119. _Marmalade of Apricocks._

Take the ripest and stone them and pare them, and beat them in a Mortar,
then boil the Pulp in a Dish over a Chafing-dish of Coals, till it be
somewhat dry, then take the weight in fine Sugar, and boil it to a Candy
height, with some Rosewater, then put in your Pulp, and boil them
together till it will come from the bottom of the Skillet, and always
keep it stirring, for fear it burn, then put it into Glasses.


120. _Syrup of Turneps._

Take of the best and pare them, and bake them in a Pot, then take the
clear Juice from them, and with the like weight in fine Sugar make it
into a Syrup, and a little Licoras to it, and take it often.


121. _To make a good Jelly._

Take a lean Pig, dress it clean, and boil it in a sufficient quantity of
Fair Water, with four Ounces of green Licoras scraped and bruised,
Maidenhair two handfuls, Colts-foot one handful, Currans half a Pound,
Dates two Ounces stoned and sliced, Ivory one Ounce, Hartshorn one
Ounce, boil these to a strong Jelly, and strain it, and take off the
Fat, then put to it half a Pound of Sugar, and half a Pint of white
Wine, and so eat it at your pleasure.


122. _A most excellent Cordial proved by very many._