt1 as much   
flower as will make it up1 mingle them  
well together1 make them into ,cakes1   

bake them in an ,oven2 almost as hot as 
for ,manchet1 half an hour will bake    
them4    ,to make a ,cake the way of the
 ,royal ,princess1 the ,lady ,elizabeth1
 daughter to ,king ,charles the first4  
,take half a peck of ,flower1 half a    
pint of ,rose-water1 a pint of          
,ale-yeast1 a pint of ,cream1 boil it1 a
 pound and an half of ,butter1 six      
,eggs1 7leave out the whites7 four pound
 of ,currans1 one half pound of ,sugar1 
one ,nutmeg1 and a little ,salt1 work it
 very well1 and let it stand half an    
hour by the fire1 and then work it      
again1 and then make it up1 and let it  
stand an hour and a half1 in the ,oven2 
let not your ,oven be too hot4    ,to   
make ,paste of ,apricocks4  ,take your  
,apricock1  pare them1 and stone them1  
then boil them tender betwixt two dishes
 on a ,chafing-dish of coals2 then being
 cold1 lay it forth on a white sheet of 
paper2 then take as much sugar as it    
doth weigh1  boil it to a candy height1 
with as much ,rose-water and fair water 

as will melt the sugar2 then put the    
pulp into the ,sugar1 and so let it boil
 till it be as thick as for ,marmalet1  
now and then stirring of it2 then       
fashion it upon a ,pye-plate like to    
half ,apricocks1 and the next day close 
the half ,apricocks to the other1 and   
when they are dry1 they will be as cleer
 as ,amber1 and eat much better than    
,apricocks itself4    ,to make ,paste of
 ,pippins like leaves1 and some like    
,plums1 with their stones1 and ,stalks  
in them4  ,take ,pippins pared and      
coared1 and cut in pieces1 and boiled   
tender1 so strain them1 and take as much
 ,sugar as the ,pulp doth weigh1 and    
boil it to a ,candy height with as much 
,rose-water and fair water as will melt 
it1 then put the pulp into the hot      
sugar1 and let it boil until it be as   
thick as ,marmalet2 then fashion it on a
 ,pye-plate1 like ,oaken leaves1 and    
some like half ,plums1 the next day     
close the half ,plums together2 and if  
you please you may put the stones and   

stalks in them1 and dry them in an      
,oven1 and if you will have them look   
green1 make the paste when ,pippins are 
green2 and if you would have them look  
red1 put a little ,conserves of         
,barberries in the ,paste1 and if you   
will keep any of it all the year1 you   
must make it as thin as ,tart stuff1 and
 put it into ,gallipots4    ,to make    
,paste of ,elecampane roots1 an         
excellent remedy for the ,cough of the  
,lungs4  ,take the youngest ,elecampane 
roots1 and boil them reasonably tender2 
then pith them and peel them2 and so    
beat it in a ,mortar1 then take twice as
 much sugar as the ,pulp doth weigh1 and
 so boil it to a ,candy height1 with as 
much ,rose-water as will melt it2 then  
put the pulp into the ,sugar with the   
pap of a roasted-apple1 then let it boil
 till it be thick1 then drop it on a    
,pye-plate1 and so dry it in an ,oven   
till it be dry4    ,to make ,paste of   
flowers of the colour of ,marble1       
tasting of natural flowers4  ,take every

 sort of pleasing ,flowers1 as ,violets1
 ,cowslips1 ,gilly-flowers1 ,roses or   
,marigolds1 and beat them in a ,mortar1 
each flower by it self with sugar1 till 
the sugar become the colour of the      
flower1 then put a little ,gum ,dragon  
steept in water into it1 and beat it    
into a perfect paste2 and when you have 
half a dozen colours1 every flower will 
take of his nature1 then rowl the paste 
therein1 and lay one piece upon another1
 in mingling sort1 so rowl your ,paste  
in small rowls1 as big and as long as   
your finger1 then cut it off the bigness
 of a small ,nut1 overthwart1 and so    
rowl them thin1 that you may see a knife
 through them1 so dry them before the   
fire till they be dry4    ,to make      
,paste of ,rasberries or ,english       
,currans4  ,take any of the ,frails1 and
 boil them tender on a ,chafing-dish of 
coals betwixt two dishes and strain     
them1 with the pap of a rosted ,apple2  
then take as much sugar as the ,pulp    
doth weigh1 and boil to a ,candy height 

with as much ,rose-water as will melt   
it2 then put the ,pulp into the hot     
,sugar1 and let it boil leisurely till  
you see it is as thick as ,marmalet1    
then fashion it on a ,pie-plate1 and put
 it into the ,oven with two billets of  
wood1 that the place touch not the      
bottom1 and so let them dry leasurely   
till they be dry4    ,to make ,naples   
,bisket4  ,take of the same stuff the   
,mackaroons are made of1 and put to it  
an ounce of pine-apple-seeds in a       
quarter of a pound of stuff1 for that is
 all the difference between the         
,mackaroons and the ,naples ,bisket4    
,to make ,italian ,biskets4  ,take a    
quarter of a pound of searsed sugar1 and
 beat it in an ,alablaster mortar with  
the white of an ,egg1 and a little ,gum 
,dragon steept in ,rose-water1 to bring 
it to a perfect paste1 then mould it up 
with a little ,anniseed and a grain of  
,musk2 then make it up like             
,dutch-bread1 and bake it on a          
,pie-plate in a warm ,oven till they    

rise somewhat high and white1 take them 
out1 but handle them not till they be   
throughly dry and cold4    ,to make     
,prince ,biskets  ,take a pound of      
searsed sugar1 and a pound of fine      
flower1 eight ,eggs with two of the     
reddest yolks taken out1 and so beat    
together one whole hour1 then take you  
,coffins1 and indoice them over with    
,butter very thin1 then put an ounce of 
,anniseeds finely dusted1 and when you  
are ready to fill your ,coffins1 put in 
the ,anniseeds and so bake it in an     
,oven as hot as for ,manchet4    ,to    
make ,marchpane to ,ice and ,gild1 and  
garnish it according to ,art4  ,take    
,almonds1 and blanch them out of        
seething water1 and beat them till they 
come to a fine paste in a stone ,mortar1
 then take fine searsed sugar1 and so   
beat it altogether till it come to a    
prefect paste1 putting in now and then a
 spoonful of ,rose-water1 to keep it    
from oyling2 then cover your ,marchpane 
with a sheet of paper as big as a       

