tye them up in knots, and
so dry them.

_To make Cherry-water._

Take nine pound of Cherries, pull out the stones and stalks, break them
with you hand, and put them into nine pints of Claret Wine, take nine
ounces of Cinamon, and three Nutmegs, bruise them, and put them into
this, then take of Rosemary and Balm, of each half a handful, of sweet
Marjoram a quarter of a handful; put all these with the aforenamed into
an earthen pot well leaded; so let them stand to infuse twenty four
hours; so distil it in a Limbeck, keeping the strongest water by it
self, put some sugar finely beaten into your glasses. If your first
water be too strong, put some of the second to it as you use it. If you
please you may tye some Musk and Ambergreese, in a rag, and hang it by a
thread in your glass.

_To make Orange Cakes._

Take Oranges and pare them as thin as you can, then take out the meats
clean, and put them in water; let them lye about an hour, shift the
water, and boil them very tender in three or four waters, then put them
up, and dry them on a cloath: mince them as small as you can, then put
them into a dish, and squeeze all the juyce of the meat into them, and
let them stand till the next day, take to every pound of these a pound
and a quarter of double refined Sugar. Boil it with a spoonful of water
at the bottom to keep it from burning till it be Sugar again; then put
in your Oranges and let them stand and dry on the fire, but not boil;
then put them on glass plates, and put them in a stove, the next day
make them into Cakes, and so fry them as fast as you can.

_To preserve Oranges the French way._

Take twelve of the fairest Oranges and best coloured, and if you can get
them with smooth skins they are the better, and lay them in Conduit
water, six dayes and nights, shifting them into fresh water morning and
evening; then boil them very tender, and with a knife pare them very
thin, rub them with salt, when you have so done, core them with a coring
Iron, taking out the meat and seeds; then rub them with a dry cloth till
they be clean, add to every pound of Oranges a pound and half of Sugar,
and to a pound of sugar a pint of water; then mingle your, sugar and
water well together in a large skillet or pan; beat the whites of three
Eggs and put that into it, then set it on the fire, and let it boil
till it rises, and strain it through a Napkin; then set it on the fire
again, and let it boil till the syrup be thi