365. To Candie Flowers.
Take the flowers on the Stalk and wash them in rosewater wherein gumarrabeck hath been steep’d then take fine Sugar candie search it after finely beaten on your flowers and set them a drying in the bottom of a sive in an oven after the bread is drawn and the oven cold and they will glitter and look well.
366. A Sack Posset.
Take 6 Naples Biskit beaten in a morter and boyle it in 2 quarts of cream till it be thick then have ale and Sack ready sweetned and warm & a few eggs let your cream coole else your eggs will be hard & to a quart of cream you must have a pint of ale and Sack pour it in your bason stir it a little & so serve it in.
367. To make Barberrie Wine.
Take 20 quarts of water and 10 pound of Sugar boyle it half an hour and scume it then take 10 quarts of barberries mull them in an earthen stewing pot yn bruise them and put your liquor on them very hot and when cold as wort put in some yest and set it a working and when it hath done working stop it up close and after 3 weeks bottle & keep So may you do with currance or Rasberrys only with a pound less of Sugar than the barberries wine.
368. To make Apricocke Wine.
Take to every pint of water 10 or 12 apricockes let it boyle gently at first after a pace till it be strong of the fruit then let it stand and take of the clear and bottle it to a bottle take an ounce and half of Sugar and stop it close. The sirrop yt comes from dryed apricocks put in white wine and bottled a month is very good.
369. To make a Conserve of Clove Jilly Flowers as an excellent Cordiall.
Take to every ounce of flowers all the white cut off 3 ounces of sugar beat them very small so keep them to a pound which put into an earthen or silver bason set it over the fire stir it till the Sugar dissolve and to a pound put an ounce and half of powder of cloves a grain and half of civet a grain and half of beaszer half a grain of unicorns horn the juice of half a lemon mingle all well together and keep it for your use.