excellent Medicine for the _Stone in the Kidneyes_, to
dissolve and bring it away. It is very good in these Diseases of the
_Stone_, to use _Burnet_ often in your drink at Meales, and often to
steep it in over night, and in the morning put in three or foure
spoonfulls of juice of _Lemmons_, and to drink thereof a good
draught every morning a week together, about the full of the
Moone, three dayes before, and three dayes after.

_To roste a Shoulder of Mutton with Lemmons_.

Take a Shoulder of _Mutton_ halfe rosted, cut off most of the meat
thereof, in thin slices, into a faire dish with the gravy thereof, put
thereto about the quantity of a pint of clarret wine, with a spoonfull
or two at most of the best wine _Vineger_, season it with _Nutmeggs_,
and a little _Ginger_, then pare off the rines of one or two
good _Lemmons_, and slice them thin into the _Mutton_, when it is almost
well stewed between two dishes, and so let them stew together
two or three warmes, when they are enough, put them in a clean
dish, and take the shoulder blade being well broyled on a
grid-iron, and lay it upon your meat, garnishing your dishes
with some slices and rinds of the _Lemmons_, and so serve it.

_To Boyle A Capon with Oranges and Lemmons_.

Take _Orenges_ and _Lemmons_ peeled, and cut them the long way,
and if you can keep your cloves whole, and put them into your
best Broth of _Mutton_ or _Capon_, with _Prunes_ or _Currants_ three or
four dayes, and when they have been well sodden, cut whole _Pepper_,
great _Mase_, a great peice of _Suggar_, some _Rose_-water, and either
_White_ wine, or _Clarret_ wine, and let all these seeth together a
while, and serve it upon Sopps with your _Capon_.

_A Lemmond Sallet_.

Cut out slices of the peele of the Lemmons, long wayes, a quarter
of an inch one piece from another, and then slice the _Lemmons_
very thin, and lay them in a dish crosse, and the peeles about
the _Lemmons_, and scrape a good deal of _Suggar_ upon them, and
so serve them.

* * * * *

_Of Quinces_.

_The best way to Preserve Quinces._

First pare and coare the _Quinces_, and boyle them in faire water
till they be very tender, not covering them, then taking them
out of the water, take to every pound of them, two pound of _Sugar_,
and half a pint of water, boyle it to a Syrupe, scumming it well,
then put in some of the Jelly that is washed from the _Quince_ kernels,
and after