Take a good handfull of French Barley, wash it cleane in warme water, and boyle it in a quart of fayre water to the halfe, then put out the water from the Barley, and put the Barley into a pottell of new clean water, with a Parsley, and a Fennell root, clean washed, and picked with Bourage, Buglos, Violet leaves, and Lettice, of each one handfull, boyle them with the Barley, till more then halfe be consumed; then strayne out the liquor, and take of blanched Almonds a handfull, of the seeds of Melons, Cucumbers, Citralls, and Gourds, husked, of each halfe a quarter of an ounce, beat these seeds, and the Almonds together, in a stone morter, with so much Sugar, and Rose-water as is fit, and strayne them through a cleane cloath into the liquor, and drink thereof at night going to bed, and in the night, if this doth not sufficiently provoke sleep, then make some more of the same liquor, and boyle in the same the heads, or a little of white Poppey.

To pickle Oysters.

Take a peck of the greatest Oysters, open them, and put the liquor that comes from them saved by it selfe, to as much White-wine, and boyle it with a pound of Pepper bruised, two or three spoonfulls of large Mace, and a handfull of salt, till the liquor begin to waste away, then put in your Oysters, and plump them, and take them off the fire till they be cold, and so put them up in little barrels very close.

To make very fine Sausages.

Take four pound and a halfe of Porck, chop it small, and put to it three pound of Beefe sewet, and chop them small together, then put to them a handfull of Sage, finely shred, one ounce of Pepper, one ounce of Mace, two ounces of Cloves, a good deale of salt, eight Eggs very well beaten before you put them in, then work them well with your hand, till they be throughly mingled, and then fill them up.  Some like not the Eggs in them, it is not amisse therefore to leave them out.

To cast all kind of Sugar works into Moulds.

Take one pound of Barabry Sugar, Clarifie it with the white of an Egg, boyle it till it will roule between your finger and your thumb, then cast it into your standing Moulds, being watered two hours before in cold water, take it out and gild them to garnish a Marchpine with them at your pleasure.

To make all kinde of turned works in fruitage, hollow.

Take the strongest bodyed Sugar you can get, boyle it to the height of Manus Christi, take your stone, or rather pewter moulds, being made in three pieces; tye the two great pieces together with Inkle, then poure in your Sugar being highly boyled, turne it round about your head apace, and so your fruitage will be hollow, whether it be Orange, or Lemmon, or whatsoever your Mould doth cast, after they be cast you must colour them after their naturall colours.