1. How to preſerue Eringo roots, Aenula Campana, and ſo of others in the ſame manner

S • eth them til they be tender, then take a • ay the piths of thē, and leaue them in a colāder til they haue dropped as much as they will, thē hauing a thin ſirup ready, put thē being cold into the ſirup being alſo colde, and let them ſtand ſo three dayes, then boyle the ſirup (adding ſome more freſh ſirup vnto it to ſupply that which the roots haue drunk vp) a little higher, and at three dayes end boyle the ſirup againe without anie new addition, vnto the full height of a preſeruing ſirup, and put in your roots, and ſo keepe them. Rootes preſerued in this maner will eate verie tender, becauſe they neuer boiled in the ſirup.

2. How to make muske ſugar of common ſugar.

BRuſe 4 or 6. graines of muske, place them in a peece of ſarcenet, fine lawne or cambricke doubled, lay this in the bottome of a gallie pot, ſtraining your Sugar thereon, ſtop your pot cloſe, and all the ſugar in a fewe dayes will both ſent and taſte of muske, and when you haue ſpent that ſugar, you may lay more ſugar thereon, which will alſo receiue the like impreſsion. Such muske ſugar is fold for two ſhillings the pound.

3. How to drie Roſeleaues in a moſt excellent maner.

WHen you haue newly taken out your breade, then put in your Roſes in a ſieue firſt clipping away the whites, that they may be all of one colour, lay them about one inch in thickneſſe in the ſieue, & when they haue ſtood halfe an houre or therabout they will growe whitiſh on the top, let them yet remaine without ſtirring till the vppermoſt of them be fully dried, then ſtir thē together, and leaue them about one other halfe houre, and if you finde them drie in the top, ſtir them together againe, & ſo continue this worke vntill they bee throughly dried, then put them hote as they are into an earthen pot hauing a narrow mouth, and being wel leaded within, (the Refiners of gold and ſiluer, call theſe pottes hookers) ſtop it with corke, and wet parchment, or with Waxe and Roſen mixed together, and hang your pot in a chimney or neere a continuall fire, & ſo they will keep exceeding faire in color & moſt delicate in ſente. And if you feare their relenting, take the Roſeleaues about Candlemas, and put them once again into a ſieue ſtirring them vp and downe often til they be drie, and then put them vp againe hote into your potte. Note that you muſt ſet vp your ouen lidde, but not lute it about when you ſet in your Roſeleaues, either the firſt or ſecond time. poſt. numero 6.

4. A moſt excellent ſirup of Violets, both in taſte and tincture.

EXpreſſe the iuice of clipt Violets, & to three parts of iuice take one fourth parte of conduit water, put the ſame into an Alablaſter morter, with the leaues vvhich you haue ſtamped, and wring the ſame out through a cloth, as you did at the firſt into the other iuice, put thereto a ſufficient proportion of the fineſt ſuger and brought alſo into a moſt fine powder, let the ſame ſtand 10. or 12. houres in a cleane glaſed earthen pan, then draine away the cleareſt, and put it into a glaſſe, and put therto a fewe drops of the iuice of Lemmons, and it will become cleare, tranſparent, and of the violet colour. Then you may expreſſe more iuice into the ſugar, which will ſettle in the bottome, with ſome of the thickeſt part of the iuyce: and heating the ſame vpon a gentle fire, it will alſo becom a good ſirup of violets, but not comparable to the firſt. By this manner of worke you gaine one quarter of ſirup more then diuers Apothecaries doe.

5. A ſingular manner of making the ſirup of Roſes.

FILL a ſiluer baſon three quarters full of raine water, or roſewater, put therein a conuenient proportion of Roſe leaues, couer the baſon and ſet it vpon a pot of hote water (as wee vſually bake a Cuſtard) in three quarters of an houre, or one whole houre at the moſt, you ſhall purchaſe the whole ſtrength and tincture of the Roſe, then take out thoſe leaues, wringing out all their liquor gently, and ſteepe more freſhe leaues in the ſame water, continue this iteration ſeuen times, and then make it vp in a ſirup, & this ſirup worketh more kindely then that which is made meerely of the iuyce of the Roſe. You may make ſundry other ſirups in this manner. Quaere of hanging a pewter heade ouer the baſon, if the aſcending water will be worth the keeping.

6. Another way for the drying of Roſeleaues.

DRie them in the heat of a hot ſunnie daye vppon a Leades, turning them vp and downe till they be drie (as they doe haie) thē put them vp into glaſſes well ſtopt and luted, keeping your glaſſes in warme pleaces, and thus you may keepe all flowers: but hearbs after they are dryed in this manner, are beſt kept in paper bags, placing the bags in cloſe Cupboards.

7. How to preſerue whole Roſes, Gilloflowers, Marigolds, &c.

DIp a Roſe that is neither in the bud nor ouerblowne, in a ſirrup, conſiſting of ſugar double refined, and Roſewater boiled to his true height, then open the leaues one by one, with a fine ſmooth bodkin either of bone or wood, and preſently if it be a hot ſunnie day, and whileſt the ſunne is in ſome good height, lay them on papers in the ſunne, or elſe drie them with ſome gentle heate in a cloſe roome, heating ye roome before you ſet them in, or in an Ouen vpon papers, in pewter diſhes, & then put them vp in glaſſes and keepe them in drie cupbords neere the fire. You muſt take out the ſeedes if you meane to eate them. You may prooue this, preſeruing with ſugar candie, in ſtead of ſugar if you pleaſe.

8. The most kindly waye to preſerue plums, cherries, gooſberies, &c.

YOu muſt firſt purchaſe ſome reaſonable quantitie of their owne iuice, with a gentle heate vpon imbers between two diſhes, diuiding the iuice ſtill as it commeth in the ſtewing, then boyle each fruit in his owne iuice, with a conuenient proportion of the beſt refined ſugar.

9, How to candie Reſemarie flowers. Roſe leaues, Roſes, Marigolds, &c. with preſeruation of colour.

DIſtolue refined, or double refined ſugar, or ſugar candy it ſelfe in a little Roſewater, boyle it to a reaſonable hight, put in your rootes or flowers when you ſirup is either fully cold, or almoſt cold, let them reſt therein till the ſirup haue pearced them ſufficientlie, then take out your flowers with a skimmer, ſuffering the looſe ſirup to run from them as longe as it will, boyl that ſirup a little more and put in more flowers as before, diuide them alſo, then boyle all the ſirup which remaineth and is not drunke vp in the flowers, to the height of manus Chriſti, putting in more ſugar if you ſee cauſe, but no more Roſewater, put your flowers therein vvhen your ſirup is cold or almoſt cold, and let them ſtand till they candie.

10. A moſt delicate and ſtiffe ſugar paſte whereof to caſt Rabbets, Pigeons, or any other little birde or beaſt, either from the life or carued molds.