,charger1 then cut it round by that     
,charger1 and set an edge about it as   
about a ,tart1 then bottom it with      
,wafers1 then bake it in an ,oven1 or in
 a ,baking-pan1 and when it is hard and 
dry1 take it out of the ,oven1 and ice  
it with ,rose-water and ,sugar1 and the 
white of an ,egg1 being as thick as     
butter1 and spread it over thin with two
 or three feathers2 and then put it into
 the ,oven again1 and when you see it   
rise high and white1 take it out again  
and garnish it with some pretty conceit1
 and stick some long ,comfits upright in
 it1 so gild it1 then strow ,biskets and
 ,carrawayes on it4 ,if your ,marchpane 
be ,oyly in beating1 then put to it as  
much ,rose-water as will make it almost 
as thin as to ice4    ,lozenges  ,take  
,blossoms of ,flowers1 and beat them in 
a bowl-dish1 and put them in as much    
clarified ,sugar as may come to the     
colour of the cover1 then boile them    
with stirring1 till it is come to ,sugar
 again2 then beat it fine1 and searse   

it1 and so work it up to paste with a   
little ,gum ,dragon1 steep it in        
,rose-water1 then print it with your    
mould1 and being dry1 keep it up4    ,to
 make ,walnuts artificial4  ,take       
searsed ,sugar1 and ,cinnamon1 of       
quantity a like1 work it up with a      
little ,gum ,dragon1 steep it in        
,rose-water1 and print it in a mould    
made like a ,walnut-shell1 then take    
white ,sugar ,plates1 print it in a mold
 made like a ,walnut kernel1 so when    
they are both dry1 close them up        
together with a little ,gum ,dragon     
betwixt1 and they will dry as they lie4 
,to make ,collops like ,bacon of        
,marchpane4  ,take some of your         
,marchpane ,paste1 and work it in red   
,saunders till it be red2 then rowl a   
broad sheet of white ,paste1 and a sheet
 of red ,paste1 three of the white1 and 
four of the red1 and so one upon another
 in mingled sorts1 every red between1   
then cut it overthwart1 till it look    
like ,collops of ,bacon1 then dry it4   

,to make artificial ,fruits4  ,take a   
,mould made of ,alablaster1 three yolks1
 and tye two pieces together1 and lay   
them in water an hour1 and take as much 
sugar as will fill up your mold1 and    
boil it in a ,manus ,christi1 then pour 
it into your mould suddenly1 and clap on
 the lid1 round it about with your hand1
 and it will be whole and yellow1 then  
colour it with what colour you please1  
half red1 or half yellow1 and you may   
yellow it with a little ,saffron steept 
in water4      ,touching ,preserves and 
,pomanders4   ,to make an excellent     
perfume to burn between two ,rose       
leaves4  ,take an ounce of ,juniper1 an 
ounce of ,storax1 half a dozen drops of 
the water of ,cloves1 six grains of     
,musk1 a little ,gum ,dragon steept in  
water1 and beat all this to paste1 then 
roll it in little pieces as big as you  
please1 then put them betwixt two       
,rose-leaves1 and so dry them in a dish 
in an ,oven1 and being so dried1 they   
will will burn with a most pleasant     

smell4    ,to make ,pomander4  ,take an 
ounce of ,benjamin1 an ounce of ,storax1
 and an ounce of ,laudanum1 heat a      
,mortar very hot1 and beat all these    
,gums to a perfect paste2 in beating of 
it1 put in six grains of ,musk1 four    
grains of ,civet2 when you have beaten  
all this to a fine paste with you hands 
with ,rose-water1 rowl it round betwixt 
your hands1 and make holes in the heads1
 and so string them while they be hot4  
,to make an ,ipswich ,water4  ,take a   
pound of fine white ,castle-soap shave  
it thin in a pint of ,rose-water1 and   
let it stand two or three days2 then    
pour all the water from it1 and put to  
it half a pint of freshwater2 and so let
 it stand one whole day1 then pour out  
that1 and put half a pint more1 and let 
it stand a night more then put to it    
half an ounce of powder called sweet    
,marjoram1 a quarter of an ounce of the 
powder of ,winter-,savory1 two or three 
drops of the ,oyl of ,spike1 and the    
,oyl of ,cloves1 three grains of ,musk1 

and as much ,ambergreese2 work all these
 together in a fair ,mortar1 with the   
powder of an ,almond ,cake dryed1 and   
beaten as small as fine flour1 so rowl  
it round in your hands in ,rose-water4  
,to make a sweet ,smell4  ,take the     
,maste of a sweet ,apple-tree1 being    
gathered betwixt the two ,lady-dayes1   
and put to it a quarter of ,damask      
,rose-water1  dry it in a dish in an    
,oven2 wet in drying two or three times 
with ,rose-water1 then put to it an     
ounce of ,benjamin1 an ounce of ,storax 
,calamint3 these ,gums being beaten to  
powder1 with a few leaves of ,roses1    
then you may put what cost of ,smells   
you will bestow1 as much ,civet or      
,ambergreese1 and beat it altogether in 
a ,pomander or a ,bracelet4             
,touching ,wine4   ,to make ,hypocras4  
,take four ,gallons of ,claret ,wine1   
eight ounces of ,cinnamon1 three        
,oranges1 of ,ginger1 ,cloves1 and      
,nutmegs a small quantity1 ,sugar six   
pound1 three sprigs of ,rosemary1 bruise

 all the spices somewhat small1 and so  
put them into the ,wine1 and keep them  
close stopped1 and often shaked together
 a day or two1 then let it run through a
 gelly bag twice or thrice with a quart 
of new ,milk4    ,the ,lady ,thornburghs
 ,syrup of ,elders4  ,take              
,elder-berries when they be red1 bruise 
them in a stone ,mortar1 strain the     
juyce1 and boil it to a consumption of  
almost half1 scum it very clear1 take it
 off the fire whilest it is hot1 put in 
sugar to the thickness of a syrup2 put  
it no more on the fire1 when it is cold1
 put it into ,glasses1 not filling them 
to the top1 for it will work like ,beer4
  ,this cleanseth the stomach and       
spleen1 and taketh away all obstructions
 of the ,liver1 by taking the quantity  
of a spoonful in a morning1 and fasting 
a short time after it4    ,to make gelly
 of ,raspis the best way4  ,take the    
,raspis1 and set them over the fire in a
 ,posnet1 and gather out the thin juyce1
 the bottom of the skillet being cooled 

