d Carrawayes on it. If your Marchpane be Oyly in beating, then put to
it as much Rose-water as will make it almost as thin as to ice.

_Lozenges_

Take Blossoms of Flowers, and beat them in a bowl-dish, and put them in
as much clarified Sugar as may come to the colour of the cover, then
boile them with stirring, till it is come to Sugar again; then beat it
fine, and searse it, and so work it up to paste with a little Gum
Dragon, steep it in Rose-water, then print it with your mould, and being
dry, keep it up.

_To make Walnuts artificial._

Take searsed Sugar, and Cinnamon, of quantity a like, work it up with a
little Gum Dragon, steep it in Rose-water, and print it in a mould made
like a Walnut-shell, then take white Sugar Plates, print it in a mold
made like a Walnut kernel, so when they are both dry, close them up
together with a little Gum Dragon betwixt, and they will dry as they
lie.

_To make Collops like Bacon of Marchpane._

Take some of your Marchpane Paste, and work it in red Saunders till it
be red; then rowl a broad sheet of white Paste, and a sheet of red
Paste, three of the white, and four of the red, and so one upon another
in mingled sorts, every red between, then cut it overthwart, till it
look like Collops of Bacon, then dry it.

_To make artificial Fruits._

Take a Mould made of Alablaster, three yolks, and tye two pieces
together, and lay them in water an hour, and take as much sugar as will
fill up your mold, and boil it in a _Manus Christi_, then pour it into
your mould suddenly, and clap on the lid, round it about with your hand,
and it will be whole and yellow, then colour it with what colour you
please, half red, or half yellow, and you may yellow it with a little
Saffron steept in water.

Touching Preserves and Pomanders.

_To make an excellent perfume to burn between two Rose leaves._

Take an ounce of Juniper, an ounce of Storax, half a dozen drops of the
water of Cloves, six grains of Musk, a little Gum Dragon steept in
water, and beat all this to paste, then roll it in little pieces as big
as you please, then put them betwixt two Rose-leaves, and so dry them in
a dish in an Oven, and being so dried, they will will burn with a most
pleasant smell.

_To make Pomander._

Take an ounce of Benjamin, an ounce of Storax, and an ounce of Laudanum,
heat a Mortar very hot, and beat all these Gums to a perfect paste; in
beating of it, put in six grains o