FIrſt diſſolue Iſinglaſſe in faire water or with ſome Roſewater in the latter ende, then beate blanched almonds as you woulde for marchpane ſtuffe, and drawe the ſame with creame, and Roſewater (milke will ſerue, but creame is more delicate) then put therein ſome powdered ſugar, into which you may diſſolue your Iſinglaſſe beeing firſt made into gellie, in faire warme water) note, the more Iſinglaſſe you put therein, the ſtiffer your worke will prooue) then hauing your rabbets, woodcocke, &c. molded either in plaiſter from life, or elſe carued in wood (firſt annointing your wodden moldes with oyle of ſweete almonds, and your plaiſter or ſtone moldes with barrowes greaſe) poure your ſugar-paſte thereon. A quarte of creame, a quarterne of almonds, 2. ounces of Iſinglaſſe, and 4. or 6. ounces of ſugar, is a reaſonable good proportion for this ſtuffe. Quaere of moulding your Birdes, Rabbets, &c. in the compounde wax mentioned in my Iewel houſe, in the title of the arte of moulding & caſting, pag. 60. For ſo your moulds will laſt long. You may dredge ouer your foule with crūs of bread, cinamon and ſugar boyled together, and ſo they wil ſeem as if they were roſted and breaded. Leach & gelly may be caſt in this manner. This paſte you may alſo driue with a fine rowling pin, as ſmooth & as thin as you pleaſe; it laſteth not long, & therefore it muſt be eaten within a fewe dayes after the making thereof. By this meanes a bā quet may be preſented in the form of a ſupper, beeing a verie rare and ſtrange deuiſe.

11 To ſandie Marigolds, Roſes, Borage, or Roſemary flowers.

BOyle Sugar and Roſewater a little vpon a chaſing diſh with coales, then put the flowers (beings throughly dryed, either by the ſunne or on the fire) into the ſugar, and boyle them a little, then ſtrewe the powder of double refined ſugar vpon them, and turne them, and let them boyle a little longer, taking the diſh from the fire, then ſtrew more powdred ſugar on the contrarie ſide of the flower. Theſe will drie of themſelues in two or three houres in a hate ſunny day, thogh they ly not in the ſunne.

12. To make an excellent Marchpane paſte, to print off in molds for banque • ting diſhes.

TAke to euerie Iordan almond blanched, three ſpoonfuls of the whiteſt refined ſugar you can get, ſearce your ſugar, and now and then as you ſee cauſe put in 2. or three drops of damaske Roſewater, beate the ſame in a ſmooth ſtone morter, with great labor, vntill you haue brought it into a dry ſtiffe paſte, one quarterne of ſugar is ſufficient to worke at once.

Make your paſte into little bals, euerie ball containing ſo much by eſtimatiō as will couer your mold or printe, then rowle the ſame wt a rowling pin, vppon a ſheete of cleane paper without ſtrewing anie powdered ſugar either vpon your paſte or paper. There is a countrie Gentlewoman whome I could name, which venteth great ſtore of ſugar cakes made of this compoſition. But the onely fault which I finde in this paſte is, that it taſteth too much of the ſugar, and too little of the almonds, and therefore you may proue the making thereof with ſuch almonds, which haue had ſome part of their oyle taken from them by expreſſion, before you incorporate thē with the ſugar, and ſo happely you may mixe a greater quantitie of them with the ſugar, becauſe they are not ſo oily as the other. You may mixe cinamon or ginger in your paſte, & that will both grace the taſte, and alter the colour; but the ſpice muſt paſſe through a fair fearce: you may ſteepe your almonds in colde water all night, & ſo blanch them colde, and being blanched, drie them in a ſieue ouer the fire. Here the garble of almonds will make a cheap paſte.

13. The making of ſugar-pla • e, and caſting thereof in carued moldes.

TAke one pound of the whiteſt refined or double refined ſugar, if you can get it, put thereto three ounces (ſome cōfit-makers, put 6. ounces for more gaine) of the beſt ſtarch you can buy, and if you dry the ſugar after it is poudred, it will the ſooner paſſe thorough your lawne ſearce: then ſearce it & lay the ſame on a heape in the midſt of a ſheet of clean paper: in the middle of which maſſe, put a pretie lump of the bignes of a walnut of gum dragagant, firſt ſteeped in Roſewater one night; a porenger ful of roſewater is ſufficient to diſſolue one ounce of gū (which muſt firſt bee well picked, leauing out the droſſe) remember to ſtraine the gumme through a canuas, then hauing mixed ſom of the white of an egge with your ſtrained gum, temper it with the ſugar betwixt your fingers by little and little, til you haue wrought vpp all the ſugar and the gumme together into a ſtiffe paſte, and in the tempring let there be alwaies ſome of the ſugar betweene your fingers and the gumme, then duſt your wodden moulds a little with ſome of that powdered ſugar thorough a peece of Lawne or fine linnen cloath, and hauing driuen out with your rowling pin a ſufficient portion of your paſte to a cō ueniēt thicknes, couer your mold therewith, preſſing the ſame down into euery hollow parte of your molde with your fingers, & when it hath taken the whole impreſſion, knocke the mold on the edge againſt a table, and the paſte will iſſue forth with the impreſſion of the molde vpon it: or if the molde be deepe cut, you may put in the pointe of your knife gently into the deepeſt parts heere and there, lifting vpp by little and little the paſte out of the molde. And if in the making of this paſte, you happen to put-in too much gum, you may put more ſugar thereto, and if too much ſugar, thē more gum: you muſt alſo worke this paſte into your molds, as ſpeedily as you can after it is once made, and before it harden, and if it growe ſo harde that it cracke, mixe more gum therwith. Cut away with your knife from the edges of your paſte all thoſe peeces which haue no parte of the worke vpon them, and worke thē vp with the paſte which remaineth; and if you will make ſawcers, diſhes, boawls, &c. then (hauing firſt driuen out your paſte vpon paper, firſt duſted ouer with ſugar to a conuenient largeneſſe and thickneſſe) put the paſte into ſome ſaucer, diſh, or boawle of a good faſhion, and with your ſinger preſſe it gently downe to the inſides thereof, till it reſemble the ſhape of the diſh, then pare away the edges with a knife, euen with the skirt of your diſh, or ſawcer, and ſet it againſt the fire till it bee drie on the inſide, thē with a knife get it out as they vſe to doe a diſh of butter, and drie the backſide; then guilde it on the edges with the white of an egge laide round about the brim of the diſh with a penfill, and preſſe the gold downe with ſome cotton, and when it is dry skew or bruſh off the golde with the foote of an Hare or Conie. And if you woulde haue your paſt exceeding ſmooth, as to make cardes and ſuch like conceiptes thereof, then roule your paſte vppon a ſli • ed paper with a ſmooth & poliſhed rowling pin.

14. A way to make ſugar-plate both of colour and taſte of any flower.

TAke Violets and beat them in a mortar with a little hard ſugar, then put into it a ſufficient quantitie of Roſewater, then lay your gum in ſteepe in the water, & ſo worke it into paſte, & ſo wil your paſte be both of the colour of the violet, and of the ſmell of the violet. In like ſort may you work with Marigolds, Cowſlips, Primroſes, Bugloſſe or any other flower.

15. To make paſte of Nouie.

TAke a quarter of a pounde of Valentian almonds, otherwiſe called the ſmall almonds or Barbarie almonds, and beate them in a mortar til they come to paſte, then take ſtale Manchet beeing grated, and drie it before the fire in a diſh, then fift it, then beat it with your almondes, put in the beating of it a litle cinamon, ginger and the iuyce of a Lemmon, & when it is beaten to perfit paſte, printe it we your moldes, & ſo dry it in an ouen after you haue drawn out your bread: this paſte will laſt all the yeare.