with fair water1 and strain it with a   
fine strainer1 and when you have as much
 as you will1 then weigh it with ,sugar1
 and boil them till they come to a      
,gelly1 which you may perceive by       
drawing your finger on the back of the  
spoon4    ,to dry ,fox ,skins4  ,take   
your shee ,fox ,skins1 nail them upon a 
board as strait as you can1 then brush  
them as clean as you can1 then take     
,aqua ,fortis1 and put into it a six    
pence1 and still put in more as long as 
it will dissolve it1 then wash your skin
 over with this water1 and set it to dry
 in the sun2 and when it is dry1 wash it
 over with the spirits of wine2 this    
must be done in hottest time of ,summer4
      ,choice ,secrets made known4   ,to
 make true ,magistery of ,pearl4        
,dissolve two or three ounces of fine   
seed ,pearl in distilled ,vinegar1  when
 it is perfectly dissolved1 and all     
taken up1 pour the ,vinegar into a clean
 glass ,bason2 then drop some few drops 
of ,oyl of ,tartar upon it1  it will    

cast down the ,pearl into fine ,powder1 
then pour the ,vinegar clean off softly1
 then put to the ,pearl clear ,conduit  
or ,spring water2 pour that off1 and do 
so often untill the taste of the        
,vinegar and ,tartar be clean gone1 then
 dry the powder of ,pearl upon warm     
embers1 and keep it for your use4       
,how to make ,hair grow4  ,take half a  
pound of ,aqua ,mellis in the ,spring   
time of the year1 warm a little of it   
every ,morning when you rise in a       
,sawcer1 and tie a little spunge to a   
fine box comb1 and dip it in the water1 
and therewith moisten the roots of the  
,hair in combing it1 and it will grow   
long1 thick1 and curled in a very short 
time4    ,to write ,letters of ,secret1 
that they cannot be read without the    
directions following4  ,take fine       
,allum1 beat it small1 and put a        
reasonable quantity of it into water1   
then write with the said water4  ,the   
work cannot be read1 but by steeping    
your paper in fair running water4  ,you 

may likewise write with ,vinegar1 or the
 juyce of ,lemon or ,onion2 if you would
 read the same1 you must hold it before 
the fire4    ,how to keep ,wine from    
,sowring4  ,tye a piece of very salt    
,bacon on the inside of your barrel1 so 
as it touch not the ,wine1 which will   
preserve ,wine from sowring4    ,to take
 out ,spots of ,grease or ,oyl4  ,take  
bones of sheeps feet1 burn them almost  
to ashes1 then bruise them to powder1   
and put of it on the spot1 and lay it in
 the sun when it shineth hottest1 when  
the powder becomes black1 lay on fresh  
in the place till it fetch out the      
spots1 which will be done in a very     
short time4    ,to make hair grow black1
 though any colour4  ,take a little     
,aqua ,fortis1 put therein a groat or   
sixpence1 as to the quantity of the     
aforesaid water1 then set both to       
dissolve before the fire1 then dip a    
small spunge in the said water1 and wet 
your beard or hair therewith2 but touch 
not the skin4    ,king ,edwards perfume4

  ,take twelve spoonfuls of right red   
,rose-water1 the weight of six pence in 
fine powder of ,sugar1 and boil it on   
hot ,embers and ,coles softly1 and the  
house will smell as though it were full 
of ,roses2 but you must burn the sweet  
,cypress wood before1 to take away the  
gross air4    ,queen ,elizabeths        
,perfume4  ,take eight spoonfuls of     
,compound water1 the weight of two pence
 in fine powder of ,sugar1 and boil it  
on hot ,embers and ,coals1 softly1 and  
half an ounce of sweet ,marjoram dried  
in the ,sun1 the weight of two pence of 
the powder of ,benjamin4 ,this ,perfume 
is very sweet1 and good for the time4   
,mr4 ,ferene of the ,new ,exchange1     
,perfumer to the ,queen1 his rare       
,dentifrice1 so much approved of at     
,court4  ,first take eight ounces of    
,ireos roots1 also four ounces of       
,pomistone1 and eight ounces of         
,cutle-bone1 also eight ounces of       
,corral1 and a pound of ,brick if you   
desire to make them red2 but he did     

oftener make them white1 and then       
instead of the ,brick did take a pound  
of fine ,alabaster2 all this being      
throughly beaten1 and sifted through a  
fine searse1 the powder is then ready   
prepared to make up in a paste1 which   
must be done as follows4    ,to make the
 said ,powder into ,paste4  ,take a     
little ,gum ,dragant1 and lay it in     
steep twelve hours1 in ,orange flower   
water1 or ,damask ,rose-water1 and when 
it is dissolved1 take the sweet ,gum1   
and grind it on a ,marble stone with the
 aforesaid powder1 and mixing some crums
 of white bread1 it will come into a    
,paste1 the which you may make          
,dentifrices1 of what shape or fashion  
you please1 but rolls is the most       
commodious for your use4    ,the        
,receipt of the ,lady ,kents powder1    
presented by her ,ladyship to the       
,queen4  ,take white ,amber1 ,crabs     
eyes1 red ,corral1 ,harts-horn and      
,pearl1 all prepared several1 of each a 
like proportion1 tear and mingle them1  

then take ,harts-horn gelly1 that hath  
some ,saffron put into a bag1 dissolve  
into it while the gelly is warm1 then   
let the gelly cool1 and therewith make a
 paste of the powders1 which being made 
up into little balls1 you must dry      
gently by the fire side4 ,pearl is      
prepared by dissolving it with the juyce
 of ,lemons1 ,amber prepared by beating 
it to powder2 so also ,crabs-eyes and   
,coral1 ,harts-horn prepared by burning 
it in the fire1 and taking the shires of
 it especially1 the pith wholly         
rejected4    ,a ,cordial ,water of ,sir 
,walter ,raleigh4  ,take a gallon of    
,strawberries1 and put them into a pint 
of ,aqua vit1 let them stand for four or
 five days1 strain them gently out1 and 
sweeten the water as you please with    
fine ,sugar2 or else with perfume4      
,the ,lady ,malets ,cordial ,water4     
,take a pound of fine ,sugar beaten and 
put to it a quart of running water1 pour
 it three or four times through a bag2  
then put a pint of ,damask ,rose-water1 

