Take Spices or flowers or any dryed sucket any fruits after they be preserved and dry again lay them upon round wyers in an earthen pan the pan narrow at the bottom and broad on the top and take as much refine Sugar or Craseel powder you must neither take barberry Sugar nor maderous they are to fat put to it as much water as will melt it that is half a pint to every pound and something more and when your Sugar is all melt’d take the white of an egg and a dozen spoonfulls of fair water beat it together in a bason w^{th} a burchen rod till it come to a froth then put the froth of the egg into the hot Sirrop set it on the fire again and when it is boyled and when it riseth drop a drop or 2 of cold water amongst it then set it on the fire and scumme it then boyle it to a candie hight that is when it will draw like a thread between your finger and your thumbe then pour it seething hot into your pan amongst your fruit set it upon a cushen in a warme chimney corner cover it close with a blancket on the morrow pour out all the Sirrop that will run from it and then set your pot in a warme place again to dry pick up your wyer take of all your fruits lay them on paper to dry y^n box y^m. 443. _To sucket Candie Oringes Lemons Pome-Citerons & Lettice Stalks._ Boyle them tender in water and then Candie y^m as you do Ringoe roots by Re^{ct} 356. 444. _To candye Flowers the Spanish Fashion._ Take flowers of any Sort whatsoever and picke off the leaves from the flower and make a Sirrop of Sugar and put in the blossoms of your flowers as many as will go into the Sirrop boyle them with stiring until it be turned to Sugar again set it off the fire and with the back of a spoon stir them and bruise the sugar from them and they will be canded and no Sugar seen upon them. 445. _To make Lozenges of any of these Flowers._ Make a Sirrop of Sugar as before and take the blossoms of what flowers you will & sherd them on a trencher or beat them in a wooden dish then put in as many as will colour the Sirrop of that colour the flowers are of and boyle it with stiring till it will come clear from the bottom of the Skillet and so thick that it will scarce drop out of your spoon then pour it upon a wet trencher w^{th} a wet knife spread it abroad not very thin when it is cold cut it in square lozenges like square diamonds. 446. _To make a March Payne Ice it Garnishe it & Gild it._