288. _To make a Rock in Sweet-Meats._

First take a flat broad voiding Basket, then have in readiness a good
thick Plum Cake, then cut your Cake fit to the bottom of the Basket, and
cut a hole in the middle of it, that the foot of your Glass may go in,
which must be a Fountain-Glass, let it be as high a one as you can get;
put the foot of it in the hole of the Cake edgling that it may stand the
faster, then tie the Cake fast with a Tape to the Basket, first cross
one way and then another, then tie the foot of the Glass in that manner
too, that it may stand steady, then cut some odd holes in your Cake
carelesly, then take some Gum Dragon steeped in Rosewater, and mix it
with some fine Sugar, not too thick, and with that you must fasten all
your Rock together, in these holes which you cut in your Cake you must
fasten some sort of Biskets, as Naples Biskets, and other common Bisket
made long, and some ragged, and some coloured, that they may look like
great ill-favoured, Stones, and some handsome, some long, some short,
some bigger, and some lesser, as you know Nature doth afford, and some
of one colour and some of another, let some stand upright and some
aslannt, and some quite along, and fasten them all with your Gum, then
put in some better Sweet-meats, as Mackeroons and Marchpanes, carelesly
made as to the shape, and not put on the Rock in a set form, also some
rough Almond Cakes made with the long slices of Almonds (as I have
directed before;) so build it up in this manner, and fasten it with the
Gum and Sugar, till it be very high, then in some places you must put
whole Quinces Candied, both red and white, whole Orange Pills and Limon
Pills Candied; dried Apricocks, Pears and Pippins Candied, whole
Peaches Candied, then set up here and there great lumps of brown and
white Sugar-candy upon the stick, which much resembles some clusters of
fine Stones growing on a Rock; for Sand which lies sometimes among the
little Stones, strew some brown Sugar; for Moss, take herbs of a Rock