Hungerford's which is exceedingly praised," "My Lord of Denbigh's Almond March-pane," "My Lord Lumley's Pease-pottage," "Pease of the seed, buds of Tulips," "A soothing Quiddany or Gelly of the Cores of Quinces," "Sack with clove gilly-flowers," "My Lord of Carlile's Sack-posset," "To make a whip Syllabub," "Sucket of Mallow-stalks," "The Countess of Newport's Cherry Wine." We may forget the recipes themselves, but the memory of them is associated with the fragrance of gillifiowers, roses, cowslips, elder flowers, violets, thyme, marjoram and the like. I give but these few below, and I wish there were space for more; for not only are they excellent in themselves, but, in common with all those in Sir Kenelm Digby's book, they give more, perhaps, of the atmosphere of the old still-rooms than is to be found in any other collection. "Sweet meat of Apples. My Lady Barclay makes her fine Apple-gelly with slices of John apples. Sometimes she mingles a few pippins with the Johns to make the gelly. But she liketh best the Johns single and the colour is paler. You first fill the glass with slices round-wise cut, and then the Gelly is poured in to fill up the vacuities. The Gelly must be boiled to a good stiffness. Then when it is ready to take from the fire, you put in some juyce of Lemon, and of Orange too, if you like it, but these must not boil; yet it must stand a while upon the fire stewing in good heat, to have the juyces incorporate and penetrate well. You must also put in some Ambergreece, which doth exceeding well in this sweet-meat." "Wheaten Flommery. In the West Country they make a kind of Flommery of wheat flower, which they judge to be more harty and pleasant then that of Oat-meal, thus; take half, or a quarter of a bushel of good Bran of the best wheat (which containeth the purest flower of it, though little, and is used to make starch), and in a great wooden bowl or pail, let it soak with cold water upon it three or four days. Then strain out the milky water from it, and boil it up to a gelly or like starch. Which you may season with Sugar and Rose or Orange-flower-water and let it stand till it be cold, and gellied. Then eat it with white or Rhenish-wine, or Cream, or Milk, or Ale." "A Flomery Caudle. When Flomery is made and cold, you may make a pleasant and wholesome caudle of it by taking some lumps and spoonfuls of it, and boil it with Ale and White wine, then sweeten it to your taste with Sugar. There will remain in the Caudle some lumps of the congealed flomery which are not ungrateful."