and put over them hot, and so every day, till they begin to sparkle as
they lie, then take them out, and dry them.


161. _To preserve sweet Limons._

Take the fairest, and chip them thin, and put them into cold water as
you chip them, then boil them in several waters till a straw may run
through them, then to every pound of limon, take a pound and half of
fine Sugar, and a pint of water, boil it together, and scum it, then
let your Limons scald in it a little, and set them by till the next day,
and every other day heat the syrup only and put to them; so do 9 times,
and then at last boil them in the Syrup till they be clear, then take
them out, and put them into Pots, and boil the Syrup a little more, and
put to them; if you will have them in Jelly, make your Syrup with Pippin
water.


162. _To make a Custard for a Consumption._

Take four Quarts of Red Cows Milk, four Ounces of Conserve of Red Roses,
prepared Pearl, prepared Coral, and white Amber, of each one Dram, two
Ounces of white Sugar Candy, one grain of Ambergreece, put these into an
earthen pot with some leaf gold, and the yolks and whites of twelve
Eggs, a little Mace and Cinamon, and as much fine Sugar as will sweeten
it well; Paste the Pot over and bake it with brown Bread, and eat of it
every day so long as it will last.


163. _To make Chaculato._