Two pound of double refined Sugar a quart of fountain water 3 quarts of the best brandy a drame of oyle of cloves, an ounce & half of spirit of Saffron, 6 grains of musk, saffron 2 scruples ambergreese 2 grains put the water and Sugar over the fire till well dissolved and scummed then strain it into a gallon glass with the brandy mix the other ingredients in a stone morter very well tye up the Saffron in one little bag and the musk in another and let them hang into the cordial, which will be of an amber Coulour. 283. _The Lady Ashfields Angellot Cheese._ Take 4 quarts of milk warme from the cow, Stroakings is bests, or 2 quarts of cream, a quarter of a pint of runnet or a little more, & when it is all together stir it well and let it stand till tis come very hard then take it up without breaking of it and put it into your vate very softly when it is all in let it stand till night if made in the morning then put a little salt at each end and so turn it twice a day salting it every time you turn it for a week or ten days then slip it out of the vate and pin a cloth about it till its coat be hardned when hardned wipe off the salt and butter them to keep. 284. _Angellot Cheese._ To a gallon of new milk 2 quarts of sweet cream 2 or 3 spoonfulls of quick runnet Stir it well together, let the curd when come into y^e vate without breaking it will be all day filling, when in the vate let it stand 2 or 3 days turning it twice a day salting it at each end lightly and 2 hours after wipe off the salt with a dry cloth slip them out w^{th}out breaking if tender bind them in cloths you must have your milk only warm from the cow your cream cold run it in a paile just washt with hot water turn not the vate till the next morning, if you leave any salt on twill corrupt the cheese let them dry in a wet cloth chang’d every morning when they are very hard spred sweet butter over them, keep them in sweet wheat straw change them once a week. 285. _A Thick Cheese._ Take 18 gallons of new milk 2 or 3 quarts of cream put a pint of good quick runnet when it is come gether it together with your hands drain out all the whey and wash it with warme water not to hot cut the curd very small and strewing it about a pint of salt strewing it in as you cut it then strain away the water then put it into your vates thin ones first to press out the water well then put the curd out into your thick vate besure to fill it full that it press close let it stand in the press 2 days and 2 nights, when well press’d rub salt on the outside as on other cheeses, when hard if any chink be in them rub them with fresh sweet butter keep them in a dry place a year old you may eat them. 286. _Almond Butter._ Take a dish of butter boyle 2 eggs rare put the yolkes to the butter take 30 blancht almonds beaten fine with rose water or orange flower water Stir them in the butter strain them through a Cloth with a fit quantity of Sugar. 287. _To Fat Poultrey._