Take your oranges and chip them then quarter them and cut out the meat and then take the rines and boyle them till they be very tender then take them and dry them in a napking and shred them very small then strain in your juice through a piece of tifany then take the weight in sugar and set your sugar on the fire and put in as much water as will wet it to a paste then you must boyle it to a Sugar again then take it off the fire and put in your meat stir it in then put by all your fire and set it upon y^e hot hearth to dry turning it, it must not boyle then put it out into sweet meat glasses till it be pretty stiff then put it upon your sheet of glass and set it in a stove the stove must be warm you must keep a moderate heat in it and so dry them up. 49. _A Perfumed Water._ Take a gallon of Spring water a handfull of lavender flowers and as many pinks 3 handfulls of damaske roses as much sweet marjerum the peels of 6 oranges 12 cloves bruise all these and put to them one ounce of orrise powder 4 ounces of benjamin powdered put all in a rose stille and draw off the first quart by its self and then a pint you may draw after another water from the lees which will serve for present use but not keep put into your quart bottle 12 penny worth of muske and into your pint bottle six pennyworth tyed up in a piece of sersnet and a little ginger sliced very thin about as much as will lay on a half crown, 2 or 3 spoonfulls will sweeten a bason of water, Stop it close. 50. _To make Mumme according to the Direction recorded in the Town House of Brumswick._ Take a vessel containing 63 gallons the water must be first boyled to y^e consumption of a 3^d part at least let it then be brew’d according to the act with 7 bushells of wheat malt one bushel of oat malt and one bushel of ground beans and when it is tunn’d let not the hogshead be to much filled at first, when it begins to work put to it of the inner rine of firr trees 3 pounds of y^e tops of firs and birtch of each one pound of cardus benedictus dryed 3 good handfulls of the flowers of rosasolis 2 good handfulls, of burnet, betony marjorum avens pennyroyall, elderflowers, wild time, of each a handfull and a half, seeds of cardomum bruised 3 ounces, bay berries bruis’d one ounce put the seeds in y^e vessel when the liquor hath wrought a while with the herbs alone and after they are aded let the liquor worke over the vessel as little as may be, fill it up to the top, and when ’tis to be stop’d up, put into the vessel ten new laid eggs ye shells not broken nor crackt then stop it very carefully and at 2 years end drink of it, if it be transported by sea tis better. Dr Egidius Hofman adds water creases brooke lime and wild parsley, 6 handfulls of horsraddish scraped in every hogshead, and it was observed that the mumme in w^{ch} y^e horsraddish was put did drink with more quickness then that which had none. 51. _Quince Wine._