make it up with speed, and dry them, but first make them into what
shapes you please, and print them.

125. _A very fine washing-Ball._

Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of
Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of
Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and
searce them fine, then take two pounds and an half of Castile Sope
dissolved in Rose water, and beat all these forenamed things with the
Sope in a Mortar, and when they are well incorporated, make it into
Balls, and keep them in a Box with Cotton as long as you please.

126. _To make French Broth called Kink._

Take a leg of Beef and set it over the fire with a good quantity of fair
water, when it boils, scum it, and what meat soever you have to dress
that day, either of Fowl or small meat, put it all into this Liquor and
parboil it, then take out those small meats, and put in some French
Barley, and some whole Spice, one Clove or two of Garlick, and a handful
of Leeks, and some Salt; when it is boiled enough, pour it from the
Barley, and in put a little Saffron; so serve it in; and garnish your
Dish with sliced Oranges or Limons, and put a little of the juice
therein.

127. _To make Broth of a Lambs Head._

Boil it with as much water as will cover it, with whole Spice, and a
little Salt, and a bundle of sweet herbs, then put in strained Oatmeal
and Cream, and some Currans, when you take it up, put in Sack and Sugar,
then lay the Head in a Dish, and put the Broth to it, and serve it in.

128. _To season a Chicken-Pie._

Having your Paste rolled thin, and laid into your baking-pan, lay in
some Butter, then lay in your Chickens quartered, and seasoned with
Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and
Dates, then lay Butter on the top, close it and bake it, then cut it up,
and put in Clouted Cream, Sack and Sugar.

129. _To make an Herb Pie._

Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them,
and shred them, and put them into your Pie with Butter, and Nutmeg and
Sugar, and a little Salt, to close it and bake it, then draw it and open
it, and put in Clouted Cream; Sack and Sugar, and stir it well together,
and serve it in.

130. _To roste Lobsters._

Take two fair Lobsters alive, wash them clean, and stop the holes as you
do to boil, then fasten them to a Spit, the insides together; make a
good fire, and strew Salt o