Take fair goosberries stoned into fair water and to one pound of the berries 3 quarters of a pound of jelly of red currance or juice and to a pound of Goosberries and this jelly take a pound and half of Sugar put your Sugar into a silver bason wet it with a little water and when it boyls and is scummed put in your goosberries and in a little time your jelly or juice of currance and when they are boyled enough strain your jelly to them but if you put juice of currance you must allow proportionable Sugar more to it. 374. _A Pippin drink._ Take 20 pippins large ones cut them in halves into an earthen pipkin that will hold 2 gallons then fill it up with Spring water and let it boyle over a gentle fire till all the vertue be out of the pippins then strain it into an earthen pan pare a lemon put in half the peel and slice in 2 or 3 lemons being first pared clean sweeten it well with refined sugar and let it stand then take out the lemon and bottle it up for your Spending. 375. _To make Vinegar of Unripe Grapes._ Take them and pound them and press them through a hair bag as yo do Sider then put into every 4 gallons as much allome as a wallnut then boyle it well and scumme as the scumme riseth as clear as possible coole it and when through cold tun it up and keep it till it is steal and fit for use very close stopt and it will be very good. 376. _A Re^{ct} of Harts Horne Jelly._ Take shaved harts horne half a pound to five pints of water the which boyle very leasurely till half be wasted then put in a little red rose water and then give it a walme or 2 more then strain it you may add juice of Lemons & fine Sugar and eat it cold or dissolve it and drink it warm w^{ch} you please. 377. _The Countess of Kents Lozenges for a Cold._ Take 12 ounces of liquorish scraped and bruised a little then take half a pint of coltfoot water red rose water hysop water of each half a pint 2 quarts of fair water so put them altogether with your liquorish & let it steep 24 hours then set it on the fire and let it boyle very softly till it be as thick as cream then strain out the juice clean from the liquorish and set it on the fire again puting in 2 grains of ambergreese as much allkermes as a large bean let it not boyle but stand till it be well incorporated then put it out into 2 or 3 pans and set it in the sun till it thicken to worke like wax y^n make it into little cakes it will keep it’s vertue many years but if in drying in the sun a drop of water or rain chance to fall on any of it, it will never come to good. Aproved by the Lady Elizabeth Cope to add half a pint of whorehound water. 378. _To make Cherry Wine._