or seven hours.  Then boil them up to the height the Syrup ought to be to keep:  which yet will not be well above three or four months.  The whole secret of making them red, consisteth in doing them in Pewter, which spoileth other preserves, and in any other mettal these will not be red.  If you will have any Amber in them, you may to ten or twelve pounds of Wardens, put in about twenty grains of Amber, and one, or at most, two grains of Musk, ground with a little Sugar, and so put in at the last.  Though the Wardens be not covered over with the Syrup in the stewing by a good deal, yet the steam, that riseth and cannot get out, but circulateth, will serve both to stew them, and to make them red and tender.

SWEET MEAT OF APPLES

My Lady Barclay makes her fine Apple-gelly with slices of John apples.  Sometimes she mingles a few Pippins with the John’s to make the Gelly.  But she liketh best the John’s single, and the colour is paler.  You first fill the glass with slices round-wise cut, and then the Gelly is poured in to fill up the vacuities.  The Gelly must be boiled to a good stiffness.  Then when it is ready to take from the fire, you put in some juyce of Limon, and of Orange too, if you like it:  but these must not boil; yet it must stand a while upon the fire stewing in good heat, to have the juyces Incorporate and Penetrate well.  You must also put in some Ambergreece, which doth exceeding well in this sweet-meat.

A FLOMERY-CAUDLE

When Flomery is made and cold, you may make a pleasant and wholesome caudle of it, by taking some lumps and spoonfuls of it, and boil it with Ale and White wine, then sweeten it to your taste with Sugar.  There will remain in the Caudle some lumps of the congealed flomery, which are not ungrateful.

PLEASANT CORDIAL TABLETS, WHICH ARE VERY COMFORTING, AND STRENGTHEN NATURE MUCH

Take four ounces of blanched Almonds; of Pine kernels, and of Pistachios, ana, four Ounces.  Erin-go-roots, Candid-Limon peels, ana, three Ounces, Candid Orange peels two Ounces, Candid Citron-peels four Ounces, of powder of white Amber, as much as will lie upon a shilling; and as much of the powder of pearl, 20 grains of Ambergreece, three grains of Musk, a book of leaf gold, Cloves and Mace, of each as much as will lie upon a three pence; cut all these as small as possible you can.  Then take a pound of Sugar, and half a pint of water, boil it to a candy-height, then put in the Ambergreece and Musk, with three or four spoonfulls of Orange flower water.  Then put in all the other things and stir them well together, and cast them upon plates, and set them to dry:  when both sides are dry, take Orange-flower-water and Sugar, and Ice them.

TO MAKE HARTS-HORN GELLY