Take English Liquorish, and stamp it very clean, bruise it with a hammer, and cut it in peices; to a pound of Liquorish thus bruised, put a quart of Hysop water, let them soak together in an earthen pot a day and a night, then pull the Liquorish into small pieces, and lay it in soak again two dayes more; then strain out the Liquorish, and boil the liquor a good while.  Stir it often; then put in half a pound of Sugar-candy, or Loaf-sugar finely beaten, four grains of Musk, as much Ambergreece, bruise them small with a little Sugar; then boil them together till it be good & thick, still have care you burn it not; then put it out in glass plates, and make it into round rolls, and set it in a drying place till it be stiff, that you may work it into rolls to be cut as big as Barley corns, and so lay them on a place again:  If it be needful strew on the place again a little Sugar to prevent thickning; so dry them still if there be need and if they should be too dry, the heat of the fire will soften them again.

A Perfume for Cloths, Gloves.

Take of Linet two grains, of Musk three, of Ambergreece four, and the oyl of Bems a pretty quantity; grinde them all upon a Marble stone fit for that purpose; then with a brush or sponge rake them over, and it will sweeten them very well; your Gloves or Jerkins must first be washed in red Rose-water, and when they are almost dry, stretch them forth smooth, and lay on the Perfumes.

To make Almond Bisket.

Take the whites of four new laid Eggs, and two yolks, then beat it well for an hour together, then have in readiness a quarter of a pound of the best Almonds blanched in cold water, & beat them very small with Bose-wart, for fear of Oyling; then, have a pound of the best Loaf-sugar finely beaten, beat that in the Eggs a while, then put in your Almonds, and five or six spoonfuls of the finest flower, and so bake them together upon Paper plates, you may have a little fine Sugar in a piece of tiffany to dust them over as they be in the Oven, so bake them as you do Bisket.

To dry Apricocks.

First stone them, then weigh them, take the weight of them in double refined Sugar, make the syrup with so much water as will wet them, and boil it up so high, that a drop being droped on a Plate it will slip clean off, when it is cold, put in your Apricocks being pared, whilst your Syrup is hot, but it must not be taken off the fire before you put them in, then turn them in the syrup often, then let them stand 3 quarters of an hour, then take them out of the syrup, and tie them up in Tiffanies, one in a tiffany or more, as they be in bigness, and whilst you are tying them up, set the syrup on the fire to heat, but not to boil, then put your Apricocks into the syrup, and set them on a quick fire, and let them boil, as fast as you can, skim them clean, and when they look clear take them from the fire, and let them lie in the syrup till the next day, then set them on the fire to heat, but not to boil; then set them by till the next day, and lay them upon a clean Sieve to drain, and when they are well drained, take them out of the Tiffanies, and so dry them in a Stove, or better in the Sun with Glasses over them, to keep them from the dust.