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Sett a little brasse morter on theye fire with ye pestell in it
filld with Rose water a quarter full & when it is scalding
hott, wash ye morter & pestell uery well therewith, then d[ry]
it with a Clean hott Cloth, sett it on ye fire again & wh[en]
it is uery hott take it off, & putt in halfe an ounce of Am
ber Grise grinding it till it be uery well melted, then putt
into it halfe a quarter of Siuett, with forty drops of ye
Essence of Jasmin, or orange which youu like best, when th[ey]
are all well incorporated in ye morter, poure out ye wa[ter]
from ye paste, uery Cleare, & poure in upon ye paste this
mixture leauing in ye morter what hangs about it of th[e]
composition, mingle ye paste & ye Amber uery well toge-
ther with yourr fingers, till all bee uery well incorporated
then poure ye rose water into ye bason, thatyt you poured out
before & sett it opon a uery feu soft Embers, stirring til
it be lithe enough to be workt, then take it Out in little pei
ces & knhed it in yourr hand, then pull from thatyt litle bitts ma
king them up between yourr> finger & yourr thumb, ye biggnes o[f]
a threepence, & ye thicknes of a Croun peece, when youu haue
made them all heating in ye morter ye rest of ye Compou[nd]
rubb them all ouer therewith if youu like it, you may press
them with yourr one Seale, as youu make them, you must keep them in a box Close euery one lade up in a paper by the[m]
selues when you burn them you must wett them & lay th[em]
upon uery Soft Embers.