Take half a peck of Turneps washed and pared clean, cut them thin, put to them one pound of Raisins of the Sun stoned, one quarter of a pound of Figs cut small, one Ounce of Anniseeds bruised, half an Ounce of Licoras sliced, one Ounce of Cloves bruised, two handfuls of Burrage Flowers, and so much water as will cover all, and two fingers breadth above them, then boil it on a great fire in an earthen Vessel covered, untill the roots be soft and tender, then strain out the Liquor, and to every Pint of it put a pound of fine Sugar, the whites of two Eggs beaten, boil it to a Syrrop, and use it often, two or three spoonfuls at a time. 45. _For a Consumption._ Take a Pint of Red Cows milk, then take the Yolk of a new laid Egg potched very rare, then stir it into the Milk over a soft fire, but do not let it boil, sweeten it with a little Sugar Candy, and drink it in the morning fasting, and when you go to bed. 46. _To make Bottle Ale for a Consumption._ Take a quart of Ale, and a Pint of strong _Aqua vitæ_, Mace and Cinamon, of each one quarter of an Ounce, two Spoonfuls of the powder Elecampane root, one quarter of a pound of Loaf Sugar, one quarter of a pound of Raisins of the Sun stoned, four spoonfuls of Aniseeds beaten to Powder, then put all together into a Bottle and stop it close. Take three spoonfuls of this in a morning fasting, and again one hour before Supper and shake the Bottle when you pour it out. 47. _To make Cakes of Quinces._ Take the best you can get, and pare them, and slice them thin from the Core, then put them into a Gallipot close stopped, and tie it down with a Cloth, and put it into a Kettle of boiling water, so that it may stand steddy about five hours, and as your water boils away in the Kettle, fill it up with more warm water, then pour your Quinces into a fine hair sieve, and let it drain all the Liquor into a Bason, then take this Liquor and weigh it, and to every pound take a pound of double refin'd Sugar, boil this Sugar to a Candy height, then put in your Liquor, and set them over a slow fire, and stir them continually till you see it will Jelly, but do not let it boil; then put it into Glasses, and set them in a Stove till you see them with a Candy on the top, then turn them out with a wet Knife on the other side upon a white Paper, sleeked over with a sleek-stone, and set them in the Stove again till the other side be dry, and then keep them in a dry place. 48. _To make Marmalade of Apricocks._