a pleasant taste, then hang in your Bottle a little
Ambergreece, and put in some Leaf-Gold; this is a very fine Cordial.

36. _To get away the Signs of the Small Pox._

Quench some Lime in white Rosewater, then shake it very well, and use it
at your pleasure; when you at any time have washed with it, anoint your
face with Pomatum, made with Spermaceti and oyl of sweet Almonds.

37. _To make clouted Cream._

Take Milk that was milked in the morning, and scald it at noon; it must
have a reasonable fire under it, but not too rash, and when it is
scalding hot, that you see little Pimples begin to rise, take away the
greatest part of the Fire, then let it stand and harden a little while,
then take it off, and let it stand until the next day, covered, then
take it off with a Skimmer.

38. _To make a_ Devonshire-_White-pot._

Take two quarts of new Milk, a peny white Loaf sliced very thin, then
make the Milk scalding hot, then put to it the Bread, and break it, and
strain it through a Cullender, then put in four Eggs, a little Spice,
Sugar, Raisins, and Currans, and a little Salt, and so bake it, but not
too much, for then it will whey.

39. _To make the_ Portugal _Eggs._

Take a very large Dish with a broad brim, lay in it some _Naples_ Bisket
in the Form of a Star, then put so much Sack into the Dish as you do
think the Biskets will drink up; then stick them full with thin little
pieces of preserved Orange, and green Citron Pill, and strew store of
French Comfits over them, of divers colours, then butter some Eggs, and
lay them here and there upon the Biskets, then fill up the hollow places
in the Dish, with several coloured Jellies, and round about the Brim
thereof lay Lawrel Leaves guilded with Leaf-Gold; lay them flaunting,
and between the Leaves several coloured Jellies.

40. _To Candy Flowers the best way._

Takes Roses, Violets, Cowslips, or Gilly-flowers, and pick them from the
white bottoms, then have boiled to a Candy height Sugar, and put in so
many Flowers as the Sugar will receive, and continually stir them with
the back of a Spoon, and when you see the Sugar harden on the sides of
the Skillet, and on the Spoon, take them off the Fire, and keep them
with stirring in the warm Skillet, till you see them part, and the Sugar
as it were sifted upon them, then put them upon a paper while they are
warm and rub them gently with your hands; till all the Lumps be broken,
then put them into a Cullender