16. To make Iumbolds.

TAke halfe a pound of almonds beeing beaten to paſte with a ſhort cake beeing grated, & 2. egs, 2. ounces of cároway ſeeds, being beaten, and the iuice of a Lemmon, & beeing brought into paſte roule it into round ſtrings, then caſte it into knots, and ſo bake it in an ouen, and when they are baked, yee them with Roſewater and ſugar, and the white of an egge being beaten together, then take a feather and guilde them, thē put them againe into the Ouen, and let them ſtande in a little while, and they will be yced cleane ouer with a white yce, and ſo box them vp, and you may keep them all the yeere.

17. To make a paſte to keepe you moiſt, if you liſt not to drinke oft, whi h Ladies vſe t • carrie with them whē they ride abroad.

TAke halfe a pound of damaske prunes & a quartern of dates, ſtone them both, and beate them in a mortar with one warden being roſted, or elſe a ſlice of olde marmelade and ſo print it in your moldes, and drie it after you haue drawne bread, put ginger vnto it, and you may ſerue it in at a banquet.

18. To make a Marchpane.

TAke two poundes of Almonds being blanched and dryed in a ſieue ouer the fire, beate them in a ſtone mortar, and when they bee ſmall mixe with them two pounde of ſugar beeing finely beaten, adding two or three ſpoonefulls of Roſewater, and that will keep your almonds frō oiling: whē your paſte, is beaten fine, driue it thin with a rowling pin, and ſo lay it on a bottome of wafers, then raiſe vp a little edge on the ſide, & ſo bake it, then yce it with Roſewater and ſugar, then put it into the ouen againe, and when you ſee your yee is riſen vp and drie, then take it out of the Ouen and garniſh it with pretie conceipts, as birdes & beaſts being caſt out of ſtanding moldes. Sticke long cōfits vpright in it, caſt bisket and carowaies in it, and ſo ſerue it; guild it before you ſerue it: you may alſo print of this Marchpane paſte in your molds for banqueting diſhes. And of this paſte our comfit makers at this day make their letters, knots, Armes, eſcocheons, beaſts, birds, & other fancies.

19. To make biſket bread, otherwiſe called french bisket.

TAke halfe a pecke of fine flower, two ounces of Coriander ſeedes, one ounce of annis ſeedes, the whites of foure egges, halfe a pinto of Ale yeaſt, and as much water as will make it vp into ſtiffe paſt, your water muſt be but blood warme, then bake it in a long roll as big as your thigh, let it ſtay in the ouen but one houre, and when it is a daye olde, pare it and ſlice it ouerthwart, thē ſugar it ouer with fine poudred ſugar, and ſo drie it in an ouen again, and being drye, take it out and ſugar it again, then boxe it, and ſo you may keepe it all the yeare.

20. To make prince bisket.

TAke one pounde of verie fine flower, and one pounde of fine ſugar, and eight egges, and two ſpoonfuls of Roſewater, and one ounce of carroway ſeeds, and beat it all to batter one whole hour, for the more you beat it, the better your bread is, then bake it in coffins of white plate, beeing baſted with a little butter before you put in your batter, and ſo keepe it.

21. To make another kinde of bisket, called biskettello.

TAke halfe an ounce of gumme Dragagant, diſſolue it in Roſewa Roſewater with the iuice of a lemmon and two graines of muske, then ſtraine it through a faire linnen cloth with the white of an eg, then take halfe a pound of fine ſugar being beaten, and one ounce of carroway ſeedes, beeing alſo beaten and ſearced, and then beat them altogether in a mortar till they come to paſte, then rol them vp in ſmall loaues about the big mall egge, put vnder the of a ſmall egge, put vnder the bottome of euerie one, a peece of a wafer, and ſo bake them in an Ouen vpon a ſheete of paper, cut thē on the ſides as you do a manchet, and pricke them in the middeſt: when you break them vp, they will bee hollow and full of eyes.

22. To make Giagerbread.

TAke three ſtale manchets and grate them, drie them, and ſift them through a fine ſieue, then ad vnto them one ounce of ginger being beaten, and as much Cinamon, one ounce of liquerice & anniſeedes beeing beaten together and ſearced, halfe a pound of ſugar, then boile all theſe together in a poſnet, with a quart of claret wine till they come to a ſtiffe paſte with often ſtirring of it; and when it is ſtiffe, molde it on a table and ſo driue it thin, & print it in your moldes, duſt your moldes with Cinamon, Ginger, and liquerice, being mixed together in fine powder. This is your Ginger bread vſed at the court, and in all gentlemens houſes at feſtiuall times. It is otherwiſe called drie Leach.

23. To make drie Gingerbread.

TAke halſe a pound of almonds and as much grated cake, and a pounde of fine ſugar, and the yolke of two newe laid egges, the iuyce of a Lemmon, and 2 graines of muske, beate all theſe together till they come to a paſte, then print it with your molds, and ſo dry it vpon papers in an ouen after your bread is drawne.

24. To make puſſe paſte.

TAke a quart of the fineſt flower and the whites of three egges, and the yolkes of two, and a little colde water, and ſo make it into perfect paſte, then driue it with a rouling pin abroade, then put on ſmall peeces of butter as big as Nuts vppon it, then folde it ouer, then driue it abroade againe, then put ſmall peeces of butter vpon it as you did before, doe this tenne times, alwaies folding the paſte and putting butter betweene cuerie folde. You may conuey anie prettie forced diſh, as Florentine, Cherry tarte, rice, or pippins, &c. betweene two ſheets of that paſte.

25. To make paſte ſhort without butter.

TAke a quart of fine flower, and put it into a pipken, and bake it in an ouen when you bake manchet, then take the yolkes of 2. or three egs, and a pint of creame, & make paſte, put it into two ounces of ſugar beeing ſinely beaten, and ſo you ſhall make your paſte ſhort without butter or ſewet. In like ſort when you make ſugar cakes bake your flower firſt.

26. To make cryſtall gelly.

TAke a knockle of veale, and two calues feete (your calues feete beeing flayed & ſcalded) and boile them in faire ſpring water, and when they are boyled readie to eate, you may ſaue your fleſh & not boyle it to peeces, for if you doe ſo, the gelly will looke thicke, then take a quart of the cleereſt of the ſame broth, and put it into a poſnet, adding thereunto ginger, white pepper, 6. whole cloues, one nutmeg quartered, one grain of muske. put all theſe whole ſpices in a little bag, and boyle them in your gelly, ſeaſon, it with ſome ounces of ſugar candie, and three ſpoonefuls of Roſewater, ſo let it run through your gelly bag, and if you meane to haue it ſooke of an amber colour, bruiſe your ſpices, and let them boyle in your gelly looſe.

27. To make Leach of Almonds.

TAke halfe a pounde of ſweete Almonds, and beate them in a mortar, then ſtraine them with a pinte of ſweete milke from the Cow, then put vnto it one graine of muske, two ſpoonfuls of Roſewater, two ounces of fine ſugar, the waight of three whole ſhillings of I ſinglaſſe that is verie white, and ſo boyle them, then let all run through a ſtrainer, then may you ſlice the ſame and ſo ſerue it.

