and _Ambergreese_ finely beaten, and powdered,
then pare your _Quinces_, and boyle them in faire water whole, till
they be tender and not covering them for so they will be white;
then take them, and scrape off all the _Quince_ to the coare, into a
silver dish, and boyle it therein till it grow dry, which you shall
perceive by the rising of it up, when it is thus well dryed, take it
off, let it coole, and strew on the _Sugar_, letting some other to
strew it, till it be all throughly wrought in, then lay it out on
glasses, plates, or prints of Flowers, or letters, an inch thick, or
lesse as you please.

_The best way to Preserve Apricocks_

Take the weight of your _Apricocks_, what quantity soever you
mind to use, in _Sugar_ finely beaten, pare and stone the _Apricocks_,
and lay them in the _Sugar_, in your preserving pan all night, and in
the morning set them upon hot embers till the _Sugar_ be all melted,
then let them stand, and scald an hour, then take them off the
fire, and let them stand in that Syrupe two dayes, and then boyle
them softly till they be tender and well coloured, and after that
when they be cold put them up in glasses or pots, which you
please.

* * * * *

_Of Lillies_.

_The use of Oyle of Lillies_.

Oyle of _Lillies_ is good to supple, mollifie, and stretch sinews
that be shrunk, it is good to annoynt the sides and veines in
the fits of the _Stone_.

_To Candy all kinde of Flowers as they grow,
with their stalks on_.

Take the Flowers, and cut the stalks somewhat short, then take
one pound of the whitest and hardest _Sugar_ you can get, put to it
eight spoonfulls of _Rose_ water, and boyle it till it will roule between
your fingers and your thumb, then take it from the fire,
coole it with a stick, and as it waxeth cold, dip in all your Flowers,
and taking them out againe suddenly, lay them one by one
on the bottome of a Sive; then turne a joyned stoole with the
feet upwards, set the sive on the feet thereof, cover it with a faire
linnen cloath, and set a chafin-dish of coales in the middest of the
stoole underneath the five, and the heat thereof will run up to
the sive, and dry your Candy presently; then box them up, and
they will keep all the year, and look very pleasantly.

_To make the Rock Candies upon all Spices,
Flowers, and Roots_.

Take two pound of _Barbary Sugar_, Clarifie it with a pint of water,
and the whites of two _Eggs_, th