in the bottom of the Dish, and
pour the Cream upon them, and lay the Cabbage over.

58. _To make a Trifle._

Take sweet Cream, season it with Rosewater and Sugar, and a little whole
Mace, let it boil a while, then take it off, and let it cool, and when
it is lukewarm put it into such little Dishes or Bowls as you mean to
serve it in; then put in a little Runnet, and stir it together; when
you serve it in, strew on some French Comfits.

59. _To make thick Cream._

Take sweet Cream, a little Flower finely searced, large Mace, a stick of
Cinamon, Sugar and Rosewater, let all these boil together till it be
thick, then put into it thick Cream, the yolks of Eggs beaten, then let
it seeth but a little while for fear of turning, then pour it out, and
when it is cold serve it in.

60. _To pickle Purslan to keep all the Year._

Take the Leaves from the stalks, then take the Pot you mean to keep them
in, and strew Salt over the bottom, then lay in a good row of the
Leaves, and strew on more Salt, then lay in a row of the stalks, and put
in more Salt, then a row of the Leaves, so keep it close covered.

61. _To Stretch Sheeps Guts._

After they are clean scowred, lay them in water nine days, shifting them
once a day, and they will be very easie to fill, and when they are
filled, they will come to their wonted bigness.

62. _To make Cream of Pastes and Jellies._

Put Eggs into the Cream as you do for Fool, and slice your Sweet-meats
very thin and boil with them, then sweeten it, and put it into a Dish.

63. _To make a rare Medicine for the Chine-Cough._

Make a Syrrop of Hysop-water and white Sugar Candy, then take the Powder
of Gum Dragon, and as much of white Sugar Candy mixed together, and eat
of it several times of the day, or take the above-named Syrrop, either
of them will do the Cure.

64. _For a Consumption._

Take of Syrrop of Violets, Syrrop of Horehound, Syrrop of Maidenhair and
Conserve of Fox Lungs, of each one ounce, mix them well together, and
take it often upon a Liquoras stick in the day time, and at night.

65. _To make very rare Ale._

When your Ale is tunned into a Vessel that will hold eight or nine
Gallons, and that hath done working, ready to be stopped up, then take
a Pound and half of Raisins of the Sun stoned and cut in pieces, and two
great Oranges, Meat and Rind, and sliced thin, with the Rind of one
Limon, and a few Cloves, one Ounce of Coriander seeds bruised, put all