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Sweet water to burn {28} {97}

Take a quart of faire Water one ounce of Orris powder ¾ of an ounce
of Benjamin as much Storage 6 graines of Sivitt & as much Musk; put
all those into th^e water & shake it all together; put In 5 dropps of Strong
Essanes of Orrange & keep it for yo^ur use;

Marmalet of Quince White

Take 2 ^lb of very good Quinces pare quarter & core, ^lb of them, then grate the
other ^lb of them parings and all, & Straine th^e Juce into yo^ur preserving pan; & put
thereto, ^li of the best double refined Sugar & set it over th^e fire, & as soone as th^e
Sugar is Melted put in yo^ur Quince & keep it aboyling as fast as you can; or
else it will Loose th^e Coullor; it will presently be enough; w^hich you will see
by th^e tenderness of the quinces & th^e coming from th^e pan you must stir
it all th^e while or it will . as soone as you perceive it is reddy take it
of th^e fire or it will Lose th^e Collor. In an Instant, theⁿ put it Into Glasses, &
when it is cold put it Into a Stove uncovered 24 hours.

If you make any great quantitie of this you must have 2 or 3 to help
you to pare th^e Quinces, theⁿ th^e may not Lie Long out of th^e Sirrup after pared
you must put In all yo^ur quarters all at once into th^e Sirrup; take care
you make not too much at one time or one boyling theⁿ it may have
roome to Lye In th^e pann; Scour you^r pan between th^e Boyling;

Preserved Grapes

Take th^e fairest white grapes w^hen they are not too ripe & pick th^em
from th^e Stalkes to a ^li of grapes; take ½ a ^li of double refined Sugar beaten
Exceding fine; theⁿ pull th^e skins of & Stone th^em and put th^em Into Sugar
and let th^em Stand a while; then set th^em on a sloe fire till th^e Sugar be melted
then let the^m boyle as fast as th^e can stirring them well; sometimes you must
take th^em of th^e fire, & shake the^m & not stir the^m wi^th a Spoon for feare you break
the^m;& w^hen you see th^em Looke cleare take th^em of & put th^em Into yo^ur Glasses or
else they will not Gelley/