t
them in, then turn them in the syrup often, then let them stand 3
quarters of an hour, then take them out of the syrup, and tie them up in
Tiffanies, one in a tiffany or more, as they be in bigness, and whilst
you are tying them up, set the syrup on the fire to heat, but not to
boil, then put your Apricocks into the syrup, and set them on a quick
fire, and let them boil, as fast as you can, skim them clean, and when
they look clear take them from the fire, and let them lie in the syrup
till the next day, then set them on the fire to heat, but not to boil;
then set them by till the next day, and lay them upon a clean Sieve to
drain, and when they are well drained, take them out of the Tiffanies,
and so dry them in a Stove, or better in the Sun with Glasses over them,
to keep them from the dust.

_To make Quinces for Pies._

Wipe the Quinces, and put them into a little vessel of swall Beer when
it hath done working; stop them close that no air can get in, and this
will keep them fair all the year and good.

_The best way to break sweet Powder._

Take of Orrice one pound, Calamus a quarter of a pound, Benjamin one
half pound, Storax half a pound, Civet a quarter of an ounce, Cloves a
quarter of a pound, Musk one half ounce, Oyl of Orange flowers one
ounce, Lignum Aloes one ounce, Rosewood a quarter of a pound,
Ambergreece a quarter of an ounces. To every pound of Roses put a pound
of powder; the bag must be of Taffity, or else the powder will run
through.

_To make excellent Perfumes._

Take a quarter of a pound of Damask Rose-buds cut clean from the Whites,
stamp them very small, put to them a good spoonful of Damask Rose-water,
so let them stand close stoopped all night, then take one ounce and a
quarter of Benjamin finely beaten, and also searsed, (if you will)
twenty grains of Civit, and ten grains of Musk; mingle them well
together, then make it up in little Cakes between Rose leaves, and dry
them between sheets of Paper.

_To make Conserve of Roses boiled._

Take a quart of red Rose-water, a quart of fair water, boil in the Water
a pound of red Rose-leaves, the whites cut off, the leaves must be
boiled very tender; then take three pound of Sugar, and put to it a
pound at a time, and let it boil a little between every pound, so put it
up in your pots.

_To make Conserves of Roses unboiled._

Take a pound of red Rose leaves, the whites cut off, stamp them very
fine, take a pound of S