Pint of Brandy, and a little
Nutmeg grated, a little Sugar, and the Juice of a Limon, and so drink
it.

253. _To make Limonado._

Take one Quarrt of Sack, half a Pint of Brandy, half a Pint of fair
Water, the Juyce of two Limons, and some of the Pill, so brew them
together, with Sugar, and drink it.

254. _To make Paste of Pomewaters._

Take your Pomewater Apples, and put them in a long Gallipot, and set
that Pot in a Kettle of boiling water, till your Apples are tender, then
pare them, and cut them from the Core, and beat them in a Mortar very
well, then take their weight in fine Sugar, and boil it to a Candy
height with a little water, then put in your Apples, and boil them till
it will come from the bottom of the Posnet, when it is almost cold mould
it with searced Sugar, and make it in Cakes and dry them.

255. _To make Syrup of Rasberries, or of other Fruits, as Grapes or the
like._

Take the Juyce of your Fruits and the weight thereof in fine Sugar, mix
them together, and put them into a long Gally-pot, and set that pot
into a Kettle of seething water, and when you see it is enough let it
cool, and then put it up; after you have strained out your Juice, you
must let it stand to settle three or four days before you put the Sugar
into it, and then take only the clearest, this is exceeding good and
comfortable in all Feavers.

256. _To make a Caudle for a sick body both pleasant and comfortable._

Take a quart of white Wine, and boil it a while with a Blade of large
Mace, and a little whole Cinamon, then take four Ounces of sweet Almonds
blanched and beaten with a little Rosewater, then strain your Almonds
with the Wine, and set it over the fire again, and when it is scalding
hot, put in the Yolks of four Eggs, and as much Sugar as you think fit.

257. _How to cover all kinds of Seeds, or little pieces of Spices, or
Orange or Limon Pill, with Sugar for Comfits._

First of all you mast have a deep bottomed Basin of Brass or Latin, with
two ears of Iron to hang it with two Cords over some hot Coals.

You must also have a broad Pan to put Ashes in, and hot Coals upon them.

You must have a Brass Ladle to let run the Sugar upon the Seeds.

You must have a Slice of Brass to scrape away the Sugar from the sides
of the hanging Basin if need be.

Having all these things in readiness, do as followeth;

Take fine white Sugar beaten, and let your Seeds and Spice be dry, then
dry them again in your