28. To make Quidini of Quinces.

TAke the kernells out of eight great Quinces, and boyle them in a quarte of ſpring water, till it come to a pinte, then put into it a quarter of a pinte of Roſewater, and one pound of fine ſugar, and ſo let it boyle till you ſee it come to be of a deepe colour: then take a drop, and drop it on the bottom of a ſaweer, and if it ſtand, take it off, then let it run through a gelly bagge into a baſon, then ſet on your baſon vpon a chaſing diſh of coales to keepe it warme, then take a ſpoone, and fill your boxes as ful as you pleaſe, and when they bee colde couer them: and if you pleaſe to printe it in moldes, you muſt haue molds made to the bigneſſe of your boxe, and wet your it run into your mold, and when molds with Roſewater, and ſo let it is colde turne it off into your boxes. If you wette your moldes with water, your gelly will fall out of them.

29. To make gelly of strawberies, Mulberies, Raſpisberies, or any ſuch tender fruite.

TAke your beries and grinde them in an Alablaſter mortar with foure ounces of ſugar and a quarter of a pinte of faire water, and as much Roſewater, and ſo boile it in a poſnet with a little peece of Iſinglas, and ſo let it run through a fine cloth into your boxes, and ſo you may keepe it all the yeare.

30. To make paſte of Genua of Quinces.

TAke Quinces and pare them, and cut them in ſlices, & bake them in an ouen dry in an earthen pot without any other iuyce then their owne, then take one pound thereof, ſtraine it, and put it into a ſtone mortar with halfe a pounde of ſugar, and when you haue beatē it vp to paſte, print it in your molds and dry it three or foure times in an ouen after you haue drawne bread, & when it is throughly drie and hardened, you may boxe it, & it will keepe all the yeere.

31. To make marmelade of Quinces or Damſons.

WHen you haue boyled your Quinces or Damſons ſufe ficiently, ſtraine them; then dry the pulpe in a pan on the fire, and when you ſee there is no water in it, but that it beginneth to bee ſtiffe, then mixe two pound of ſugar with 3. poūd of pulp, this marmelade will be white marmelade: and if you will haue it looke with with an high colour, put your ſugar and your pulpe together, ſo ſoone as your pulpe is drawne, and let them both boile together, and ſo it will looke of the colour of ordinarie marmelade, like vnto a ſtewed warden, but if you dry your pulpe firſt, it will looke white and take leſſe ſugar: you ſhall knowe when it is thicke enough, by putting a little into a ſawcer, letting it coole before you box it.

32. To make ſucket of Lettuce ſtalkes.

TAke Lettuce ſtalkes, and pill away the outſide, then perboile them in faire water, then let them ſtand all night drie, then take halfe a pinte of the ſame liquour; and a quarter of a pinte of Roſewater, and ſo boyle it to ſirrup, and when your ſirup is betwixt hot & cold, put in your aforeſaid rootes, and let them ſtand all night in your ſirup to make them take ſugar, and then the next day your ſirup wil be weake againe, then boyle it again, and take out your rootes. In the like ſorte may you keepe Orenge pilles, or greene walnuts, or anie thing that hath the bitternes firſt taken from it, by boyling in water

33. To candie nutmegs or ginger, with an hard rocke candie.

TAke one pounde of fine ſugar, and eight ſpoonefuls of Roſewater, and the waight of 6. pence of Gum Arabique, that is cleere, boyle them together to ſuch an height, as that dropingſome therof out of a ſpoone, the ſirup doe rope and run into the ſmalnes of an haire, then put it into an earthen pipken, wherein place your nutmegs, ginger, or ſuch like, then ſtop it cloſe with a ſaucer, and lute it well with clay, that no aire may enter, then keep it in a hote place three weekes, and it will candie hard. You muſt break your pot with an hammer, for otherwiſe you cannot get out your candie. You may alſo candy Orenges, or Lemmons in like ſort if you pleaſe.

34. To preſerue Orenges after the Portugall faſhion.

TAke Orenges & coare them on the ſide and lay them in water. then boile them in fair water til they betender, ſhift them in the boyling to take away their bitterneſſe, then take ſugar and boyle it to the height of ſirup as much as will couer them, and ſo put your Orenges into it, and that will make them take ſugar. If you haue 24. Orenges, beate 8. of them till they come to paſte with a pouade of fine ſugar, then fill euery one of the other Orenges with the ſame, and ſo boile them again in your ſirup: then there will be marmelade of orenges within your orenges, & it wil cut like an hard egge.

35. To candie Orenge pilies.

TAke your Orenge pilles after they be preſerued, then take fine ſugar and Roſewater, & boile it to the height of Manus Chriſti, then drawe through your ſugar, then lay them on the bottome of a ſieue, and dry them in an ouen after you haue drawne bread, and they will be candied.

36. To preſerue Cowcumbers all the yeere.

TAke a gallon of faire water, & a pottle of veriuice, and a pint of bay ſalt, and a handfull of green fennell or Dill: boyle it a little, and when it is cold put it into a barrel, and then put your Cowcumbers into that pickle, and you ſhal keep them all the yeere.

37. To preſerue broome capers all the yeare.

BOyle a quart of Veriuice and an handfull of baye ſalte, and therein you may keepe them all the yeare.

38. To colour ſugar plate with ſeuerall colours.

YOu may mixe Roſet with your fine ſacred ſugar vntill the colour pleaſe you, and ſo ſhall you haue a faire murrey colour. Sap-greene muſt be tempred in a little Roſewater, hauing ſome gumme firſt diſſolued therein, and ſo laye it on with a penſill vpon your paſte in apt places. With ſaffron you may make a yellow colour in the like manner, firſt drying and powdering your ſaffron, and after it hath coloured the Roſewater ſufficientlie, by ſtrayning it through fine linnen. The powder of Cinamon, maketh a walnut colour, and ginger and Cinamon together a lighter colour.

39. To make croſſes for the ſea.

FIrſt make paſte of ſugar & gum Dragagant mixed together, thē mixe therewith a reaſonable quā tiry of the powder of Cinamon & ginger, and if you pleaſe a little muske alſo, and make it vpp into rols of ſeuerall faſhions, gilding them heere and there. In the ſame manner you may alſo conuey any purgatiue, vomit, or other medicine into ſugar paſte.

40. To make paſte of Violets, Roſes, Marigolds, Cowſlips, or liquerice.

SHred, or rather powder the dry leaues of your flower, putting thereunto ſome fine powder of Ginger, Cinamon, and a little muske if you pleaſe, mixe them all confuſedly together, then diſſolue ſome ſugar in Roſewater, and being boyled a little, put ſome ſaffron therein, if you worke vpon Marigolds, or elſe you may leaue out your ſaffron, boyle it on the fire vnto a ſufficient height, you muſt alſo mixe therewith the pap of a roaſted apple being firſt well dried in a diſhe ouer a chafing diſh of coales, then poure it vpon a trencher, beeing firſt ſprinkled ouer with Roſewater, and with a knife worke the paſte together. Then breake ſome ſugar candy ſmall, but not to powder, and with gumme dragagant, faſten it heere and there to make it ſeeme as if it were roch candied, cut the paſte into peeces of what faſhiō you liſt with a knife firſt wet in Roſewater. In licorice paſte you muſt leaue out the pap of the pippin, and then worke your paſte into drie rolles. Remember to ſearce the liquorice through a fine ſearce. Theſe rolles are very good againſt any cough or colde.

41. To make Marmelade of Lemmons or Orenges.

TAke ten lemmons or orenges & boyle them with half a dozē pippins, & ſo drawe them throgh a ſtrainer, then take ſo much ſugar as the pulp doth wey, & boyle it as you doe Marmelade of Quinces, and then box it vp.

