then while they are hot put them into pots or glasses for your use.

How to Preserve Barbaries.

First take the fairest Barbaries, and of them the greatest bunches you can get, and with a needle take out the stones on the one side of them, then weigh out to every halfe pound of them one pound of Sugar, put them into a Preserving pan, strow the Sugar on them, and let them boyle a quarter of an hour softly, then taking out the Barbaries let the Syrupe boyle a quarter of an hour more, then put in the Barbaries againe, and let them boyle a pretty while with the Syrupe, then take them from the Syrupe, and let them both stand till they be cold, and so put them up.

To keep Barbaries to garnish your Meat.

Take the worst of them, and boyle them in faire water, and straine the liquor from them, and while the liquor is hot put it into your Barbaries, being clean picked, and stop them up, and if they mould much, wash them throughly in the liquor, then boyle the liquor againe, and strayne it, and let it coole, then put it to your Barbaries againe.

Conserve of Barbaries.

Take your Barbaries, pick them clean in faire branches, and wash them clean, and dry them on a cloath, then take some other Barbaries, and boyle them in Clarret wine till they be very soft, then straine them, and rub them so well through the strainer, that you may know the substance of them, and boyle up this matter thus strained out, till it be very sweet, and somwhat thick, then setting it by till it be cold, and then put in your branches of Barbaries into gally pots, or glasses, and fill it up with the cold Syrupe, and so shall you have both Syrupe, and also Barbaries, to use at your pleasure.

Of Almonds.

To make Almond Biscate.

Steepe one pound of Almonds so long in cold water, till they will blanch, then put them in Rose-water, and beat them in so much Rose-water as will keep them from growing to an Oyle, and no more; take one pound of Sugar beaten very fine, and sifted through a Searce, take the whites of six Eggs beat to a froth, as you use to doe for other Bisket, with a spoonfull of fine flower, set the Almonds and Sugar on a soft Charcoal fire, let them boyle together till they be very thick, and so let them stand till they be almost cold, then beat the Eggs and that together, put in a little Muske for the better tast, if you please, then lay them upon papers, in what proportion you will, and dry them in an Oven, with a slack fire.

To make Almond Milke.

Take a rib of Mutton or Veale, or rather a Chicken, boyle it in faire water, put thereto French Barley, a Fennill root, a Parsly root, Violet leaves, Strawberry leaves, and Cinquefoyle leaves, and boyle them all together, till the meat be over boyled, then strayne out the liquor from the rest, while they are boyling blanch a proportion of Almonds answerable to the liquor, beat them well in a clean stone Morter, and then grind them therein with Rose water and Sugar, and when they are well ground put in all your liquor by little and little, and grind with them till they be all well Compounded, and then strayne it into a faire glasse, and use it at your pleasure.

An approved Medicine for the running of the Reines.

Make Almond Milke of Plantine water, or else boyle Plantine in the liquor whereof you make your Almond Milk, take a quart of it, and put thereto three spoonfulls of Lentive farine, and three spoonfulls of Cinamon water, take of this at six in the morning, a good draught, two hours before dinner another, at four of the clock in the afternoon, a third, and two hours after supper a fourth; and twice or thrice between meals, eat a spoonfull of Conserve of Red Roses at a time.

Oyle of Almonds.

Take Almonds, blanch them, and put them into a pot, and set that pot in another pot of water that boyleth, and the steam of the seething pot will arise and enter into the pot with the Almonds, and that will become Oyle when they are stamped and wringed through a cloath. Thus they make Oyle of the kernels of Filberts, Walnuts, &c.

A Barley Cream to procure sleep, or Almond Milke.

Take a good handfull of French Barley, wash it cleane in warme water, and boyle it in a quart of sayre water to the halfe, then put our the water from the Barley, and put the Barley into a pottell of new clean water, with a Parsley, and a Fennell root, clean washed, and picked with Bourage, Buglos, Violet leaves, and Lettice, of each one handfull, boyle them with the Barley, till more then halfe be consumed; then strayne out the liquor, and take of blanched Almonds a handfull, of the seeds of Melons, Cucumbers, Citralls, and Gourds, husked, of each halfe a quarter of an ounce, beat these seeds, and the Almonds together, in a stone morter, with so much Sugar, and Rose-water as is fit, and strayne them through a cleane cloath into the liquor, and drink thereof at night going to bed, and in the night, if this doth not sufficiently provoke sleep, then make some more of the same liquor, and boyle in the same the beads, or a little of white Poppey.

An Oyntment to kill the Worms in little Children.

For stomach Wormes, annoynt the stomach with Oyle of Wormwood, and the belly with Oyle of sweet Almonds, for belly Wormes take all of Wormwood, Oyle of Savine, and the Powder of Aloe Cicatrina, finely beaten, annoynt the belly therewith, morning and evening. You must not use Savine in Medicines for Mayden Children, but in stead of Oyle of Savine, take as much of an Oxes Gall.

To make the best white Puddings.

Take a pound of Almonds, blanch them, putting in a little Milk sometime to them in the stamping, then put to them three handfulls of fine Flower, or as much grated bread first baked in an Oven, six Eggs well beaten, a good deale of marrow cut in little pieces, season them with Nutmeg and Sugar, three spoonfulls of Rose-water, and a little Salt; temper them all together, with as much Cream as will serve to wet or mingle them; and so fill them up.

An Almond Candle.

Blanch Jordan Almonds, beat them with a little small Ale, and strayne them out with as much more Ale as you minde to make your Caudle of, then boyle it as you doe an Egg Caudle, with a little Mace in it, and when it is off the fire sweeten it with Sugar.

To make fine white Leach of Almonds.

Take halfe a pound of small Almonds, beat them, and strayne them with Rose water, and sweet Milk from the Cow, and put into it two or three pieces of large Mace, one graine of Musk, two ounces of Isinglasse, and so boyle it in a Chafin-dish of coales, a quarter of an hour, till it will stand, which you shall try thus, set a saucer in a little cold water, so that none come into it, and put a spoonfull of the Leach into it, and if you see that stand, rake the other off the fire, then you may slice it in what fashion you please.

To make Almond Butter.

Blanch one pound of Almonds, or more; or lesse, as you please, lay them four hours in cold water, then stamp them with some Rose water,