the best way._

First stone them and weigh them, half a pound of sugar to half a pound
of them, then pair them and slice them into that liquor, take the weight
of it in sugar; then take as many Rasberries as will colour it, and
strain them into the liquor, then put in the sugar, boil it as fast as
you can, then skim it till it be very clear, then put in your
Barberries, and that sugar you weighed, and so let them boil till the
skin be fully risen up, then take them off, and skin them very clean,
and put them up.

_To make Lozenges of Red Roses._

Boil your sugar to sugar again, then put in your Red Roses being finely
beaten and made moist with the juyce of a Lemmon, let it not boil after
the Roses are in but pour it upon a Pye-plate, and cut it into what form
you please.

_To make Chips of Quinces._

First scald them very well, then slice them into a Dish, and pour a
Candy Syrup to them scalding hot, and let them stand all night, then lay
them on plates, and searse sugar on them, and turn them every day, and
scrape more sugar on them till they be dry. If you would have them look
clear, heat them in syrup, but not to boil.

_To make Sugar of Wormwood, Mint, Anniseed, or any other of that kinde._

Take double refined Sugar, and do but wet it in fair water, or
Rose-water and boil it to a Candy, when it is almost boiled take it off,
and stir it till it be cold; then drop in three or four drops of the
Oyls of whatsoever you will make, and stir it well; then drop it on a
board, being before fitted with Sugar.

_To make Syrup of Lemons or Citrons._

Pare off all the rindes, then slice your Lemmons very thin, and lay a
lare of Sugar finely beaten, and a lare of Lemons in a silver Bason
till you have filled it, or as much as you mean to make, & so let it
stand all night; the next day pour off the liquor that runs from it into
a glass through a Tiffany strainer. Be sure you put sugar enough to them
at the first, and it will keep a year good, if it be set up well.

_To make Jambals of Apricocks or Quinces._

Take Apricocks or Quinces, and quoddle them tender, then take their Pulp
and dry it in a dish over a Chafing-dish of coals, and set it in a Stove
for a day or two; then beat it in a stone Mortar, putting in as much
Sugar as will make a stiff paste; then colour it with Saunders,
Cochinele or blew Starch, and make it up in what colour you please, rowl
them with battle doors into long pieces, and