Take a gallon of the smallest Aqua vitæ you can make, put it into a close vessell of stone; put thereto a quart of Canary Sacke, two pounds of Raisons of the Sunne stoned, but not washed, two ounces of Dates stoned, and the white skinnes of them pulled out, two ounces of Cinamon grossely bruised, foure good Nutmegs bruised, foure good Liquorish sticks sliced, and bruised, tye up all your Spices in a fine linnen cloth, and put them into your Aqua vitæ, and tye up your pot very close, and let this infuse a weeke, stirring it three times a day, then let it runne through a jelly bagge close covered; keepe it in glasse bottles.
To make Almond Butter.
Take two pound of Almonds, and blanch them, and let them lye all night in cold water: then grinde them in a mortar very small, and put in a blade of Mace or two; then straine it through a strong cloth as neare as you can, that the milke be not too thin, and let it seethe a prettie while: then put in a little Rose-water, and a little salt when you take it off the fire, and stirre it still: then take a bigge cloth very cleane, and let two hold it; then you must take the milke and cast it round about the sides of the cloth that the whay may come from it; then with a saucer put it downe from the sides: then knit the cloth, and hang it up untill it have left dropping; then take it forth, and season it with fine Sugar and Rose-water.
To make Ielly for one that is in a Consumption, or troubled with a loosenesse.
Take the feet of a Calfe, and when the haire is cleane scalded off, slit them in the middle, and cut away all the blacke veines, and the fat, and wash them very cleane, and so put them in a bucket of faire water, and let them lye foure and twentie houres, and in that time the oftner you shift them in faire water it will be the better; then set them on the fire in two gallons of water, or somewhat lesse, and let them boyle very softly, continually taking off the scumme and fat which riseth; and when the liquour is more then halfe boyled away, put into it a pinte and a halfe of white wine, and as it boyleth there will come a foule scumme upon it, take it off still cleane, and when the Ielly is boyled enough, you may know, for your fingers will sticke to the spoone; then take it from the fire, and with a Cullender take out all the bones and flesh, and when the Ielly is almost cold, beat the whites of sixe Egges, and put into it, and set it on the fire againe, and so let it boyle till it be cleare: then straine it through a cleane cloth into a Bason, and so let it stand all night long; the next morning put it into a skellet, and put to it a pound of Sugar, halfe an ounce of Cinamon broken in peeces, one ounce of Nutmegs, an ounce of Ginger bruised, and a good quantitie of large Mace; boyle all these together till it taste of the Spices as much as you desire, and when it is almost cold, take the whites of six egs, and beat them, and put into it, and set it on the fire, and when it riseth wilde it in halfe a pint of white wine; then strain it through a jelly bag.
To stay the flux.
Take Date stones, and beat them to fine powder, and take the quantity of one of them, and drink it with posset drink, or beere; use these two or three mornings together, and after as often as you finde occasion; this is very good.
In the month of May gather of the reddest Oak leaves you can get, and still them, and when need requireth make pap thereof, mingled with milk or fine flower, suger, and Cinamon, as oft as your stomack serveth to eat it.
To make green Ink.
Take greene bice and grinde it with gum water, and if you will have it a sadder green, put a little saffron to the grinding.