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First take eight ounces of Ireos roots, also four ounces of Pomistone, and eight ounces of Cutle-bone, also eight ounces of Corral, and a pound of Brick if you desire to make them red; but he did oftener make them white, and then instead of the Brick did take a pound of fine Alabaster; all this being throughly beaten, and sifted through a fine searse, the powder is then ready prepared to make up in a paste, which must be done as follows.
Then drain your liquor clear away from the Harts-horn through a fine searse, and let it stand until the next morning; Then if there be any fat upon it, pare it away, and likewise the settlings at the bottom.
To Make Sugar of Roses. Take the deepest coloured red Roses, pick them, cut off the white bottoms, and dry your red leaves in an Oven, till they be as dry as possible, then beat them to powder and searse them, then take half a pound of Sugar beaten fine, put it into your pan with as much fair water as will wet it; then set it in a chaffing-dish of coals, and let it boil till it be sugar again, then put as much powder of Roses as will make it look very red stir them well together, and when it is almost cold, put it into pailes, and when it is throughly cold, take them off, and put them in boxes.
Some think it will be the quicker, if the seed be ground with fair water, in stead of vinegar, putting store of Onions in it. My Lady Holmeby makes her quick fine Mustard thus: Choose true Mustard-seed; dry it in an oven, after the bread is out. Beat and searse it to a most subtle powder. Then put a good quantity of fine Sugar to it, as five or six spoonfuls, or more, to a pint of Mustard.
Dry it gently in an oven, and beat it to subtle powder, and searse it. Then mingle well strong Wine-vinegar with it, so much that it be pretty liquid, for it will dry with keeping. This will keep long, and grow better for a while. It is not good till after a month, that it have fermented a while.
"First take eight ounces of Irios roots, also four ounces of Pomistone, and eight ounces of Cutel Bone, also eight ounces of Mother of Pearl, and eight ounces of Coral, and a pound of Brown Sugar Candy, and a pound of Brick if you desire to make them red; but he did oftener make them white, and then instead of the Brick did take a pound of fine Alabaster; all this being thoroughly beaten and sifted through a fine searse the powder is then ready prepar'd to make up in a past which must be done as follows: To make the Said Powders into a past.
Take Blossoms of Flowers, and beat them in a bowl-dish, and put them in as much clarified Sugar as may come to the colour of the cover, then boile them with stirring, till it is come to Sugar again; then beat it fine, and searse it, and so work it up to paste with a little Gum Dragon, steep it in Rose-water, then print it with your mould, and being dry, keep it up. To make Walnuts artificial.
First scald them very well, then slice them into a Dish, and pour a Candy Syrup to them scalding hot, and let them stand all night, then lay them on plates, and searse sugar on them, and turn them every day, and scrape more sugar on them till they be dry. If you would have them look clear, heat them in syrup, but not to boil. To make Sugar of Wormwood, Mint, Anniseed, or any other of that kinde.
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