Take Long-wort of the Oak, Sage of _Jerusalem_, Hysop, Colts-foot, Maidenhair, Scabious, Horehound, one handful of each, four Ounces of Licoras scraped, two Ounces of Anniseeds bruised, half a pound of Raisins of the Sun stoned, put these together into a Pipkin with two quarts of Spring water, let them stand all night to infuse close stopped, when it is half boiled away, strain it out, and put to it to every pint of liquor a pound of Sugar and boil it to a Syrup. 142. _To make white Marmalade of Quinces._ Coddle them so tender that a straw may run thorow them, then take grated Quinces and strain the Juice from them, then slice your scalded Quinces thin and weigh them, and take a little above their weight in fine Sugar, wet your Sugar with the raw juice, boil it and scum it, then put in your sliced Quinces and boil them up quick till they jelly, then put them into Glasses. 143. _The white juice of Licoras._ Take one pound of Licoras clean scraped, cut it thin and short, and dry it in an Oven, then beat it fine in a Mortar, then put it into a stone Jugg, and put thereto of the water of Colts-foot, Scabius, Hysop and Horehound, as much as will stand four fingers deep above the Licoras, then set this Jugg, close stopped, into a Kettle of water, and keep the water boiling, let it be stuffed round with hay that it jog not, let it stand so four hours, and so do every other day for the space of ten days; then strain it into a dish, set the dish over boiling water, and let it vapour away till it be thick, then add to it one pound of fine Sugar-Candy, the best and whitest you can get, beaten very well, then put it into several dishes and dry it in the Sun, or in a warm Oven, beating it often with bone knives till it be stiff, then take as much Gum Dragon steeped in Rose-water as will make it pliable to your hand, then make it into little Rolls, and add two grains of Musk or Ambergreece and a few drops of Oyl of Anniseed, and so make them into little Cakes, and print them with a Seal and then dry them. 144. _To dry Plumbs naturally._ Take of any sort and prick them and put them into the bottom of a Sieve dusted with Flower to keep them from sticking, let them stand in a warm Oven all night, the next morning turn them upon a clean Sieve, and so do every day till you see that they are very dry. 145. _To dry preserved Pears._ Wash them from their Syrup, then take some fine Sugar and boil it to a Candy height with a little water, then put in your Pears, and shake them very well up and down, then lay them upon the bottom of a Sieve, and dry them in a warm Oven and so keep them. 146. _To make little Cakes with Almonds._