Take Pippins or Pears and prick them full of holes with a bodkin, & lay
them in sweet wort three or four dayes, then lay them on a sieves
bottom, till they be dry in an Oven, but a drying heat. This you may do
to any tender Plum.



_To make Syrup of Clove-gilly flowers._

Take a quart of water, half a bushel of Flowers, cut off the whites, and
with a sieve sift away the seeds, bruise them a little; let your water
be boiled, and a little cold again, then put in your Flowers, and let
them stand close covered twenty four hours; you may put in but half the
flowers at a time, the strength will come out the better; to that liquor
put in four pound of Sugar, let it lye in all night, next day boil it in
a Gallipot, set it in a pot of water, and there let it boil till all the
Sugar be melted and the syrup be pretty thick, then take it out, and let
it stand in that till it be through cold, then glass it.



_To make Syrup of Hysop for Colds._

Take a handful of Hysop, of Figs, Raisins, Dates, of each an ounce, of
Collipint half an handful, French Barley one ounce, boil therein three
pints of fair water to a quart, strain it and clarifie it with two
whites of Eggs, then put in two pound of fine sugar, and boil it to a
syrup.