Take three or four spoonfuls of this Syrup in a large draught of fountain water, or small posset-Ale, pro ardore urinæ to cool and smoothen, two or three times a day.
GELLY OF PIPPINS OR JOHN-APPLES
Cut your Apples into quarters (either pared or unpared). Boil them in a sufficient quantity of water, till it be very strong of the Apples. Take the clear liquor, and put to it sufficient Sugar to make gelly, and the slices of Apple; so boil them all together, till the slices be enough, and the liquor gelly; or you may boil the slices, in Apple-liquor without Sugar, and make gelly of other liquor, and put the slices into it, when it is gelly, and they be sufficiently boiled. Either way, you must put at the last some juyce of Limon to it; and Amber and Musk if you will. You may do it with halves or quartered Apples, in deep glasses, with store of gelly about them. To have these clear, take the pieces out of the gelly they are boiled in, with a slice, so as you may have all the rags run from them, and then put neat clean pieces into clear gelly.
PRESERVED WARDENS
Pare and Core the Wardens, and put a little of the thin rind of a Limon into the hole that the Core leaveth. To every pound of Wardens, take half a pound of Sugar, and half a pint of water. Make a Syrup of your Sugar and Water; when it is well scummed, put it into a Pewter dish, and your Wardens into the Syrup, and cover it with another Pewter dish; and so let this boil very gently, or rather stew, keeping it very well covered, that the steam get out as little as may be. Continue this, till the Wardens are very tender, and very red, which may be in five, or six, or seven hours. Then boil them up to the height the Syrup ought to be to keep: which yet will not be well above three or four months. The whole secret of making them red, consisteth in doing them in Pewter, which spoileth other preserves, and in any other mettal these will not be red. If you will have any Amber in them, you may to ten or twelve pounds of Wardens, put in about twenty grains of Amber, and one, or at most, two grains of Musk, ground with a little Sugar, and so put in at the last. Though the Wardens be not covered over with the Syrup in the stewing by a good deal, yet the steam, that riseth and cannot get out, but circulateth, will serve both to stew them, and to make them red and tender.
SWEET MEAT OF APPLES
My Lady Barclay makes her fine Apple-gelly with slices of John apples. Sometimes she mingles a few Pippins with the John's to make the Gelly. But she liketh best the John's single, and the colour is paler. You first fill the glass with slices round-wise cut, and then the Gelly is poured in to fill up the vacuities. The Gelly must be boiled to a good stiffness. Then when it is ready to take from the fire, you put in some juyce of Limon, and of Orange too, if you like it: but these must not boil; yet it must stand a while upon the fire stewing in good heat, to have the juyces Incorporate and Penetrate well. You must also put in some Ambergreece, which doth exceeding well in this sweet-meat.
A FLOMERY-CAUDLE
When Flomery is made and cold, you may make a pleasant and wholesome caudle of it, by taking some lumps and spoonfuls of it, and boil it with Ale and White wine, then sweeten it to your taste with Sugar. There will remain in the Caudle some lumps of the congealed flomery, which are not ungrateful.
PLEASANT CORDIAL TABLETS, WHICH ARE VERY COMFORTING, AND STRENGTHEN NATURE MUCH