Take the fairest and cut them in halves, or if you will do them whole, then cut a little hole in the bottom, so that you may take out all the meat, lay them in water nine days, shifting them twice every day, then boil them in several Waters, till a straw will run through them, then take to every Pound of Orange or Limon one Pound of fine Sugar, and one quart of Water, make your Syrrup, and let your Oranges or Limons boil a while in it, then let them stand five or six days in that Syrrup, then to every Pound, put one Pound more of Sugar into your Syrrup, and boil your Oranges till they be very clear, then take your Oranges out, and boil your Syrrup almost to Candy, and put to them. 95. _To make Sugar Plate._ Take a little Gum-Dragon laid in steep in Rosewater till it be like Starch, then beat it in a Mortar with some searced Sugar till it come to a perfect Paste, then mould it with Sugar, and make it into what form you please, and colour some of them, lay them in a warm place, and they will dry of themselves. 96. _To make Artificial Walnuts._ Take some of your Sugar Plate, print it in a Mould fit for a Walnut Kernel, yellow it over with a little Saffron, then take searced Cinamon and Sugar, as much of the one as the other, work it in Paste with some Rosewater, wherein Gum Dragon hath been steeped, and print it in a Mould for a Walnut shell, and when they are dry, close them together over the shell with a little of the Gum water. 97. _To make short Cakes._ Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your Butter, and let it cool a little, then take as much fine Flower as you think will serve, mingle it with the Butter and Yest, and as much Rosewater and Sugar as you think fit, and if you please, some Caraway Comfits, so bake it in little Cakes; they will last good half a year. 98. _To preserve red Roses, which is as good and effectual as any Conserve, and made with less trouble._ Take Red Rose Buds clipped clean from their Whites one pound, put them into a Skillet with four Quarts of Water, Wine measure, then let them boil very fast till three Quarts be boiled away, then put in three pounds of fine Sugar, and let it boil till it begins to be thick, then put in the Juice of a Limon, and boil it a little longer, and when it is almost cold, put it into Gally-Pots, and strew them over with searced Sugar, and so keep them so long as you please, the longer the better. 99. _A fine Cordial Infusion._ Take the flesh of a Cock Chick cut in small pieces, and put into a Glass with a wide Mouth, put to it one Ounce of Harts-horn, half an Ounce of Red Coral prepared, with a little large Mace, and a slice or two of Limon, and two Ounces of White Sugar-Candy, stop the Glass close with a Cork, and set it into a Vessel of seething Water, and stuff it round with Hay that it jog not; when you find it to be enough, give the sick Party two spoonfuls at a time. 100. _For a Cough of the Lungs._