42. How to candie Nutmegs, Ginger, Mace, & flowers, in halfe a day with hard or roch candie.

Lay your Nutmegs in ſteepe in common Lee made with ordinarie aſhes 24. houres; take them out and boyle them in faire water till they be tender, and to take out the Lee: then drie them and make a ſirup of double refined ſugar and a little Roſewater to the height of a manus Chriſti, place this ſirrup in a gentle balneo, or ſome ſmall heate, putting your Nutmegs into the ſirup. Note that you muſt skim the ſugar as it caſteth anie skumme, before you put in your Nutmegs, then hauing ſugar candie firſt bruiſed groſſely, and ſearced through colanders of ſeuerall bigneſſe, take the ſmalleſt thereof, and roule your Nutmegs vp and downe therein, either in a diſh or vpon clean paper, then ſtoue your Nutmegges in a cupboard with a chafing diſh of coales, which muſt be made hote of purpoſe before you ſet them in: and when they are drie enough, dip them againe in freſh ſirup boyled to his height as before; and roule them in the groſſer ſugar candie, & then ſtoue them againe till they be hard, and ſo the thirde time if you will increaſe their candie. Note that you muſt ſpend all the ſugar which you diſſolue at one time with candying of one thing or other therein preſently: the ſtronger that your lee is, the better; & the nutmeg, ginger, &c. wouldly in ſteep in the lee, 10, or 12, daies, and after in the ſirup of ſugar in a ſtoue or Cupboarde with a chafing diſh and coales one whole weeke, and then you may candie them ſuddenly, as before. Flowers and fruits are done preſently without anie ſuch ſteeping or ſtouing as before: onely they muſt bee put into the ſtoue after they are coated with your powdered ſugar candie: and thoſe flowers of fruits as they are ſo dainely done, ſo they will not laſt aboue two or three daies faire, and therefore onely to be prepared for ſome ſet banquet.

34. Casting of ſugar in partie moldes of wood.

LAy your moldes in faire water three or foure houres before you caſt, then dry vp your inward moiſture with a cloth of Linnen, then boyle roſewater & refined ſugar together, but not to anie great ſtiffneſſe, then poure it into your moldes, let your molds ſtand one houre, and then gently part or open the moldes, and take out that which you haue caſt, you may alſo worke the paſte aniè numero. 12.13. into theſe molds, firſt printing or preſſing gently a little of the paſte into the one halfe, and after with a knife taking away the ſuperfluous edges, and ſo likewiſe of the other halfe: then preſſe both ſides of the mold together, two or three times, & after take away the creſt that will ariſe in the middeſt: and to make the ſides to cleaue together, you may touch thē firſt ouer with Gum Dragagant diſſolued, before you preſſe the ſides of the mold together: note that you may conuey comfits within, before you cloſe the ſides. You may caſt of any of theſe mixtures or paſtes in alablaſter molds, molded from the life.

44. To mold of a Lemmon, orenge, peare, Nut. &c. and after to caſt it hollowe within, of ſugar.

FIll a woodden platter halfe full of ſande, then preſſe downe a Lemmon, peare, &c. therein to the iuſt halfe thereof, then temper ſome burnt Alablaſter with faire water in a ſtone or copper diſh, of the bigneſſe of a great ſiluer boll, and caſt this pap into your ſande, and from thence clap it vppon the Lemmon, Peare, &c. preſſing the pap cloſe vnto it. Then after a while take out this halfe parte with the Lemmon in it, and pare it euen in the inſides as neere as you can, to make it reſemble the iuſt halfe of your Lemmon, then make 2. or 3. litle holes in the halfe (viz in the edges therof) laying it downe in the ſande againe, and ſo caſte an other halfe vnto it, then cut off a peece of the top of both your partie moldes, & caſt thereto another cap in like manner as you did before. Keep theſe three parts bound together with tape till you haue cauſe to vſe them: and before you caſt, lay them alwaies in water, and drie vp the water again before you poure in the ſugar. Coloury our Lemmon with a little ſaffron ſteeped in Roſewater; vſe your ſugar in this manner: Boile refined or rather double refined ſugar and Roſewater to his full height, viz. till by powring ſome out of a ſpoone, it will run at the laſt as fine as a haire; thē taking off the cappe of your molde, poure the ſame therein, filling vp the mold aboue the hole, and preſently clap on the cap, and preſſe it downe vppon the ſugar, then ſwing it vpp and downe in your hande, turning it rounde, and bringing the neather parte ſome times to be the vpper parte in the turning, and è conuerſo. This is the manner of vſing an Orenge, Lemmon, or other round molde: but if it be long as a pigs foot will be, beeing molded, then roule it, and turne it vp and downe longe waies in the aire.

45. How to keepe the drie pulpe of Cheries, Prunes, Damſons &c. all the yeare.

TAke of thoſe kinde of cherries which are ſharpin taſte (Quaere if the common blacke and redde cherrie will not alſo ſerue, hauing in the ende of the decoction a little oyle of Vitrioll or Sulphur, or ſome veriuice of ſoure grapes, or iuice of Lemmons mixed therewith, to giue a ſufficient tartneſſe) pull off their ſtalks and boile them by themſelues without the addition of any liquour in a caldron or pipken, and when they begin once to boile in their owne iuice, ſtir them hard at the bottom with a ſpattle, leaſt they burn to the pans bottom. They haue boyled ſufficiently, when they haue caſte off all their skins, and that the pulp and ſubſtance of the cheries is grown to a thicke pap: then take it from the fire, and let it coole, then diuide the ſtones and skins, by paſſing the pulpe onely through the bottome of a ſtrainer reuerſed as they vſe in caſſia fiſtula, then take this pulpe and ſpread it thin vpon glazed ſtones or diſhes, and ſo let it drie in the ſunne, or elſe in an ouen preſently after you haue drawne your breade, then looſe it from the ſtone or diſh, & keepe it to prouoke the appetite, and to coole the ſtomacke in feuers, and all other hote diſeaſes. Proue the ſame in all manner of fruit. If you feare aduſtion in this worke, you may finiſh it in hote balneo.

46. How to dry all manner of plums or Cheries in the ſunne.

IF it be a ſmall fruite, you muſt dry them whole, by laying thē abroad in the hote ſunne, in ſtone or pewter diſhes, or Iron or braſſe pannes, turning them as you ſhall ſee cauſe. But if the plum be of any largeneſſe, ſlit each plum on the one ſide from the top to the bottome, and then lay them abroad in the Sunne: but if they be of the biggeſt ſort, then giue eyther plum a ſlit on each ſide: and if the ſun doe not ſhine ſufficiently during the practice, then dry them in an ouen that is temperately warme.

47. How to keepe apples, peares, quinces, wardens. &c. all the yeare, drie.

PAre them, take out the coares, and ſlice them in thinne ſlices laying them to drie in the Sunne in ſome ſtone or metalline diſhes, or vpon high frame couered with courſe canuas, now and then turning them, and ſo they will keepe all the yeare.

48. To make greene Ginger vpon ſirup.

TAke Ginger one pounde, pare it cleane, ſteepe it in red wine and vinegar equally mixed, let it ſtand ſo 12. dayes in a cloſe veſſell, and euery day once or twice ſtir it vp and downe, then take of wine one gallon, and of vinegar a pottle, ſeeth altogether to the conſumption of a moitie or half, then take a pottle of cleane clarified honey or more, and put thereunto, and let them boile well together, then take halfe an ounce of ſaffron. finely beaten, and put it thereto with ſome ſugar if you pleaſe.

