Prepare your _Quinces_, and take the just weight of them in _Sugar_, beaten finely, and searcing halfe of it, then of the rest make a Syrupe, using the ordinary proportion of a pint of water to a pound of _Sugar_, let your _Quinces_ be well beaten, and when the Syrupe is cand height, put in your _Quince_, and boyle it to a past, keeping it with continuall stirring, then work it up with the beaten _Sugar_ which you reserved, and these Cakes will tast well of the _Quinces_. _To make Printed Quidony of Quinces_. Take two pound of _Quinces_, paired, coared, and cut in small pieces, and put them into a faire posnet, with a quart of faire water, and when they are boyled tender, put into them one pound of _Sugar_ clarified, with halfe a pint of faire water, let them boyle till all the fruit fall to the bottom of the posnet, then let the liquid substance run through a faire linnen cloath into a clean bason, then put it into a posnet, and let it boyle till it come to a jelly, then Print it in your Moulds, and turne it into your boxes. You shall know when it is ready to Print, by rouling it on the back of a Spoone. * * * * * _Of Roses_. _To make sweet Bagges to lay Linnen in_. Take _Damask Rose_ budds, pluck them, and dry the leaves in the shadow, the tops of _Lavender_ flowers, sweet _Margerom_, and _Basill_, of each a handfull, all dryed and mingled with the _Rose_ leaves, take also of _Benjamin, Storax, Gallingall_ roots, and _Ireos_ or _Orris_ roots, twice as much of the Orris as of any of the other, beaten in fine powder: a peece of cotten wool wetted in _Rose_-water, and put to it a good quantity of _Musk_ and _Ambergreece_ made into powder, and sprinkle them with some _Civet_ dissolved in _Rose_-water, lay the Cotten in double paper, and dry it over a chaffin dish of coales: Lastly, take halfe a handfull of _Cloves_, and as much _Cinamon_ bruised, not small beaten, mixe all these together, and put them up in your Bagge. _A very good Poultis for any Member swell'd and inflamed, and not broken, to take away the paine_. Take three pints of new milk, of stale Manchet crums two handfulls, or so much as shall make the milk somewhat thick, and thereto put two handfulls of dryed red _Rose_ leaves, and three ounces of Oyle of _Roses_, boyle all these together to the thicknesse of a Poultisse, then let it stand and coole, and while it cooleth rake a spoonfull of Oyle of _Roses_, and with a warm hand rub the place grieved, till the Oyle be dryed in, and then lay the Poultisse as warm as you may endure it, to the part inflamed; doe this morning and evening for three or four dayes, as you shall see cause. _To make a sweet Cake, and with it a very sweet water._