Take twelve Grains of Ambergreece, and six grains of Musk, and beat it
with some Sugar plate spoken of before, then roule it out in thin Cakes,
and make them into what form you please, you may make them round like a
Sugar Plumb, and put a Coriander seed in each of them, and so they will
be fine Comfits, and you may make them into Lozenges to perfume Wine
with.


112. _To Candy Eryngo Roots._

Take the Roots new gathered, without Knots or Joints, wash them clean,
and boil them in several Waters till they are very tender, then wash
them well, and dry them in a Cloth, slit them, and take out the Pith,
and braid them in Braids as you would a Womans Hair, or else twist them,
then take twice their weight in fine Sugar, take half that Sugar, and to
every Pound of Sugar, one quarter of a pint of Rosewater and as much
fair water, make a syrup of it, and put in your roots and boil them, and
when they are very clear, wet the rest of the Sugar with Rosewater, and
boil it to a Candy height, then put in the Roots and boil them, and
shake them, and when they be enough, take them off, and shake them till
they are cold and dry, then lay them upon Dishes or Plates till they are
throughly dry, and then put them up; thus you may do Orange or Limon, or
Citron Pill, or Potato Roots.


113. _To preserve Goosberries._

Take your Gooseberries, and stone them, then take a little more than
their weight in fine Sugar, then with as much Water as will melt the
Sugar, boil it and scum it, then put in your Goosberries, and boil them