and taking them out againe suddenly, lay them one by one
on the bottome of a Sive; then turne a joyned stoole with the
feet upwards, set the sive on the feet thereof, cover it with a faire
linnen cloath, and set a chafin-dish of coales in the middest of the
stoole underneath the five, and the heat thereof will run up to
the sive, and dry your Candy presently; then box them up, and
they will keep all the year, and look very pleasantly.


_To make the Rock Candies upon all Spices,
Flowers, and Roots_.

Take two pound of _Barbary Sugar_, Clarifie it with a pint of water,
and the whites of two _Eggs_, then boyle it in a posnet to the
height of _Manus Christi_, then put it into an earthen Pipkin and
therewith the things that you will Candy, as _Cinamon, Ginger, Nutmegs,
Rose buds, Marigolds, Eringo roots, &c._ cover it, and stop it
close with clay or paste, then put it into a Still, with a leasurely
fire under it, for the space of three dayes and three nights, then
open the pot, and if the Candy begin to come, keep it unstopped
for the space of three or four dayes more, and then leaving the
Syrupe, take out the Candy, lay it on a Wyer grate, and put it in
an Oven after the bread is drawne, and there let it remaine one
night, and your Candy will dry. This is the best way for rock
Candy, making so small a quantity.


_The Candy Sucket for green Ginger, Lettice,
Flowers._