Take 8 gallons of the best fair water that is not harsh for the better the water the better your liquor will be then take corriander seeds carraways & anyseeds of each half a spoonfull 2 or 3 large maces and also agremoney sweet marjerom broad time, sweet brier tops pennyroyall of each a quarter of a handfull a few double violet flowers and a branch or 2 of rosemary boyle all these together in the water half an hour then strain it through a ranger then set it a cooling till it be almost cold then pour it from the bottom and put so much honey to it as will make it so strong as to carry an egg that nothing may be seen of it but the breadth of a 6 pence then boyle it again and let it boyle till you have scummed it clean then set it abroad as you do wort to coole and put a pint of ale barm to it when you tun it into the barrell put into a bag sliced ginger nutmegs cloves mace and cinnamon and likewise a stone to weigh down the bag and tye a string to it and nail it to ye barrell that it may hang in the middle and when it hath done purging mingle half a grain of musk into a spoonfull or the liquor and put it into the barrell and stop it up very close it will keep long and be very good to y^e last ye receipt is to put the barme to it in the barrell but by experience it is found the best way to put the barm to it before you tun it and set it to working in a little cooler it being cover’d close and so kept cover’d close till the barme begin to flat w^{ch} will be 3 or 4 days & then tun it into the barrell & if it worke again stop it not till it hath done working. 354. _To preserve Grapes for all the Year._ Take fair clusters of grapes and lay them in a platter then cast sugar on them & so put them into a hot oven now and then pouring the liquor from them then turn them and cast more sugar on them as before then take that liquid substance and make a sirrop of it and when your sirrop is cold put in your grapes & so keep them all the year. 355. _A Marrow Pudding._ Take the marrow out of the bones and after boyle the bones and take of the fat that riseth in the boyling then take the fat of the sheeps guts and shred it very small then mingle it with manchet crums being grat’d and nutmegs cloves mace and some Sugar (musk if you please) and a few currants but you must first Plump your currants because all the other ingredients require but little boyling add some rosewater to your spices and sugar these puddings must not be cut in eating but suckt out otherwise the marrow will run out which is all their goodness. 356. _To Candie Irringoe Roots._