which you must always pour still through
 the bag1 then four penniworth of       
,angelica water1 four pence in          
,clove-water1 four pence of ,rosa       
,solis1 one pint of ,cinnamon-water1 or 
three pints and a half ,aqua vit1 as you
 find it in taste2 put all these        
together three or four times through the
 bag or strainer1 and then take half an 
ounce of good ,muskallis and cut them   
grosly1  put them into a glass1 and fill
 them with the water1 c4         99     
99       99       99       99  ,a       
,sovereign ,water of ,dr4 ,stephens1    
which he long times used1 wherewith he  
did many ,cures2 he kept secretly till a
 little before his death1 and then he   
gave it to the ,lord ,arch-bishop of    
,canterbury in writing1 being as        
followeth1 viz4         99       99     
99       99       99  ,take a ,gallon of
 good ,gascoine ,wine1 and take ,ginger1
 ,gallingale1 ,cinamon1 ,nutmegs1       
,cloves1 ,grains1 ,anniseeds1           
,fennil-seed1 of every of them a dram1  

then take ,caraway-seed1 of red ,mints1 
,roses1 ,thime1 ,pellitory of the ,wall1
 ,rosemary1 wild ,thime1 ,camomil1 the  
leaves if you cannot get the flowers1 of
 small ,lavander1 of each a handful1    
then bray the ,spices small1 and bray   
the ,herbs1 and put all into the ,wine1 
and let it stand for twelve hours1      
stirring divers times1 then still it in 
a ,limbeck1 and keep the first water1   
for it is best1 then put the second     
water by it self1 for it is good1 but   
not of such vertues1 c4   ,the ,vertues 
of this water4  ,it comforts the        
,spirits ,vital1 and helps all inward   
,diseases that come of cold1 it is good 
against the shaking of the ,palsie2 it  
cures the contraction of the ,sinews1   
helps the conception of ,women if they  
be ,barren1 it kills the ,worms in the  
,belly and ,stomach2 it cures the cold  
,dropsie1 and helps the ,stone in the   
,bladder1 and in the ,reins of the back2
 it helps shortly the stinking breath1  
and whosoever useth this ,water morning 

and evening1 7and not too often7 it     
preserveth him in good liking1 and will 
make him seem young very long1 and      
,comforteth nature marvellously2 with   
this water did ,dr4 ,stephens preserve  
his life1 till extream age would not let
 him go or stand and he continued five  
years1 when all the ,physicians judged  
he would not live a year longer1 nor did
 he use any other ,medicine but this1 c4
    ,a ,plague ,water to be taken one   
spoonful every four hours with one sweat
 every time4  ,take ,scabious2 ,betony1 
,pimpernel1 and ,turmentine-roots1 of   
each a pound1 steep these all night in  
three gallons of strong ,beer1 and      
distil them all in a ,limbeck1 and when 
you use it1 take a spoonful thereof     
every four hours1 and sweat well after  
it1 draw two quarts of water1 if your   
,beer be strong1 and mingle them both   
together4    ,poppy water4  ,take four  
pound of the flower of ,poppies well    
pickt and sifted1 steep them all night  
in three ,gallons of ,ale that is       

strong1 and still it in a ,limbeck2 you 
may draw two quarts1 the one will be    
strong and the other will be small1 c4  
,a ,water for a ,consumption1 or for a  
,brain that is weak4  ,take ,cream 7or  
new milk7 and ,claret-wine1 of each     
three pints of ,violet-flowers1 ,bugloss
 and ,borage-flowers1 of each a         
spoonful1 ,comfrey1 ,knot-grass1 and    
,plantane of these half a handful1 three
 or four ,pome-waters sliced1 a stick of
 ,liquorish1 some ,pompion seeds and    
strings2 put to this a ,cock that hath  
been chased and beaten before he was    
killed1 dress it as to boil1 and parboil
 it until there be no blood in it2 then 
put them in a pot1 and set them over    
your ,limbeck1 and the soft fire2 draw  
out a pottle of water1 then put your    
water in a ,pipkin over a ,charcoal     
fire1 and boil it a while1 dissolve     
therein six ounces of white             
,sugar-candy1  two penny weight of      
,saffron3 when it is cold strain it into
 a glass1  let the ,patient drink three 

or four spoonfuls three or four times a 
day blood-warm2 your ,cock must be cut  
into small pieces1  the bones broken1   
and in case the flowers and herbs are   
hard to come by1 a spoonful of their    
stilled waters are to be used4          
,another of the same4  ,take a pottle of
 good ,milk1 one pint of ,muscadine1    
half a pint of red ,rose-water1 a penny 
manchet sliced thin1 two handfuls of    
,raisins of the sun stoned1 a quarter of
 a pound of fine sugar1 sixteen ,eggs   
beaten2 mix all these together1 then    
distill them in a common still with a   
soft fire1 then let the ,patient drink  
three or four spoonfuls at a time blood 
warm1 being sweetned with ,manus        
,christi made with ,corral and ,pearl2  
when your things are all in the still1  
strew four ounces of ,cinamon beaten2   
this water is good to put into broath1  
c4    ,a good ,stomach ,water4  ,take a 
quart of ,aqua ,composita1 or ,aqua vit1
 7the smaller7 and put into it one      
handful of ,cowslip flowers1 a good     

handful of ,rosemary flowers1 sweet     
,marjoram1 a little ,pellitory of the   
,wall1 a little ,betony and ,balm1 of   
each a little handful1 ,cinnamon half an
 ounce1 ,nutmegs a dram1 ,anniseeds1    
,coriander seeds1 ,caroway seeds1       
,gromel seeds1 ,juniper berries1 of each
 a dram1 bruise the spice and seed1 and 
put them into ,aqua ,composita1 or ,aqua
 vit1 with your ,herbs together1 and put
 into them a pound of very fine sugar1  
stir them well together1 and put them   
into a glass and let it stand in the sun
 nine days1 and stir it every day2 two  
or three ,dates1 and a little race of   
,ginger sliced into it will make it the 
better1 especially against wind1 c4     
,a ,bag of purging ,ale4  ,take of      
,agrimony1 ,speedwell1 ,liverwort1      
,scurvy-grass1 ,water-cresses1 of each a
 handful1 of ,monks ,rhubarb1 and red   
,madder1 of each half a pound1 of       
,horseradishes three ounces1 ,liquorish 
two ounces1 ,sassafrage four ounces1    
,sena seven ounces1 sweet ,fennil-seeds 

two drams1 ,nutmegs four2 pick and wash 
your ,herbs and ,roots1 and bruise them 
in a ,mortar1 and put them in a bag made
 of a ,bolter1  so hang them in three   
gallons of middle ,ale1 and let it work 
in the ,ale1 and after three days you   
may drink it as you see occasion1 c4    
,the ,ale of ,health and ,strength1 by  
,viscount ,st4 ,albans4  ,take          
,sassafras wood half an ounce1          
,sarsaparilla three ounces1 white       
,saunders one ounce1 ,chamapition an    
ounce1 ,china-root half an ounce1 ,mace 
a quarter of an ounce1 cut the wood as  
thin as may be with a knife into small  
peices1 and bruise them in a ,mortar2   
put to them these sorts of ,herbs1      
7viz47 ,cowslip flowers1                
,roman-wormwood1 of each a handful1 of  
,sage1 ,rosemary1 ,betony1 ,mugwort1    
,balm and ,sweet-marjoram1 of each half 
a handful1 of ,hops2 boil all these in  
six gallons of ,ale till it come to     
four2 then put the wood and hearbs into 
six gallons of ,ale of the second wort1 

