Take a pound of Sugar and a pound of apricocks Stone them and pare them very thin let the Sugar be beaten very fine lay the apricocks in 3 parts of the Sugar all night the next morning boyle them in their own Sirrop and when you have Scummed them cast in the rest of the Sugar in the boyling & when they are enough and Scummed put in your ambergrease & take y^m up. 132. _A Sweet Bag._ TAKE half a pound of benjamin and half a pound of Storacks half a pound of orris an ounce of cloves and a few orange peels dryed a little sweet marjerrum dryed beat all these pretty gross and take half a bushel of damask roses, and a gentle fire under a Still fill the Still w^{th} roses just damp them then take them out and put them into a large dish and pull them all to pieces while they be hot Strew these powders being mixt on the roses work all these together so that the powder may stick on the roses do thus till all the roses be done then take a great preserveing glass or 2 that will more than hold it and lay in a lay of roses and strew in some powder so do till all be in the glasses then bind it up close with a double white paper and leather on the top then set it as hot as you can in the Sun every day Shake the glasses very well if you find it do cake in the middle put your hand in the glasses and stir it very well and when tis very dry put some amber grease pounded & some civet rub it about the leaves what quantity you please so you may keep it in bags as long as you please. 133. _To coller Beef._ Bone the beef and rub the inside of it with Saltpeeter a handfull and salt it with as much bag Salt as will season it then lay it in pump water 4 days then let it hang to run dry then season it with cloves mace nutmegs, marjerom persly time, Seewory Sage, Shred small then rowle it upward and bind it very hard with broad inkle and bake it in a pot filled half full of water w^n tis baked take it out of the liquor and keep it dry. 134. _Cherry Wine._ 24 Pound of cherrys stalk’d and stoned and prest in a pot and so stand 30 hours or more then put all in a cotton bag strain it in an earthen pan and one pound of Loafe Sugar in 24 hours twill run out six quarts then vessel it for a month then bottle it, lay down the bottles in a fortnight it may be drank. 135. _Little Cakes to be baked in Pans._ Take a pound of flour and dry it well and a pound of loafe Sugar beaten and dryed search them both and mingle them together a pound of sweet butter and wash it in rose water and worke it very much with your hand and strew in a little of the flour and Sugar still workeing it till tis half in then put in 6 eggs but 4 whites and so by degrees worke in the rest when the oven is sweeping put in four spoonfulls of rose water a little beaten mace a pound of currants your pans must be ready buttered then fill them half full and search some double refined Sugar on them bake them half an hour this proportion will fill 2 dozen of pans. 136. _To make a Carrot Pudding._