A Queens Delight | Page 6

take it off the fire, and drain them from the Cherries into a Pan to
preserve in. Take to every pound of Cherries a quarter of Sugar, of
which take half, and dissolve it with the Cherry water drained from the
Cherries, and keep them boiling very fast till they will gelly in a spoon,
and as you see the syrup thin, take off the Sugar that you kept finely
beaten, and put it to the Cherries in the boiling, the faster they boil, the
better they will be preserved, and let them stand in a Pan till they be
almost cold.
A Tincture of Ambergreece.
Take Ambergreece one ounce, Musk two drams, spirit of Wine half a
pint, or as much as will cover the ingredients two or three fingers
breadth, put all into a glass, stop it close with a Cork and Bladder; set it
in Horse dung ten or twelve days, then pour off gently the Spirit of
Wine, and keep it in a Glass close stopt, then put more spirit of Wine
on the Ambergreece, and do as before, then pour it off, after all this the
Ambergreece will serve for ordinary uses. A drop of this will perfume
any thing, and in Cordials it is very good.
To make Usquebath the best way.
Take two quarts of the best _Aqua vitæ_, four ounces of scraped
liquorish, and half a pound of sliced Raisins of the Sun, Anniseeds four
ounces, Dates and Figs, of each half a pound, sliced Nutmeg,
Cinnamon, Ginger, of each half an ounce, put these to the _Aqua vitæ_,
stop it very close, and set it in a cold place ten dayes, stirring it twice a
day with a stick, then strain and sweeten it with Sugar-candy; after it is
strained, let it stand till it be clear, then put into the glass Musk and
Ambergreece; two grains is sufficient for this quantity.
To preserve Cherries with a quarter of their weights in Sugar.
Take four pound of Cherries, one pound of Sugar, beat your Sugar and
strew a little in the bottom of your skillet, then pull off the stalk and
stones of your Cherries, and cut them cross the bottom with a knife; let
the juyce of the Cherries run upon the Sugar; for there must be no other

liquor but the juyce of the Cherries; cover your Cherries over with one
half of your Sugar, boil them very quick, when they are half boiled, put
in the remainder of your sugar, when they are almost enough, put in the
rest of the sugar; you must let them boil till they part in sunder like
Marmalade, stirring them continually; so put them up hot into your
Marmalade glasses.
To make Gelly of Pippins.
Take Pippins, and pare them, and quarter them, and put as much water
to them as will cover them, and let them boil till all the vertue of the
Pippins are out; then strain them, and take to a pint of that liquor a
pound of Sugar, and cut long threads of Orange peels, and boil in it,
then take a Lemon, and pare and slice it very thin, and boil it in your
liquor a little thin, take them out, and lay them in the bottom of your
glass, and when it is boiled to a gelly, pour it on the Lemons in the
glass. You must boil the Oranges in two or three waters before you boil
it in the gelly.
To make Apricock Cakes.
Take the fairest Apricocks you can get, and parboil them very tender,
then take off the Pulp and their weight of Sugar, and boil the Sugar and
Apricocks together very fast, stir them ever lest they burn to, and when
you can see the bottom of the Skillet it is enough; then put then into
Cards sowed round, and dust them with fine Sugar, and when they are
cold stone them, then turn them, and fill them up with some more of the
same stuff; but you must let them stand for three or four dayes before
you turn them off the first place; and when you find they begin to
candy, take them out of the Cards, dust them with Sugar again; so do
ever when you turn them.
To preserve Barberries the best way.
First stone them and weigh them, half a pound of sugar to half a pound
of them, then pair them and slice them into that liquor, take the weight
of it in sugar; then take as many Rasberries as will colour it, and strain
them into the liquor, then put in the sugar, boil it as fast as you can,

then skim it till it be very clear, then put in your Barberries, and that
sugar