and boil it till it come to four1 let it
 run from the dregs1 and put your ,ale  
together1 and tun it as you do other    
purging ,ale1 c4    ,a ,water excellent 
good against the ,plague4  ,take three  
pints of ,malmsey1 or ,muscadine1 of    
,sage and ,rue1 of each one handful1    
boil them together gently to one pint1  
then strain it and set it on the fire   
again1 and put to it one penniworth of  
,long ,pepper1 ,ginger four drams1      
,nutmegs two drams1 all beaten together1
 then let it boil a little1 take it off 
the fire1 and while it is very hot1     
dissolve therein six penniworth of      
,mithridate1 and three penniworth of    
,venice ,treacle1 and when it is almost 
cold put to it a pint of strong         
,angelica water1 or so much ,aqua vit1  
and so keep it in a glass close stopped4
    ,a ,cordial ,cherry-water4  ,take a 
pottle of ,aqua vit1 two ounces of ripe 
,cherries stoned1 ,sugar one pound1     
twenty four ,cloves1 one stick of       
,cinamon1 three spoonfuls of aniseeds   

bruised1 let these stand in the ,aqua   
vit fifteen days1 and when the water    
hath fully drawn out the tincture1 pour 
it off into another glass for your use1 
which keep close stopped1 the ,spice and
 the ,cherries you may keep1 for they   
are very good for winde in the ,stomach4
    ,the ,lord ,spencers ,cherry-water4 
,take a pottle of new ,sack1 four pound 
of through ripe ,cherries stoned1 put   
them into an earthen pot1 to which put  
an ounce of ,cinnamon1 ,saffron         
unbruised one dram1 tops of ,balm1      
,rosemary or their flowers1 of each one 
handful1 let them stand close covered   
twenty four hours1 now and then stirring
 them2 then put them into a cold ,still1
 to which put of beaten ,amber two      
drams1 ,corianderseed one ounce1        
,alkerms one dram1 and distill it       
leisurely1 and when it is fully         
distilled1 put to it twenty grains of   
,musk4 ,this is an excellent ,cordial1  
good for ,faintings and ,swoundings1 for
 the ,crudities of the ,stomach1 ,winde 

and ,swelling of the ,bowels1 and divers
 other evil ,symptomes in the ,body of  
,men and ,women4    ,the ,herbs to be   
distilled for ,usquebath4  ,take        
,agrimony1 ,fumitory1 ,betony1 ,bugloss1
 ,wormwood1 ,harts-tongue1 ,carduus     
,benedictus1 ,rosemary1 ,angelica1      
,tormentil1 of each of these for every  
gallon of ,ale one handful1 ,anniseed1  
and ,liquorish well bruised half a      
pound1 still these together1 and when it
 is stilled1 you must infuse ,cinamon1  
,nutmeg1 ,mace1 ,liquorish1 ,dates1 and 
,raisins of the ,sun1 and sugar what    
quantity you please4 ,the infusion must 
be till the colour please you4    ,dr4  
,kings way to make ,mead4  ,take five   
quarts and a pint of water1 and warm it1
 then put one quart of ,honey to every  
gallon of ,liquor1 one ,lemon1 and a    
quarter of an ounce of ,nutmegs2 it must
 boil till the scum rise black1 that you
 will have it quickly ready to drink1   
squeeze into it a ,lemon when you tun   
it4 ,it must be cold before you tun it  

up4    ,to make ,syrup of ,rasberries4  
,take nine quarts of ,rasberries1 clean 
pickt1 and gathered in a dry day1 and   
put to them four quarts of good ,sack1  
into an earthen pot1 then paste it up   
very close1 and set it in a ,cellar for 
ten days1 then distill it in a ,glass or
 ,rosestill1 then take more ,sack and   
put in ,rasberries to it1 then when it  
hath taken out all the colour of the    
,raspis1 strain it out and put in some  
fine ,sugar to your taste1 and set it on
 the fire1 keeping it continually       
stirring till the scum doth rise2 then  
take it off the fire1 let it not boil1  
skim it very clean1 and when it is cold 
put it to your distilled ,raspis2 colour
 it no more than to make it a pale      
,claret ,wine4 ,this put into bottles or
 ,glasses stopt very close4    ,to make 
,lemon ,water4  ,take twelve of the     
fairest ,lemons1 slice them1 and put    
them into two pints of ,white wine1 and 
put to them ,cinamon two drams1         
,gallingale two drams1 of ,rose-leaves1 

,borage and ,bugloss flowers1 of each   
one handful1 of yellow ,saunders one    
dram2 steep all these together twelve   
hours2 then distill them gently in a    
,glass still untill you have distilled  
one pint and an half of the ,water1 and 
then adde to it three ounces of ,sugar2 
one grain of ,ambergreese1 and you will 
have a most pleasing cleansing ,cordial 
water for many uses4    ,to make        
,gilly-flower ,wine4  ,take two ounces  
of dryed ,gilly-flowers1 and put them   
into a pottle of ,sack1 and beat three  
ounces of ,sugar-candy1 or fine ,sugar  
and grind some ,ambergreese1 and put it 
in the bottle and shake it oft1 then run
 it through a gelly bag1 and give it for
 a great ,cordial after a weeks standing
 or more4 ,you may make ,lavander as you
 do this4    ,the ,lady ,spotswood      
,stomach ,water4  ,take white ,wine one 
pottle1 ,rosemary and ,cowslip flowers1 
of each one handful1 as much ,betony    
leaves1 ,cinamon and ,cloves grosly     
beaten1 of both one ounce2 steep all    

