Gum-Dragon steeped in Rosewater, make them in little Cakes and dry them.

198. _A Cordial to cause sleep._

Two spoonfuls of Poppy water, two spoonfuls of Red Rosewater, one
spoonful of Clove-Gillyflower Syrup, and a little Diascordium, mingle
them together, and take them at the time of rest.

199. _To perfume Gloves._

Take four Grains of Musk and grind it with Rosewater, and also eight
Grains of Civet, then take two spoonfuls of Gum dragon steeped all night
in Rosewater, beat these to a thin Jelly, putting in half a spoonful of
Oil of Cloves, Cinamon and Jessamine mixed together, then take a Spunge
and dip it therin, and rub the Gloves all over thin, lay them in a dry
clean place eight and forty hours; then rub them with your hands till
they become limber.

200. _A very good Perfume to burn._

Take 2 ounces of the Powder of Juniper Wood, 1 Ounce of Benjamin, one
Ounce of Storax, 6 drops of oil of Limons, as much oil of Cloves, 10
grains of Musk, 6 of Civet, mold them up with a little Gum dragon
steeped in Rosewater, make them in little Cakes, and dry them between
Rose Leaves, your Juniper wood must be well dried, beaten and searced.

201. _To preserve Cherries in Jelly._

Take fair ripe Cherries, and stone them, then take a little more than
their weight in fine Sugar, then take the juyce of some other Cherries,
and put a spoonful of it in the bottom of the Posnet, then put some of
your Sugar beaten fine into the Posnet with it, and then a little more
juyce, then put in your Cherries, then put in Sugar, and then juyce, and
then Cherries again, thus do till you have put in all, then let them
boil apace till the Sugar be melted, shaking them sometimes, then take
them from the fire, and let them stand close covered one hour, then boil
them up quick till the Syrup will jelly.

202. _To dry Apricocks or Pippins to look as clear as Amber._

Take Apricocks and take out the Stones, and take Pippins and cut them in
halves and core them, let your Apricocks be pared also; lay these Fruits
in an earthen dish, and strew them over with fine Sugar, set them into a
warm Oven, and as the Liquor comes from them put it away, when all the
Liquor is come away turn them and strew them thick with Sugar on every
side, set them into the Oven again, and when the Sugar is melted lay
them on a dry dish, and set them in again, and every day, turn them till
they be quite dry, Thus you may dry any sort of Plumbs or Pears as wel