49 To make ſucket of greene Walnuts.

TAke Walnuts when they are no bigger then the largeſt haſill nut, pare away the vppermoſt greene, but not too deepe, then ſeeth them in a pottle of water till the water be ſodden away, then take ſo much more of freſh water, and when it is ſodden to the halfe, put thereto a quart of vinegar and a pottle of clarified honie.

50. To make conſerue of prunes or Damſons.

TAke ripe Damſons, put them into ſcalding water, let them ſtand a while, then boyle them ouer the fire till they breake, then ſtraine out the water through a colander, and let them ſtand therin to coole, then ſtraine the damſons through the colander, taking away the ſtones and skinnes, then ſet the pulpe ouer the fire againe, and put thereto a good quantitie of red wine, and boile them wel to a ſtiffeneſſe, euer ſtirring them vp and downe, and when they bee almoſt ſufficiently boyled, put in a conuenient proportion of ſugar, ſtir all well together, and after put it in your gally pots.

51. To make conſerue of ſtrawberies.

FIrſt ſeeth them in water, and then caſt away the water, and ſtraine them, then boyle them in white wine, and worke as before in damſons, or elſe ſtraine them being ripe, then boyle them in wine and ſugar till they be ſtiffe.

52. Conſerue of prunes or Damſons made another way.

TAke a pottle of damſons, prick them and put them into a pot; putting thereto a pinte of Roſewater or wine, and couer your pot, let them boile well, then incorporate them by ſtirringe, and when they be tender let them coole, & ſtraine them with the liquor alſo, then take the pulpe and ſet it ouer the fire, and put thereto a ſufficient quantitie of ſugar, and boile them to their height or conſiſtencie, and put it vp in gally pots, or iarre glaffes.

53. How to candie Ginger, Nutmegs, or any Roote or flowers.

TAke a quarter of a pounde of the beſt refined ſugar, or ſugar candie which you can get, powder it, put thereto two ſpoonfuls of Roſewater, dip therein your Nutmegs, ginger, rootes, &c. being firſt ſodden in faire water till they bee ſoft and tender, the oftner you dip them in your ſirrup, the thicker the candie will bee, but it will be the longer in candying: your ſirrup muſt bee of ſuch ſtiffneſſe, as that a droppe thereof beeing let fall vpon a pewter diſh, may congeale and harden being cold. You muſt make your ſirrup in a chafing diſh of coales, keeping a gentle fire: after your ſirup is once at his full height, then put them vpon papers preſently into a ſtoue, or in diſhes, continue fire ſome ten or twelue dayes, till you finde the candie hard and gliſtering like diamonds; you muſt dip the red roſe, the gillow flower, the marigold, the borrage flower, and all other flowers but once.

5. The arte of comfetmaking, teaching how to couer all kinds of ſeedes, fruits o • ſpices with ſugar.

Firſt of all you muſt haue a deep bottomed baſon of fine cleane braſſe or latton, with two eares of Iron to hang it with two ſeuerall cords ouer a baſon or earthen pan with hote coales.

You muſt alſo haue a broad pan to put aſhes in, & hote coales vpon them.

You muſt haue a cleane latton baſon to melt your ſugar in, or a faire braſen skillet.

You muſt haue a fine braſen ladle, to let run the ſugar vpon the ſeedes.

You muſt alſo haue a braſen ſlice, to ſcrape away the ſugar frō the hanging baſon if neede require.

Hauing all theſe neceſſarie veſſels & inſtruments, worke as followeth.

Chooſe the whiteſt, fineſt, and hardeſt ſugar, and then you need not to clarifie it, but beate it onely into fine powder that it may diſſolue the ſooner.

But firſt make all your ſeedes verie cleane, & dry them in your hanging baſon.

Take for euery two pounde of ſugar, a quarter of a pound of annis ſeedes, or Coriander ſeedes, and your Comfites will be greate enough, and if you wil make them greater, take halfe a pound more of ſugar, or one pound more, and then they will be faire & large.

And halfe a pounde of Annis ſeeds, with two pound of ſugar wil make fine ſmall comfits.

You may alſo take a quarter and a halſe of annis ſeedes, and three pound of ſugar, or halfe a pounde of annis ſeedes and foure pounde of ſugar. Do the like in Coriander ſeedes.

Melt your ſugar in this maner, viz. Put three pounds of your powder ſugar into the baſon, and one pinte of cleane running water thereunto, ſtirre it well with a braſen ſlice, vntill all be moiſt and well wet, then ſet it ouer the fire, without ſmoak or flame, and melt it well, that there bee no whole griſtie ſugar in the bottome, and let it ſeeth mildelye, vntill it will ſtreame from the ladle like Turpentine, with a long ſtreame and not drop, then it is come to his decoction, let it ſeeth no more, but keepe it vpon hot imbers that it may run from the ladle vpon the ſeedes.

To make them ſpeedily. Let your water be ſeething hot, or ſeething & put powder of ſugar vnto the, caſt on your ſugar boyling hote: haue a good warme fire vnder the hanging baſon.

Take as much water to your ſugar, as will diſſolue the ſame.

Neuer skim your ſugar if it bee cleane and fine.

Put no kind of ſtarch or amylum to your ſugar.

Seeth not your ſugar too long, for that will make it black, yellow or tawnie.

Moue the ſeeds in the hanging baſon as faſt as you can or may, when the ſugar is in caſting.

At the firſt coate put on but one halfe ſpoonfull with the ladle, and all to moue the baſon, moue, ſtirre and rub the ſeedes with thy left hand a pretie while, for they will take ſugar the better, & dry them well after euerie coate.

Do this at euerie coate, not only in mouing the baſon, but alſo with the ſtirring of the comfits with the left hand and drying the ſame: thus dooing you ſhall make great ſpeed in the making: as, in euerie three houres you may make three pound of comfits.

And as the comfits do increaſe in greatnes, ſo you may take more ſugar in your ladle to caſt on. But for plaine comfits let your ſugar be of a light decoction laſt, and of a higher decoction firſt, & not too hote.

For criſpe and ragged comfits, make your ſugar of a high decoction, euen as high as it may run from the Ladle, and let fall a foote high or more from the ladle, and the hoter you caſt on your ſugar. the more ragged will your comfets be. Alſo the comfets will not take ſo much of the ſugar as they will vpon a light decoction, and they will keepe their raggedneſſe long. This high decoction muſt ſerue for eight or ten coats in the end of the worke, and put on at euerie time but one ſpoonful, and haue a light hand with your baſon, caſting on but little ſugar.

A quarter of a pounde of Coriander ſeeds, and three pounds of ſugar will make greate, huge, and big comfets.

See that you keepe your ſugar alwaies in good temper in the baſon, that it burne not into lumpes or gobbets: and if your ſugar be at anie time too high boyled, put in a ſpoonfull or two of water, & keepe it warily with the ladle, and let your fire alwaies bee without ſmoake or flame.

Some commende a ladle that hath a hole in it to let the ſugar run through of a height, but you may make your comfites in their perfect forme and ſhape only with a plaine ladle.

When your comſites be made, ſet your diſhes with your comfits vppon papers in them before the heat of the fire, or in the hot ſun, or in an Ouen after the bread is drawen, by the ſpace of an houre or two, and this will make them very white.

