Aniseeds half an Ounce, steep them in Spring water half a day, then boil
it half away; the first quantity of water which you steep them in must
be four Pints, and when it is half boiled away, then add to it one Pound
of fine Sugar, and boil it to a Syrup, and take two spoonfuls at a time
every night when you go to rest.


156. _A pretty Sweet-meat with Roses and Almonds._

Take half a Pound of Blanched Almonds beaten very fine with a little
Rosewater, two Ounces of the Leaves of Damask Roses beaten fine, then
take half a pound of Sugar, and a little more, wet it with water, and
boil it to a Candy height, then put in your Almonds and Roses, and a
grain of Musk or Ambergreece, and let them boil a little while together,
and then put it into Glasses, and it will be a fine sort of Marmalade.


157. _The best sort of Hartshorn Jelly to serve in a Banquet._

Take six Ounces of Hartshorn, put it into two Quarts of Water and let it
infuse upon Embers all night, then boil it up quick, and when you find
by the Spoon you stir it with, that it will stick to your mouth, if you
do touch it, and that you find the Water to be much wasted, strain it
out, and put in a little more than half a Pound of fine Sugar, a little
Rosewater, a Blade of Mace, and a Stick of Cinamon, the Juice of as many
Limons will give it a good taste, with two Grains of Ambergreece, set
it over a slow fire, and do not let it boil, but when you find it to be
very thick in your mouth, then put it softly into Glasses; and set it
into a Stove, and that will make it to jelly the better.