_To make juyce of Liquorish._

Take English Liquorish, and stamp it very clean, bruise it with a
hammer, and cut it in peices; to a pound of Liquorish thus bruised, put
a quart of Hysop water, let them soak together in an earthen pot a day
and a night, then pull the Liquorish into small pieces, and lay it in
soak again two dayes more; then strain out the Liquorish, and boil the
liquor a good while. Stir it often; then put in half a pound of
Sugar-candy, or Loaf-sugar finely beaten, four grains of Musk, as much
Ambergreece, bruise them small with a little Sugar; then boil them
together till it be good & thick, still have care you burn it not; then
put it out in glass plates, and make it into round rolls, and set it in
a drying place till it be stiff, that you may work it into rolls to be
cut as big as Barley corns, and so lay them on a place again: If it be
needful strew on the place again a little Sugar to prevent thickning; so
dry them still if there be need and if they should be too dry, the heat
of the fire will soften them again.

_A Perfume for Cloths, Gloves._

Take of Linet two grains, of Musk three, of Ambergreece four, and the
oyl of Bems a pretty quantity; grinde them all upon a Marble stone fit
for that purpose; then with a brush or sponge rake them over, and it
will sweeten them very well; your Gloves or Jerkins must first be washed
in red Rose-water, and when they are almost dry, stretch them forth
smooth, and lay on the Perfumes.

_To make Almond Bisket._

Take the whites of four new laid Eggs, and two yolks, then beat it well
for an hour together, then have in readiness a quarter of a pound of the
best Almonds blanched in cold water, & beat them very small with
Bose-wart, for fear of Oyling; then, have a pound of the best Loaf-sugar
finely beaten, beat that in the Eggs a while, then put in your Almonds,
and five or six spoonfuls of the finest flower, and so bake them
together upon Paper plates, you may have a little fine Sugar in a piece
of tiffany to dust them over as they be in the Oven, so bake them as you
do Bisket.

_To dry Apricocks._

First stone them, then weigh them, take the weight of them in double
refined Sugar, make the syrup with so much water as will wet them, and
boil it up so high, that a drop being droped on a Plate it will slip
clean off, when it is cold, put in your Apricocks being pared, whilst
your Syrup is hot, but it must not be taken off the fire before you pu