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59 ROwle into little bals halfe a pound of rawe March∣pane Paste, flat them like Figges, then take prefer••ed Pomecittrons, bl••unch•• Al∣monds, greene Ginger, cut each of these fruits an inch long, and prick them into the Marchpane stuffe, and set them in an Ouen, dry them, and ise them like a March∣pane, cast on Carrawaies, &c.
60 TAke a deepe earthen Ba∣son, and fiue round wires, according to the bignesse of the Pan, lay your Orenge rindes on the lowest wire, and lay another wire on it, and then lade that wire also with your fruit, and lay on the third wire, and lade it also, and so with the rest, then co∣uer all with Sugar boiled to a Candie height, and set the Pan vpon a soft mat or cu∣shion seauen or eight houres, then poure out all the Sugar that will run from the wires.
and let them drop an houre after, vntill it haue quite done, then take them out, &c.
61 LAy your Rosemarie bran∣ches one by one vpon a faire sheete of paper, then take Sugar-candie beaten smal like sparks of diamonds, and wet it in a little Rose-wa∣ter in a siluer spoone, and lay it as euen as you can vpon euery branch, and set them a drying a good way off from the fire, and in one houre they will be dry, then turne them, and candie the other side, and
when both sides be throughly dry, box them & keepe them all the yeere they wil appeare to the eye in their natural co∣lour, and seeme to be couered with sparks of diamonds.
62 GAther what flowers you will in the heat of the day, when the Sun hath drawn away all the moisture from them, & vse them altogether as the Rosemarie. The like practise may be with whole Mace, Nutmegs, sticks of Ci∣namon, or any other dry fruit.