Take a quarter of a pounde of Annis ſeedes, and two pound of ſugar, and this proportion will make them verie great, and euen a like quantity take of Carroway ſeede, Fennell ſeede, and Coriander ſeede.

Take of the fineſt Cinamon, and cut it into prettie ſmall ſticks beeing drye, and beware you wette it not, for that deadeth the cinamon, and then worke as in other comfits. Do this with Orenge rindes likewiſe.

Worke vpon ginger, cloues, and Almonds, as vpon other ſeeds.

The ſmaller that Annis ſeede comfits be, the fairer, the harder, and ſo in all other.

Take the powder of fine Cinamon two drammes, of fine muske diſſolued in a little water one ſcruple, mingle theſe altogether in the hanging baſon, and caſt them vppon ſugar of a good decoction, then with thy left hand moue it to and fro, and drie it wel, doe this often, vntill they bee as great as poppie ſeeds, and giue in the ende three or foure coates of a light decoction, that they may be round and plaine, & with an high decoction you may make them criſpe.

You muſt haue a coorſe ſearce made for the purpoſe with haire or with parchment full of holes to part and diuide the comfets into ſeuerall ſorts.

To make paſte for comfets. Take fine grated breade foure ounces, fine elect Cinamon powdred half an ounce, fine ginger powder one dramme, ſaffron powdred, a little, white ſugar two ounces, & a fewe ſpoonfuls of borrage water, ſeeth the water and the ſugar together, and put to the ſaffron, then firſt mingle the crummes of bread & the ſpices well together, dry thē; put the liquor ſcalding hote, vpon the ſtuffe, & being hot labour it with thy hand, and make balles or other formes therof, dry them and couer them as comfets.

Coriander ſeeds two ounces, ſugar one pound and a halfe maketh very faire comfets.

Annis ſeeds three ounces, ſugar halfe a pound, or annis ſeedes two ounces, and ſugar 6. ounces, will make faire comfits.

Euerie dram of fine Cinamon, will take at the leaſt a pound of ſugar for biskets, and likewiſe of ſugar or ginger powder.

Halfe an ounce of groſſe Cinamon wil make almoſt three drams of fine powder ſearced, after it is well beaten.

Sugar powder one ounce will take at the leaſt a pound of ſugar to make your biskets faire.

Carrowaies will be faire at 12. coates.

Put into the ſugar a little Amylum diſſolued for fiue or ſix of the laſt coates, and that will make them exceeding criſpe and if you put too much Amylum or ſtarch to the comfits which you woulde haue criſpe, it will make them flat and ſmooth.

In anie other confection of paſted ſugar mixed with gum Dragagant, put no kinde of Amylum: beware of it, for it will make thy worke clammie.

To make redde comfits, ſeeth 3. or foure ounces of braſell with a little water, take of this red water 4. ſpoonfulls, of ſugar one ounce, and boile it to his decoction, then giue 6. coates and it will bee of a good colour, or elſe you may turn ſo much water with one dramm of turneſole, doing as before.

To make greene comfits, ſeeth ſugar with the iuice of beets.

To make them yellow, ſeeth ſaffron with ſugar.

In making of comfits, alwaies when the water doth ſeeth, then put in your ſugar powder, and let it ſeeth a little vntill it bee cleane diſſolued and boyled to his perfect decoction, & that the whiteneſſe of the colour be clean gone, and if you let it ſettle, you ſhall ſee the ſugar ſomwhat clear.

For biskets take two ſpoonfulls of liquor, of ſugar ſearced in a courſe ſearce one dram, and of ſugar powder to be melt & caſt, one ounce. This donne will make the biskets ſomewhat faire, and ſomewhat greater then poppie ſeeds.

Aliter. Take ſugar powder foure drams, ſugar to caſt foure ounces with liquor ſufficient, lay golde or ſiluer on your comfits.

Euery dramm of ſugar powder will take an ounce of ſugar to be caſt. 8. drammes make one ounce. To thus much powder, for biskets take half a pound of ſugar to caſt theron.

Coriander ſeedes a quarter of a pound, ſugar 3. pound, Coriander ſeedes halfe a pound, ſugar, 3. drams will make faire comfits.

For biskets, Annis ſeeds halfe a pound, Fennel ſeeds a quarter of a pound, and ſugar two pound ſufficeth.

In ſixe or eight of the laſt coats put in two ſpoonefuls of ſugar verie hot to make them criſpe.

To one pound of ſugar take 9. ounces of water.

55. To make a cullis as white as ſnowe, and in the nature of gellie.

Take a cocke, ſcalde, waſh and drawe him cleane, ſeethe it in vvhite vvine or rheniſh vvine, skū it cleane, clarifie the broth after it is ſtrayned, then take a pinte of thicke and ſvveete creame, ſtraine that to your clarified broth, and your broth vvill become exceeding faire and vvhite: then take powdred ginger, fine vvhite ſugar & Roſe vvater, ſeething your cullis vvhen you ſeaſon it, to make it take the colour the better.

56. To make Wafers.

TAke a pinte of flowr, put it into a little creame with two yolkes of egges and a little roſevvater, vvith a little ſcarced cinamon and ſugar, vvorke them altogether and bake the paſte vppon hote Irons.

57. To make Almond butter.

BLanch your almonds, & beate them as fine as you can with faire water, 2. or three houres, then ſtraine them through a lynnen cloth, boyle them with Roſewater whole mace and annis ſeedes, till the ſubſtance be thicke, ſpreade it vpon a faire cloth, dreining the whey from it, after let it hang in the ſame cloth ſome fewe houres, then ſtraine it and ſeaſon it with Roſewater and ſugar.

58, A white gelly of Almonds.

TAke Roſewater, gum Dragagant diſſolued, or Iſinglaſſe diſſolued, and ſome Cinamon groſſely beaten, feethe them altogether, then take a pounde of almonds, blanch and beate them fine with a little faire water, drie them in a faire cloth; and put your water aforeſaid into the Almonds, ſeeth them together and ſtir them continually, then take them, from the fire, whē all is boiled to a ſufficient height.

59. To make Leach.

SEeth a pinte of Creame, and in the ſeething put in ſome diſſolued Iſinglas, ſtirring it vntil it be very thicke, then take a handfull of blanched Almonds, beat them and put them in a diſh with your Creame, ſeaſoning them with ſugar, and after ſlice it and diſh it.

60. Sweete Cakes without eyther ſpice or ſuga • .

SCrape or waſhe your Parſneps cleane, ſlice them thinne, drie them vpon. Canuas or networke frames, beat them to powder mixing one thirde thereof with two thirds of fine wheat flower, make vp your paſte into coates, and you ſhall finde them very ſweete and delicate.

61. Roſes and Gilloflowres kept long.

COuer a Roſe that is freſh, and in the bud, and gathered in a faire day after the dewe is aſcended, with the whites of egges well beaten, & preſently ſtrew theron the fine powder of ſcarced ſugar, and put them vp in luted pots, ſetting the pots in a coole place in ſand or grauell. With a fillip at any time you may ſhake off this incloſure.

62. Grapes growing all the yeare.

PVt a Vine ſtalke through a Basket of earth in December, which is likely to be are Grapes, that yeare, and when the Grapes are ripe, cut off the ſtalk vnder the basket (for by this time it hath taken roote) keepe the basket in a warme place, and the grapes will continue freſh and faire a long time vpon the vine.

