A Queens Delight | Page 5

the leaves must be boiled
very tender; then take three pound of Sugar, and put to it a pound at a
time, and let it boil a little between every pound, so put it up in your
pots.
To make Conserves of Roses unboiled.
Take a pound of red Rose leaves, the whites cut off, stamp them very
fine, take a pound of Sugar, and beat in with the Roses, and put it in a
pot, and cover it with leather, and set it in a cool place.
To make a very good Pomatum.
Take the Fat of a young Dog one pound, it must be killed well that the
blood settle not into the fat, then let the outer skin be taken off before it
be opened, lest any of the hair come to the fat, then take all the fat from
the inside, and as soon as you take it off fling it into Conduit water, and
if you see the second skin be clear, peel it and water it with the other:
be sure it cools not out of the water: you must not let any of the flesh
remain on it, for then the Pomatum will not keep. To one pound of this
fat take two pound of Lambs caule, and put it to the other in the water
and when you see it is cold, drain it from the water in a Napkin, and
break it in little peices with your fingers, and take out all the little veins;
then take eight ounces of Oyl of Tartar, and put in that first, stiring it
well together, then put it into a Gallon of Conduit water, and let it stand
till night; shift this with so much Oyl and Water, morning and evening
seven dayes together, and be sure you shift it constantly; and the day
before you mean to melt it wring it hard by a little at a time, and be sure
the Oyl and water be all out of it, wring the water well out of it with a
Napkin every time you shift it; then put in three pints of Rose-water; let

it stand close covered twelve hours, then wring out that, and put it in a
pint of fresh Rose-water into a high Gallipot with the _Fæces_; then tie
it close up, and set it in a pot of water, and let it boil two hours then
take it out, and strain it into an earthen Pan, let it stand till it be cold;
then cut a hole in it, and let out the water, then scrape away the bottom,
and dry it with a cloth, and dry the pan, melt it in a Chafing-dish of
Coales, or in the Gallipots; beat it so long till it look very white and
shining; then with your hand fling it in fine Cakes upon white paper,
and let it lye till it be cold, then put it into Gallipots. This will be very
good for two or three years.
To make Raisin Wine.
Take two pound of Raisins of the Sun shred, a pound of good powdered
Sugar, the juice of two Lemons, one pill, put these into an earthen Pot
with a top, then take two gallons of water, let it boil half an hour, then
take it hot from the fire, and put it into the pot, and cover it close for
three or four dayes, stirring it twice a day, being strained put it into
bottles, and stop it more close, in a fortnight or three weeks it may be
drunk; you may put in Clove Gilly flowers, or Cowslips, as the time of
the year is when you make it; and when you have drawn this from the
Raisins, and bottled it up, heat two quarts of water more, put it to the
ingredients, and let it stand as aforesaid. This will be good, but smaller
than the other, the water must be boiled as the other.
To make Rasberry Wine.
Take a Gallon of good Rhenish Wine, put into it as much Rasberries
very ripe as will make it strong, put it in an earthen pot, and let it stand
two dayes, then pour your Wine from your Rasberries, and put into
every bottle two ounces of Sugar, stop it up and keep it by you.
The best way to preserve Cherries.
Take the best Cherries you can get, and cut the stalks something short,
then for every pound of these Cherries take two pound of other
Cherries, and put them of their stalks and stones, put to them ten
spoonfuls of fair water, and then set them on the fire to boil very fast

till you see that the colour of the syrup be like pale Claret wine, then