181. _To make Pomatum the best way._

Take the Caul of a Lamb new killed, pick it clean from the Skin, and lay
it in Spring-water nine days, shifting it every day twice, then melt it,
then take yellow Snails, stamp them, and put them into a Glass with
Rosewater four days, stop the Glass and shake it three or four times a
day, then take white Lilly roots, stamp them, and strain them, put the
Juice of them into the Glass with the Snails, then set a Skillet on the
fire with fair water, and let it boil, then put your dried Lambs Caul
into an earthen basin, and let it melt, then take your Glass with Snails
and roots, and drain it through a thick cloth, then put it into that
tried stuff, then take half an Ounce of white Sugar-Candy unbeaten put
it in, and stir it over the fire, till that be dissolved, then take it
from the fire, and put in three Ounces of sweet Almonds, keep it boiling
and stirring a little longer, then take it off, and let it stand till it
be reasonably cool, then beat it with a wooden Slice till it be very
white, then put in a little Rosewater, and beat it a little longer, and
then keep it in Gallipots; you must put in a crust of bread when you
melt it in the Skillet, and when the Sugar-Candy goes in, take it out.


182. _To make the Bean Bread._

Take a pound of the best Jordan Almonds; blanch them in cold water, and
slice them very thin the long way of the Almond with a wet Knife, then
take a pound of double refined Sugar well beaten, and mix with your
Almonds, then take the White of one Egg beaten with two spoonfuls of
Rosewater, and as the Froth ariseth, cast it all over your Almonds with