Pare off all the rindes, then slice your Lemmons very thin, and lay a
lare of Sugar finely beaten, and a lare of Lemons in a silver Bason
till you have filled it, or as much as you mean to make, & so let it
stand all night; the next day pour off the liquor that runs from it into
a glass through a Tiffany strainer. Be sure you put sugar enough to them
at the first, and it will keep a year good, if it be set up well.



_To make Jambals of Apricocks or Quinces._

Take Apricocks or Quinces, and quoddle them tender, then take their Pulp
and dry it in a dish over a Chafing-dish of coals, and set it in a Stove
for a day or two; then beat it in a stone Mortar, putting in as much
Sugar as will make a stiff paste; then colour it with Saunders,
Cochinele or blew Starch, and make it up in what colour you please, rowl
them with battle doors into long pieces, and tye them up in knots, and
so dry them.



_To make Cherry-water._

Take nine pound of Cherries, pull out the stones and stalks, break them
with you hand, and put them into nine pints of Claret Wine, take nine
ounces of Cinamon, and three Nutmegs, bruise them, and put them into
this, then take of Rosemary and Balm, of each half a handful, of sweet
Marjoram a quarter of a handful; put all these with the aforenamed into
an earthen pot well leaded; so let them stand to infuse twenty four
hours; so distil it in a Limbeck, keeping the strongest water by it