aler. You first fill
the glass with slices round-wise cut, and then the Gelly is poured in to
fill up the vacuities. The Gelly must be boiled to a good stiffness. Then
when it is ready to take from the fire, you put in some juyce of Limon, and
of Orange too, if you like it: but these must not boil; yet it must stand a
while upon the fire stewing in good heat, to have the juyces Incorporate
and Penetrate well. You must also put in some Ambergreece, which doth
exceeding well in this sweet-meat.

A FLOMERY-CAUDLE

When Flomery is made and cold, you may make a pleasant and wholesome caudle
of it, by taking some lumps and spoonfuls of it, and boil it with Ale and
White wine, then sweeten it to your taste with Sugar. There will remain in
the Caudle some lumps of the congealed flomery, which are not ungrateful.

PLEASANT CORDIAL TABLETS, WHICH ARE VERY COMFORTING, AND STRENGTHEN NATURE
MUCH

Take four ounces of blanched Almonds; of Pine kernels, and of Pistachios,
_ana_, four Ounces. Erin-go-roots, Candid-Limon peels, _ana_, three Ounces,
Candid Orange peels two Ounces, Candid Citron-peels four Ounces, of powder
of white Amber, as much as will lie upon a shilling; and as much of the
powder of pearl, 20 grains of Ambergreece, three grains of Musk, a book of
leaf gold, Cloves and Mace, of each as much as will lie upon a three pence;
cut all these as small as possible you can. Then take a pound of Sugar, and
half a pint of water, boil it to a candy-height, then put in the
Ambergreece and Musk, with three or four spoonfulls of Orange flower water.
Then put in all the other things and stir them well together, and cast them
upon plates, and set them to dry: when both sides are dry, take
Orange-flower-water and Sugar, and Ice them.

TO MAKE HARTS-HORN GELLY

Take four Ounces of Harts-horn rasped, boil it in four pound of water, till
it will be a gelly, which you may try upon a plate (it will be so, in four
or five or six hours gentle boiling) and then pass the clear liquor from
the horn (which will be a good quart) then set it on the fire again with
fine Sugar in it to your taste; when that is dissolved (or at the same time
you put that in) put half a pound of white-wine or Sack into it, and a bag
of Spice, containing a little Ginger, a stick of Cinnamon bruised, a Nutmeg
quartered, two or three Cloves, and what other Spice you like, but Pepper.
As soon as it beginneth to boil, put into it the whites of three or four
Eggs