63. How to drie Roſe leaues, or any other ſingle fl • wer without wrinkling.

IF you would performe the ſame well in roſe leaues, you muſt in roſe time make choiſe of ſuch roſes as are neither in the bud, nor full blown (for theſe haue the ſmotheſt leaues of al other) which you muſt eſpecially cull & chooſe from the reſt. Then take right Callis ſand, waſh it in ſome chāge of waters, and drie it throughly well, either in an ouen, or in the ſunne; and hauing ſhallow, ſquare or long boxes of 4.5. or 6. inches deepe, make firſt an euen lay of ſande in the bottome, vpon the which lay your roſe leaues one by one (ſo as none of them touch other) till you haue couered all the ſand, then ſtrowe ſand vpon thoſe leaues till you haue thinly couered them all, & thē make another lay of leaues as before, and ſo lay vpon lay, &c. Set this box in ſome warme place in a hot ſunnie day, (and commonly in two hot ſunnie dayes they will bee through drie) then take them out carefully with your hand without breaking. Keepe thefe leaues in Iarre glaſſes bound about with paper neere a chimney, or ſtoue, for feare of relenting. I finde the red roſe leafe beſt to be kept in this manner; alſo take awaye the ſtalkes of panſies, ſtocke gilloflowers, or other ſingle flowers, pricke them one by one in ſande, presſing downe their leaues ſmooth with more ſande layde euēly vpon them. And thus you may haue Roſe leaues, and other flowers to lay about your baſons, windows, &c. all the winter long. Alſo this ſecret is very requiſite for a good ſimplifier, becauſe he may drie the leafe of any hearbe in this manner, and lay it being drie in his Herball with the ſimple which it repreſenteth, wherby hee may eaſily learne to knowe the names of all ſimples which he deſireth.

64. Cluſters of Grapes kept till Eaſter.

CLuſters of grapes hanging vpon lines within a cloſe preſſe will laſt till Eaſter, if they ſhrinke you may plumpe them vpp with a little warme water before you eat them. Some vſe to dip the endes of the ſtalkes firſt in pitch: ſome cut a branch of the vine with euery cluſter, placing an apple at each end of the branch, now and then renewinge thoſe Apples as they rot, and after hanging them within a preſſe or cupbord, which would ſtand in ſuch a roome (as I ſuppoſe) where the grapes might not freez: for otherwiſe you muſt be forced now and then to make a gentle fire in the room, or elſe the grapes will rot and periſh.

65. How to keepe Walnuts a long time plumpe and freſh.

MAke a laye of the drie ſtampings of crabs when the veriuice is preſſed from them, couer that lay with Walnuts, and vpon them▪ make another lay of ſtampings, and ſo one lay vppon another till your veſſell be full wherein you meane to keepe them. The Nuts thus kept will pill as if they were new gathered from the tree.

66. An excellent conceit vpon the kernels of drie Walnuts.

GAther not your walnuts before they be ful ripe, keep thē with out anie Art vntill Newyeers tide, then breake the ſhels carefully, ſo as you deface not the kernels (& therefore you muſt make choiſe of ſuch nuts as haue thinne ſhels) whatſoeuer you finde to come away eaſilie, remoue it: ſtiepe theſe kernels in conduit water, fortie eight houres, then will they ſwell and grow verie plumpe and faire, and you may pill them eaſily, and preſent them to any friende you haue for a Newyeares gift: but being pilled, they muſt bee eaten within two or three houres, or els they loſe their whitenes & beautie, but vnpilled they will laſt 2. or 3. dayes faire and freſh. This of a kind Gentlewoman, whoſe skill I doe highly commend, and whoſe caſe I doe greatlie pitie; ſuch are the hard fortunes of the beſt wits and natures in our dayes.

67. How to keepe Quinces in a moſt excellent maner.

MAke choiſe of ſuch as are ſound, & gathered in a faire, drie and ſunny day, place them in a veſſell of wood, containing a firkin or thereabout, then couer them with peny ale, and ſo let thē reſt: and if the liquor carrie anie bad ſcum, after a day or two take it off, euerie 10. or 12. dayes let out your peny ale at a hole in the bottome of your veſſell, ſtop the hole and fill it vp again with freſh peny ale, you may haue as much for two pence at a time as will ſerue for this purpoſe, theſe Quinces being baked at Whitſontide did taſte more daintily then any of thoſe which are kept in our vſuall decoctions or pickels.

Alſo if you take white wine lees that are neat (but then I feare you muſt get them of the Marchant, for our Tauernes doe hardly affoord anie) you may keepe your▪ Quinces in them verie faire and freſh all the yeare, & therein may you alſo keep your barberies both full and faire coloured.

68 Keeping of Pomegraenats.

Make choiſe of ſuch Pomgranates as are ſound and not prickt as they tearme it, lap them ouer, thinly with wax, hang them vpō nailes, where they may touch nothing, in ſome cupbord or cloſet in your bedchamber, wher you keep a continual fire, and euery 3. or 4. daies turn the vnderſides vppermoſt, & therefore you muſt ſo hang them in packthred, that they may haue a bowe knot at either end. This way Pomgranates haue beene kept freſh till whitſontide.

69. Preſeruing of Artichocks.

CVt off the ſtalkes of your Artichokes within two inches of the Apple, and of all the reſt of the ſtalkes make a ſtrong decoction. ſlicing them into thinne and ſmall peeces, and keepe them in this decoction: when you ſpende them you muſt lay them firſt in warme water, and then in colde, to take away the bitternes of thē. This of M. Parſons, that honeſt and painefull practicer in his profeſſion.

In a mild & warm winter about a moneth or three weekes before Chriſtmas, I cauſed great ſtore of Artichokes to bee gathered with their ſtalkes in their full length as they grewe, and making firſt a good thicke lay of Artichoke leaues in the bottome of a great and large veſſell I placed my Artichokes one vppon another as cloſe as I could touch them, couering thē ouer of a pritty thickneſſe with Artichoke leaues: theſe Artichokes were ſerued in at my table all the Lent after▪ the apples being red & ſound, only the tops of the leaues a little vaded, which I did cut away.

70. Fruit preſerued in pitch.

DWayberries that do ſomwhat reſemble blacke cherries, called in Latine by the name of Solanum laethale, beeing dipped in molten pitch, being almoſt cold, and before it congeale and harden againe, and ſo hung vp by their ſtalkes, will laſt a whole yeare Probatum per M. Parſons, the Apothecarie. Prooue what other fruites will alſo bee preſerued in this maner.

71. To make Cloue or Cinamon ſugar.

LAy pieces of Sugar in cloſe boxes amongſt ſtickes of Cinamon, cloues, &c. and in a ſhort time it will purchaſe both the taſte and ſent of the ſpice. Probat. in cloues.

72. Haſell Nuts kept long.

A Man of great yeares & experience aſſured mee, that Nuts may be kept a long time with full kernels, by burying them in earthen pots well ſtopt, a foot or two in the ground: they keepe beſt in grauelly or ſandy places. But theſe nuts I am ſure wil yeeld no oile as other nuts will, that waxe drie in the ſhels with long keeping.

73. Cheſnuts kept all the yeare.

AFter the bread is drawne, diſperſe your Nuts thinly ouer the bottome of the Ouen, and by this meanes the moiſture beeing dryed vp, the Nuts will laſt all the yeare: if at any time you perceiue them to relent, put thē into your Ouen againe as before.