wash them in fair water,
till the bitterness be taken away, and that they grow sweet, then let
them be boiled in fair water till they grow soft, the watry part being
taken away, let them be steeped in a vessel of stone twenty four hours,
with a Julip, made of white Sugar and three parts water; after let them
be boiled upon a gentle fire, to candiness of Penidies or Paste; being
taken out of that, let them be put into a glass vessel, one by one, with
the julip of Roses made somewhat hard or with sugar; some do add Amber
and Musk to them.

_The Vertues._

It comforteth the Stomach and Heart, it helpeth concoction.

_Candied Cherries, the Italian way._

Take Cherries before they are full ripe, the stones taken out, put
clarified sugar boiled to a height, then pour it on them.

_Chicory Roots candied the Italian way._

Take Chicory new and green, the outward Bark being taken away, then
before they be candied, let them be cut in several parts, and gently
boiled, that no bitterness may remain, then set them in the air placed
severally, and put sugar to them boiled to a height.

Touching Marmalets, and Quiddony, as followeth.

_To make Marmalet of Damsins._

Take two quarts of Damsins that be through ripe, and pare off the skin
of three pints of them, then put them into an earthen Pipkin, those with
the skins undermost then set the Pipkin into a pot of seething water,
and let the water seethe apace untill the Damsins be tender. Cover the
Pipkin close, that no water gets into them, and when they are tender,
put them out into an earthen pan, and take out all the stones and skins,
and weigh them, and take the weight with hard sugar, then break the
sugar fine, and put it into the Damsins, then set it on the fire, and
make it boil apace till it will come from the bottome of the skillet,
then take it up, and put it into a glass but scum it clear in the
boiling.

_To make white Marmalet of Quinces._

Take unpared Quinces, and boil them whole in fair water, peel them and
take all the pap from the core, to every pound thereof add three
quarters of a pound of Sugar, boil it well till it comes well from the
pans bottom, then put it into boxes.

_To make Marmalet of any tender Plum._

Take your Plums, & boil them between two dishes on a Chafing dish of
coals, then strain it, and take as much Sugar as the Pulp doth weigh,
and put to it as much Rose-water, and fair water as will melt it, that
i