Clip the whites from the flowers bruise them a little in a stone morter then take y^e weight of your flowers in fine beaten sugar, take a silver or stone pot put a laying of flowers then of sugar do this till all be in then close y^e pot and in boyling water keep it still seething for 4 or 5 hours then straine it and set it by the fire till y^e scumme rise take that off when cold then bottle it, you may put the flowers in sack or french wine and let them lye 9 or 10 days close stop’t then strain it and bottle, it will be very pleasant and Cordial, if you make your sirrop by infusion tis best to do it either with pinke, balme, or burrage water which you must warme a little and pour on your flowers as much as will cover them, let it stand 12 hours then strain it and put in fresh flowers so do 4 or 5 times then to every pint of liquor take a pound and half of Sugar finely beaten, put it in a Stone pot set it to y^e fire in a Skillet of water till the sugar be all melt’d then scumme it and keep it for use. 55. _To make small Mead._ Take 10 quarts of water to one quart of honey first boyle your water and in it a handfull of herbs made into a bundle such as you best like, as rosemary balme, Sweet marjerum and the like Scumme your water very well and when boyled half an hour or more take out the herbs, then put in your quart of honey to your ten quarts of water and boyle it near an hour scumming it all the while it boyls, pour it then into some coolers and when as cool as wort put in some ale yest, if but 10 quarts of liquor then 2 spoonfulls of yest is enough, if more you must proportion your yest to it, let it stand in the cooler till it be white all over then tun it up into a good vessel that hath had sack or white wine in it and when it hath done workeing Stop it very close and let it stand in the barrel a week or 10 Days then draw it into bottles keeping it close Stop’d and in a months time you may drink of it keep it as coole as you can. 56. _A brewed Drink for Rickets._