palest white-wine that you can procure, or a quart of Rhenish-wine, and one pound of double refined Sugar, and half an Ounce of Cinnamon broken into small pieces, with three or four flakes of Mace.  Then set it upon the fire, and boil it a good pace.  Then have the whites of sixteen Eggs beaten to a high froth; so put in the froth of your Eggs, and boil it five or six Walms; then put in the juyce of six Limons, and boil it a little while after, and then run it into a silver bason through your gelly-bag:  and keep it warm by the fire, until it have run through the second time.  You must observe to put but a very little into your bag at a time for the second running, that it may but little more then drop; and it will be so much the clearer:  and you must not remove the whites of Eggs nor Spice out of the bag, all the while it is running.  And if the weather be hot, you need not put in so much wine; for it will not then be so apt to gelly as in cold weather.

ANOTHER WAY TO MAKE HARTS-HORN-GELLY

Take a small Cock-chick, when it is scalded, slit it in two pieces, lay it to soak in warm water, until the blood be well out of it.  Then take a calves foot half boiled, slit it in the middle and pick out the fat and black of it.  Put these into a Gallon of fair-water; skim it very well; Then put into it one Ounce of Harts-horn, and one Ounce of Ivory.  When it is half consumed, take some of it up in a spoon; and if it gelly, take it all up, and put it into a silver bason, or such a Pewter one as will endure Char-coal.  Then beat four whites of Eggs, with three or four spoonfuls of Damask-Rose-water very well together.  Then put these into the gelly, with a quarter of an Ounce of Cinnamon broken into very small pieces; one flake of Mace; three or four thin slices of Ginger; sweeten it with loaf Sugar to your liking; set it then over a chafing dish of coals; stir it well, and cover it close; blow under it, until there arise a scum or curd; let it boil a little, then put into it one top of Rose-mary, two or three of sweet Marjoram; wring into it the juyce of half a Limon; let not your curd fall again, for it will spoil the clearness of the gelly.  If you will have it more Cordial, you may grind in a Sawcer, with a little hard Sugar, half a grain of Musk, a grain of Ambergreece.  It must be boiled in an earthen pipkin, or a very sweet Iron-pot, after the Harts-horn and Ivory is in it.  It must constantly boil, until it gellieth.  If there arise any scum, it must be taken off.

MARMULATE OF PIPPINS