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To prepare Gumm Dragon for
Makeinge Sweetmeats, Pasts and
Sugar, Plats, the

Take a quarter of a spoonefull of the
Gumm, to ftower spoonefulls of Rosewater
soe lett it Lye all night. the whitest is
the best.

To Clarifie Sugar for more
pure preseruinge

Beat Sugar very Small, wett the
Sugar very thin with water as halfe a pint, to a pound almost (or else its
apt to candy in the boiling vp) and
as it boiles vp, put in two whites of
Eggs beaten to water, and therie shells
to some two pound of Sugar, Then
settinge it on a Blazing fire, boile
it a pace with continuall stirring, vntill
it hath fully Boiled by 2 or 3 times
till it growes fowle or Blackish, with
gathering all the foulenes to the scumd
then powre it through a strainer to [rasin]
into a sirrup.

{Some Clarety with 24 Spoonfulls of faire Water beaten
with the whites of 2 Eggs into Froath, which Froath put into
the Hott Syrop & when it boyleth up, put in 2 or 3 drops of colde
water, then set it of & Scum itt clean}

Muske or Amber greece put into wett
Sweetmeats makes them mould.