these three dayes1 stirring it often2   
then put to it ,mithridate four ounces1 
and stir it together1 and distil it in  
an ordinary still4    ,water of ,time   
for the ,passion of the ,heart4  ,take a
 quart of white ,wine1 and a pint of    
,sack1 steep in it as much broad ,thime 
as it will wet1 put to it of ,galingale 
and ,calamus ,aromaticus1 of each one   
ounce1 ,cloves1 ,mace1 ,ginger1 and     
grains of ,paradise two drams1 steep    
these all night1 the next morning distil
 it in an ordinary still1 drink it warm 
with ,sugar4    ,a ,receipt to make     
damnable ,hum4  ,take ,species de       
,gemmis1 ,aromaticum ,rosatum1          
,diarrhodon ,abbatis1 ,ltificans        
,galeni1 of each four drams1 ,loaf-sugar
 beaten to powder half a pound1 small   
,aqua ,vit three ,pints1 strong         
,angelica water one pint2 mix all these 
together1 and when you have drunk it to 
the ,dregs1 you may fill it up again    
with the same quantity of water4 ,the   
same powders will serve twice1 and after

 twice using it1 it must be made new    
again4    ,an admirable ,water for sore 
,eyes4  ,take ,lapis ,tuti2 ,aloes      
,hepatica1 fine hard sugar1 of each     
three drams1 beat them very small1 and  
put them into a ,glass of three pints1  
to which put red ,rose-water and white  
,wine1 of each one pint2 set the ,glass 
in the ,sun1 in the ,month of ,july1 for
 the whole ,month1 shaking it twice in a
 day for all that while2 then use it as 
followeth1 put one drop thereof into the
 ,eye in the evening1 when the party is 
in bed1 and one drop in the morning an  
hour before the ,patient riseth3        
,continue the use of it till the ,eyes  
be well4 ,the older the ,water1 the     
better it is4 ,most approved4    ,a     
,snail ,water for weak ,children1 and   
old ,people4  ,take a pottle of ,snails1
 and wash them well in two or three     
waters1 and then in small ,beer1 bruise 
them shells and all1 then put them into 
a gallon of red ,cows ,milk1 red ,rose  
leaves dried1 the whites cut off1       

,rosemary1 sweet ,marjoram1 of each one 
handful1 and so distil them in a cold   
still1 and let it drop upon powder of   
white ,sugar candy in the receiver2     
drink of it first and last1 and at four 
a clock in the afternoon1 a wine-glass  
full at a time4    ,clary ,water for the
 ,back1 ,stomach1 c4  ,take three       
gallons of midling ,beer1 put in a great
 brass ,pot of four gallons1 and put to 
it ten handfuls of ,clary gathered in a 
dry day1 ,raisins of the ,sun stoned    
three pounds1 ,anniseeds1 and           
,liquorish1 of each four ounces1 the    
whites and shells of twenty four eggs1  
or half so many1 if there be not so much
 need1 beat the shells small1 and mix   
them with the whites2 put to the bottoms
 of three white loaves1 put into the    
,receiver one pound of white            
sugar-candy1 or so much fine loaf sugar 
beaten small1 and distill it through a  
,limbeck1 keep it close1 and be seldom  
without it2 for it reviveth very much   
the stomach and heart1 strengtheneth the

 back1 procureth appetite and digestion1
 driveth away ,melancholly1 sadness and 
heaviness of the heart1 c4    ,dr4      
,montfords ,cordial ,water4  ,take      
,angelica leaves twelve handfuls1 six   
leaves of ,carduus ,benedictus1 ,balm   
,sage1 of each five handfuls1 the seeds 
of ,angelica and sweet ,fennil1 of each 
five ounces bruised1 scraped and bruised
 ,liquorish twelve ounces1 ,aromaticum  
,rosatum1 ,diamoscus dulcis1 of each six
 drams2 the ,herbs being cut small1 the 
seeds and ,liquorish bruised1 infuse    
them into two gallons of ,canary ,sack  
for twenty four hours1 then distill it  
with a gentle fire1 and draw off onely  
five pints of the spirits1 which mix    
with one pound of the best ,sugar       
dissolved into a ,syrup in half a pint  
of pure red ,rose-water4    ,aqua       
,mirabilis1 ,sir ,kenelm ,digby's way4  
,take ,cubebs1 ,gallingale1 ,cardamus1  
,melliot flowers1 ,cloves1 ,mace1       
,ginger1 ,cinamon1 of each one dram     
bruised small1 juyce of ,celandine one  

pint1 juyce of ,spearmint half a pint1  
juyce of ,balm half a pint1 sugar one   
pound1 flower of ,cowslips1 ,rosemary1  
,borage1 ,bugloss1 ,marigolds1 of each  
two drams1 the best ,sack three pints1  
strong ,angelica water one pint1 red    
,rose-water half a pint1 bruise the     
,spices and flowers1  steep them in the 
,sack  ,juyces one night1 the next      
morning distill it in an ordinary       
,limbeck or glass still1 and first lay  
,hearts-tongue leaves in the bottom of  
the ,still4   ,the ,vertues of the      
precedent ,water4  ,this ,water         
preserveth the ,lungs without           
grievances1 and helpeth them2 being     
wounded1 it suffereth the blood not to  
putrifie1 but multiplieth the same2 this
 water suffereth not the heart to burn1 
nor melancholly1 nor the ,spleen to be  
lifted up above nature2 it expelleth the
 ,rheum1 preserveth the ,stomach1       
conserveth ,youth1 and procureth a good 
colour1 it preserveth ,memory1 it       
destroyeth the palsie2 if this be given 

to one a dying1 a spoonful of it        
reviveth him2 in the summer use one     
spoonful a week fasting1 in the winter  
two spoonfuls4    ,a ,water for fainting
 of the ,heart4  ,take ,bugloss and red 
,rose-water of each one pint1 ,milk half
 a pint1 ,anniseeds and ,cinamon grosly 
bruised1 of each half an ounce1         
,maiden-hair two handfuls1 ,harts-tongue
 one handful1 both shred1 mix all       
together1 and distill it in an ordinary 
still1 drink of it morning and evening  
,with a little sugar4     ,a ,surfeit   
,water4  ,take half a bushel of red     
,corn ,poppy1 put it into a large dish1 
cover it with brown ,paper1 and lay     
another dish upon it1 set it in an ,oven
 after brown bread is baked divers times
 till it be dry1 which put into a pottle
 of good ,aqua vit1 to which put        
,raisins of the sun stoned half a pound1
 six figs sliced1 three ,nutmegs sliced1
 two flakes of ,mace bruised1 two races 
of ,ginger sliced1 one stick of         
,cinnamon bruised1 ,liquorish sliced one

 ounce1 ,aniseed1 ,fennil-seed1 and     
,cardamums bruised1 of each one dram2   
put all these into a broad glass body1  
and lay first some ,poppy in the bottom1
 then some of the other ingredients1    
then ,poppy again1 and so untill the    
,glass be full2 then put in the ,aqua   
vit1 and let it infuse till it be strong
 of the spices1 and very red with the   
,poppy1 close covered1 of which take two
 or three spoonfuls upon a surfeit1 and 
when all the liquor is spent1 put more  
,aqua vit to it1 and it will have the   
same effect the second time1 but no more
 after4    ,dr4 ,butlers ,cordial ,water
 against ,melancholly1 c4 most approved4
  ,take the flowers of ,cowslips1       
,marigolds1 ,pinks1                     
,clove-gilly-flowers1 single stock      
gilly-flowers1 of each four handfuls1   
the flowers of ,rosemary1 and ,damask   
,roses1 of each three handfuls1 ,borage 
and ,bugloss flowers1 and ,balm leaves1 
of each two handfuls2 put them in a     
quart of ,canary ,wine into a great     

