Take Ambergreece one ounce, Musk two drams, spirit of Wine half a pint, or as much as will cover the ingredients two or three fingers breadth, put all into a glass, stop it close with a Cork and Bladder; set it in Horse dung ten or twelve days, then pour off gently the Spirit of Wine, and keep it in a Glass close stopt, then put more spirit of Wine on the Ambergreece, and do as before, then pour it off, after all this the Ambergreece will serve for ordinary uses.  A drop of this will perfume any thing, and in Cordials it is very good.

To make Usquebath the best way.

Take two quarts of the best Aqua vitae, four ounces of scraped liquorish, and half a pound of sliced Raisins of the Sun, Anniseeds four ounces, Dates and Figs, of each half a pound, sliced Nutmeg, Cinnamon, Ginger, of each half an ounce, put these to the Aqua vitae, stop it very close, and set it in a cold place ten dayes, stirring it twice a day with a stick, then strain and sweeten it with Sugar-candy; after it is strained, let it stand till it be clear, then put into the glass Musk and Ambergreece; two grains is sufficient for this quantity.

To preserve Cherries with a quarter of their weights in Sugar.

Take four pound of Cherries, one pound of Sugar, beat your Sugar and strew a little in the bottom of your skillet, then pull off the stalk and stones of your Cherries, and cut them cross the bottom with a knife; let the juyce of the Cherries run upon the Sugar; for there must be no other liquor but the juyce of the Cherries; cover your Cherries over with one half of your Sugar, boil them very quick, when they are half boiled, put in the remainder of your sugar, when they are almost enough, put in the rest of the sugar; you must let them boil till they part in sunder like Marmalade, stirring them continually; so put them up hot into your Marmalade glasses.

To make Gelly of Pippins.

Take Pippins, and pare them, and quarter them, and put as much water to them as will cover them, and let them boil till all the vertue of the Pippins are out; then strain them, and take to a pint of that liquor a pound of Sugar, and cut long threads of Orange peels, and boil in it, then take a Lemon, and pare and slice it very thin, and boil it in your liquor a little thin, take them out, and lay them in the bottom of your glass, and when it is boiled to a gelly, pour it on the Lemons in the glass.  You must boil the Oranges in two or three waters before you boil it in the gelly.

To make Apricock Cakes.

Take the fairest Apricocks you can get, and parboil them very tender, then take off the Pulp and their weight of Sugar, and boil the Sugar and Apricocks together very fast, stir them ever lest they burn to, and when you can see the bottom of the Skillet it is enough; then put then into Cards sowed round, and dust them with fine Sugar, and when they are cold stone them, then turn them, and fill them up with some more of the same stuff; but you must let them stand for three or four dayes before you turn them off the first place; and when you find they begin to candy, take them out of the Cards, dust them with Sugar again; so do ever when you turn them.