it three pound of _Beefe_ sewet, and chop them small together, then
put to them a handfull of _Sage_, finely shred, one ounce of _Pepper_,
one ounce of _Mace_, two ounces of _Cloves_, a good deale of _salt_, eight
Eggs very well beaten before you put them in, then work them
well with your hand, till they be throughly mingled, and then fill
them up. Some like not the Eggs in them, it is not amisse therefore
to leave them out.


_To cast all kind of Sugar works into Moulds._

Take one pound of _Barabry Sugar_, Clarifie it with the white of
an Egg, boyle it till it will roule between your finger and your
thumb, then cast it into your standing Moulds, being watered two
hours before in cold water, take it out and gild them to garnish a
_Marchpine_ with them at your pleasure.


_To make all kinde of turned works in fruitage,
hollow._

Take the strongest bodyed _Sugar_ you can get, boyle it to the
height of _Manus Christi_, take your stone, or rather pewter moulds,
being made in three pieces; tye the two great pieces together
with _Inkle_, then poure in your _Sugar_ being highly boyled, turne
it round about your head apace, and so your fruitage will be hollow,
whether it be _Orange_, or _Lemmon_, or whatsoever your Mould
doth cast, after they be cast you must colour them after their naturall
colours.