,bottle or ,jug close stopped1 with a   
,cork1 sometimes stirring the flowers   
and wine together1 adding to them       
,anniseeds bruised one dram1 two        
,nutmegs sliced1 ,english ,saffron two  
pennyworth2 after some time of infusion1
 distill them in a cold ,still with a   
hot fire1 hanging at the ,nose of the   
,still ,ambergreece and ,musk1 of each  
one grain2 then to the distilled water  
put ,white ,sugar-candy finely beaten   
six ounces1 and put the glass wherein   
they are into hot water for one hour4   
,take of this water at one time three   
spoonfuls thrice a week1 or when you are
 ill1 it cureth all melancholly fumes1  
and infinitely comforts the spirits4    
,the admirable and most famous ,snail   
,water4  ,take a peck of garden shell   
snails1 wash them well in small beer1   
and put them in a hot ,oven till they   
have done making a noise1 then take them
 out1 and wipe them well from the green 
froth that is upon them1 and bruise them
 shells and all in a stone ,mortar1 then

 take a quart of earth worms1 scower    
them with salt1 slit them  wash them    
well with water from their filth1 and in
 a stone ,mortar beat them to pieces1   
then lay in the bottom of your distilled
 pot ,angelica two handfuls1 and two    
handfuls of ,celandine upon them1 to    
which put two quarts of ,rosemary       
flowers1 ,bears foot1 ,agrimony1 red    
,dock ,roots1 ,bark of ,barberries1     
,betony1 ,wood sorrel1 of each two      
handfuls1 ,rue one handful2 then lay the
 ,snails and worms on the top of the    
,herbs and ,flowers1 then pour on three 
,gallons of the strongest ,ale1 and let 
it stand all night1 in the morning put  
in three ounces of ,cloves beaten1 six  
penniworth of beaten ,saffron and on the
 top of them six ounces of shaved       
,harts-horn1 then set on the ,limbeck1  
and close it with paste1 and so receive 
the water by pints1 which will be nine  
in all1 the first is the strongest1     
whereof take in the morning two         
spoonfuls in four spoonfuls of small    

,beer1 and the like in the afternoon2   
you must keep a good ,diet and use      
moderate exercise to warm the blood4    
,this ,water is good against all        
,obstructions whatsoever4 ,it cureth a  
,consumption and ,dropsie1 the stopping 
of the ,stomach and ,liver4 ,it may be  
distilled with milk for weak people and 
children1 with ,harts-tongue and        
,elecampance4    ,a singular ,mint      
water4  ,take a still full of ,mints1   
put ,balm1 and ,penniroyal1 of each one 
good handful1 steep them in ,sack1 or   
,lees of ,sack twenty four hours1 stop  
it close1 and stir it now and then3     
,distill it in an ordinary ,still with a
 very quick fire1 and keep the ,still   
with wet cloaths1 put into the receiver 
as much sugar as will sweeten it1 and so
 double distill it4      ,distillings4  
,a most ,excellent ,aqua ,coelestis     
taught by ,mr4 ,philips ,apothecary4    
,take of ,cinamon one dram1 ,ginger half
 a dram1 the three sorts of ,saunders1  
of each of them three quarters of an    

ounce1 ,mace and cubebs1 of each of them
 one dram1 ,cardamom the bigger and     
lesser1 of each three drams1            
,setwall-roots half an ounce1 ,anniseed1
 ,fennil-seed ,basil-seed1 of each two  
drams1 ,angelica roots1 ,gilly-flowers1 
,thyme1 ,calamint1 ,liquorish1 ,calamus1
 ,masterwort1 ,pennyroyal1 ,mint1       
,mother of ,thyme1 ,marjoram1 of each   
two drams1 red ,rose-seed1 the flowers  
of ,sage and ,betony1 of each a dram and
 a half1 ,cloves1 ,galingal1 ,nutmegs1  
of each two drams1 the flowers of       
,stechados1 ,rosemary1 ,borage and      
,bugloss flowers1 of each a dram and    
half1 ,citron ,rindes three drams2      
bruise them all1 and put in these       
,cordial ,powders1 ,diamber ,aromaticum1
 ,diamascum1 ,diachoden1 the ,spices    
made with ,pearl1 of each three drams2  
infuse all these in twelve pints of     
,aqua ,vit2 in a glass1 close stopped   
for fifteen dayes1 often shaking it1    
then let it be put into a ,limbeck close
 stopped1 and let it be distilled       

gently2 when you have done1 hang in a   
cloth1 two drams of ,musk1 half a dram  
of ,ambergreese1 and ten or twelve      
grains of gold1 and so receive it to    
your use4    ,hypocras taught by ,dr4   
,twine for ,wind in the ,stomach4  ,take
 ,pepper1 ,grains1 ,ginger1 of each half
 an ounce1 ,cinnamon1 ,cloves1 ,nutmegs1
 ,mace1 of each one ounce grosly beaten1
 ,rosemary1 ,agrimony1 both shred of    
each a few crops1 red ,rose leaves a    
pretty quantity1 as an indifferent      
gripe1 a pound of ,sugar beaten2 lay    
these to steep in a gallon of good      
,rhenish or white-,wine in a close      
vessel1 stirring it two or three times a
 day the space of three or four dayes   
together1 then strain it through an     
,hypocras strainer1 and drink a draught 
of it before meat half an hour1 and     
sometimes after to help digestion4      
,marigold flowers distilled1 good for   
the pain of the ,head4  ,take ,marigold 
flowers1 and distill them1 then take a  
fine cloth and wet in the aforesaid     

