t in whole Spices, Sugar and Rosewater, and boil them
together.

258. _A white Jelly with Almonds._

Take Rosewater and Gum Dragon first steeped, or Isinglass dissolved, and
some Cinamon whole, seeth these together, then take one pound of Almond
blanched and beaten with Rosewater, then put them in and seeth them with
the rest, stir them always, and when it is enough, sweeten it to your
taste, and when it is cold eat it.

259. _To make sweet Cakes without Sugar._

Wash some Parsnep roots, scrape them and slice them very thin dry them
in a Dish in an Oven, and beat them to a Powder, mix them with an equal
quantity of fine Flower, mix them with Cream, beaten Spice and Salt, and
so make them and bake them.

260. _To keep Roses or Gilliflowers very long._

Take them when they are very fresh, and in the bud, and gathered very
dry, dip them in the whites of Eggs well beaten, and presently strew
thereon searced sugar, and put them up in luted Pots, and set them in a
cool place, in sand or gravel, and with a Filip of your finger at any
time you may strike off the coat, and you will have the Flower fresh and
fair.

261. _How to keep Walnuts long fresh and good._

Make a lay of the dry stampings of Crabs when the Verjuice is pressed
forth, then a Lay of Walnuts, and then Crabs again, till all be in, then
cover the Vessel very well, and when you eat them, they will be as
though they were new gathered.

262. _To pickle Quinces._

Put them into a Vessel, and fill up the Vessel with small Ale, or white
Wine Lees, which is better, and cover your Vessel well that no Air get
in.

263. _To keep Artichokes._

Take your Artichokes, and cut off the stalks within two inches of the
Apple, and of these stalks make a strong Decoction, slicing them into
thin and small pieces, and boil them with water and salt; when it is
cold, put in your Artichokes, and keep them from the Air.

When you spend them, lay them first in warm water, and then in cold, to
take away the bitterness.

264. _To make Clove or Cinamon Sugar._

Put Sugar in a Box, and lay Spices among it, and close up the Box fast,
and in short time it will smell and tast very well.

265. _To make Irish_ Aquavitae.

Take to every Gallon of good _Aquavitae_, two Ounces of Licoras bruised,
two ounces of Aniseeds bruised, let them stand six days in a Vessel of
Glass close stopped, then pour out as much of it as will run clear,
dissolve in that clear six gre