mon, and boil it a little longer, and when it is
almost cold, put it into Gally-Pots, and strew them over with searced
Sugar, and so keep them so long as you please, the longer the better.

99. _A fine Cordial Infusion._

Take the flesh of a Cock Chick cut in small pieces, and put into a Glass
with a wide Mouth, put to it one Ounce of Harts-horn, half an Ounce of
Red Coral prepared, with a little large Mace, and a slice or two of
Limon, and two Ounces of White Sugar-Candy, stop the Glass close with a
Cork, and set it into a Vessel of seething Water, and stuff it round
with Hay that it jog not; when you find it to be enough, give the sick
Party two spoonfuls at a time.

100. _For a Cough of the Lungs._

Take two Ounces of Oil of sweet Almonds newly drawn, three spoonfuls of
Colts-foot Water, two spoonfuls of Red Rose-Water, two Ounces of white
Sugar-Candy finely beaten; mingle all these together, and beat it one
hour with a spoon, till it be very white; then take it often upon a
Licoras stick. This is very good.

101. _To preserve Grapes._

Take your fairest white Grapes and pick them from the stalks, then stone
them carefully, and save the Juice, then take a pound of Grapes, a pound
of fine Sugar, and a pint of water wherein sliced Pippins have been
boiled, strain that water, and with your Sugar and that make a Syrup,
when it is well scummed put in your Grapes, and boil them very fast, and
when you see they are as clear as glass, and that the Syrup will jelly,
put them into Glasses.

102. _To make Collops of Bacon in Sweet-meats._

Take some Marchpane Paste, and the weight thereof in fine Sugar beaten
and searsed, boil them on the fire, and keep them stirring for fear
they burn, so do till you find it will come from the bottom of the
Posnet, then mould it with fine Sugar like a Paste, and colour some of
it with beaten Cinnamon, and put in a little Ginger, then roll it broad
and thin, and lay one upon another till you think it be of a fit
thickness and cut it in Collops and dry it in an Oven.

103. _To make Violet Cakes._

Take them clipped clean from the whites and their weight in fine Sugar,
wet your Sugar in fair water, and boil it to a Candy height, then put in
your Violets, and stir them well together, with a few drops of a Limon,
then pour them upon a wet Pye-Plate, or on a slicked paper, and cut them
in what form you please; do not let them boil, for that will spoil the
colour: Thus you may