distilled water1 and so lay it to the   
forehead of the ,patient1 and being so  
applied1 let him sleep if he can2 this  
with ,gods help will cease the pain4    
,a ,water good for ,sun burning4  ,take 
,water drawn off the ,vine dropping1 the
 flowers of white ,thorn1 ,bean-flowers1
 ,water ,lilly-flowers1 ,garden         
,lilly-flowers1 ,elder-flowers1 and     
,tansie-flowers1 ,althea-flowers1 the   
whites of ,eggs1 ,french ,barley4       
,the ,lady ,giffords cordial ,water4    
,take four quarts of ,aqua vit1 ,borrage
 and ,poppy-water1 of each a pint1 two  
pounds of ,sugar-candy1 one pound of    
figs sliced1 one pound of ,raisins of   
the ,sun stoned1 two handfuls of red    
,roses clipped and dried1 one handful of
 red ,mint1 half a handful of ,rosemary1
 as much of ,hysop1 a few ,cloves2 put  
all these in a great double ,glass close
 stopped1 and set it in the sun three   
months1 and so use it4    ,a water for  
one pensive and very sick1 to comfort   
the ,heart very excellent4  ,take a good

 spoonful of ,manus ,christi1 beaten    
very small into powder1 then take a     
quarter of a pound of very fine sugar1  
and beat it small1 and six spoonfuls of 
,cinamon water1 and put to it1 and ten  
spoonfuls of red ,rose-water2 mingle all
 these together1 and put them in a dish1
 and set them over a soft fire five or  
six walms1 and so let it be put into a  
glass1 and let the party drink thereof a
 spoonful or two1 as he shall see cause4
    ,to perfume ,water4  ,take ,malmsey 
or any kind of sweet water2 then take   
,lavender1 ,spike1 sweet ,marjoram1     
,balm1 ,orange peels1 ,thyme1 ,basil1   
,cloves1 ,bay leaves1 ,woodbine flowers1
 red and white ,roses1 and still them   
all together4  ,,finis4     ,the ,table4
   ,ale of health and strength4  ,almond
 ,bisket4  ,apricock cakes how to make4 
,aqua mirabilis1 ,sir ,kenelm ,digby's  
way4  ,aqua ,coelestis4  ,cake the ,lady
 ,elizabeths way4  ,cakes how to make1  
c4  ,cakes of ,pear-plums4  ,clear cakes
 of ,plums4  ,collops like bacon of     

,marchpane4  ,cherry water4  ,cordial   
,cherry water4  ,cherry water by the    
,lord ,spencer4  ,chips of ,quinces4    
,cordial water by ,sir ,walter ,raleigh4
  by the ,lady ,malet4  by ,doctor      
,muntford4  by ,doctor ,butler4  by the 
,lady ,gifford4  ,conserve for a cough  
or consumption of the ,lungs4  ,conserve
 of ,borage flowers4  ,betony4          
,lavender flower4  ,lemons4  ,oranges4  
,piony4  ,pippins4  ,quinces4  ,roses   
boyl'd4  unboild4  ,roses4  ,sage4      
,violets4  ,marjoram4  ,candy1 or clear 
,rockcandy flowers4  ,candy ,apricocks4 
,barberries4  ,chicory roots4           
,cherries4  ,citrons4  ,grapes4  ,orange
 roots4  ,orange pills4  ,pippins1      
,pears1 ,plums4  ,rosemary-flowers in   
the sun4  ,spanish flowers4  ,suckets of
 ,oranges1 ,lemons1 c4  ,dry ,fox-skins 
how4  ,dry ,apricoks4  ,cherries4       
,plums4  ,pippins or ,pears4  ,pippins  
or ,pear-,plums without sugar4          
,dentifrices the best and paste of the  
same4  ,damnable ,hum4  ,french ,tart to

 make4  ,fruits to dry or ,candy after  
preserved4  ,fruit artificial to make4  
,gelly of ,pippins4  ,of ,raspiss4      
,gilly-flower ,wine4  ,hair to make     
grow4  ,to grow black4  ,hypocras4      
,doctor ,twines way4  ,jumbals of       
,apricocks or ,quinces4  ,ipswich water4
  ,italian ,bisquet4  ,juyce of         
,liquorish4  ,letters to write secretly4
  ,lozenges  ,of red ,roses4  ,lemon    
water4  ,magistery of ,pearl4           
,marchpane to ice and gild4  ,marmalet  
of ,damsins4  ,oranges4  ,plums4        
,quinces4  ,mead1 ,doctor ,kings way4   
,mint-,water4  ,marigold-flowers distild
 good for the head4  ,naples-,bisquet4  
,orange-,water4  ,orange-,cakes4        
,preserves4  ,to preserve ,artichokes   
young4  ,apricocks4  ,barberries4       
,cherries4  ,damsins4  ,elecampane-root4
  ,fruit green4  ,grapes4  ,green plums4
  ,lemons4  ,oranges4  ,pear-plums white
 or green4  ,pippins1 or ,peaches4      
,plums red or black4  ,quinces white4   
,white or red4  ,respass4  ,paste of    

,apricocks4  ,citrons4                  
,elecampane-roots4  ,flowers with its   
natural taste4  ,oranges and ,lemons4   
,pippins like leaves1 and some like     
plums1   with their stones and stalks in
 them4  ,rasberries or ,english         
,currans4  ,perfumes1 for ,cloathes1    
,gloves4  ,perfumes excellent4  ,k4     
,edwards4  ,q4 ,elizabeths4  ,perfume   
water4  ,purging-bag for ,ale4          
,plague-water4  ,poppy-water4           
,pomander4  ,pomatum good4              
,prince-,bisquet4  ,powder the ,lady    
,kents4  ,quinces for pies4  ,quiddony  
of ,pippins4  ,of all kinds of plums4   
,raisin ,wine4  ,rasberry ,wine4        
,shrubbery cakes4  ,sweet smell4  ,sweet
 powder to break4  ,syrup of            
,clove-gillyflowers4  ,of ,hysop for    
colds4  ,lemons or ,citrons4  ,elders4  
,rasberries4  ,spots of grease or ,oyle 
to take out4  ,dr4 ,stephens sovereign  
,water4  ,stomach water the ,lady       
,spotswoods4  ,snail-water most         
excellent4  ,sugar of ,wormwood1 ,mint1 

,aniseed c4  ,of ,roses4  ,surfeit      
water4  ,tincture of ,ambergreese4      
,usquebath distilled with herbs4        
,walnuts artificial4  ,wine to keep from
 souring4  ,water for a ,consumption4   
,for the stomach4  ,the ,plague4  ,of   
,time for passion of the heart4  ,for   
sore eyes4  ,of ,snails for children and
 old people4  ,of ,clary for the back   
and stomach4  ,for fainting of the      
heart4  ,sunburning4  ,one pensive to   
comfort the heart4  ,,finis4