_Rose_-water as will keep them from growing to an Oyle, and no more; take one pound of _Sugar_ beaten very fine, and sifted through a Searce, take the whites of six Eggs beat to a froth, as you use to doe for other Bisket, with a spoonfull of fine flower, set the _Almonds_ and _Sugar_ on a soft Charcoal fire, let them boyle together till they be very thick, and so let them stand till they be almost cold, then beat the Eggs and that together, put in a little _Muske_ for the better tast, if you please, then lay them upon papers, in what proportion you will, and dry them in an Oven, with a slack fire. _To make Almond Milke._ Take a rib of _Mutton_ or _Veale_, or rather a _Chicken_, boyle it in faire water, put thereto _French Barley_, a _Fennill_ root, a _Parsly_ root, _Violet_ leaves, _Strawberry_ leaves, and _Cinquefoyle_ leaves, and boyle them all together, till the meat be over boyled, then strayne out the liquor from the rest, while they are boyling blanch a proportion of _Almonds_ answerable to the liquor, beat them well in a clean stone Morter, and then grind them therein with _Rose_ water and _Sugar_, and when they are well ground put in all your liquor by little and little, and grind with them till they be all well Compounded, and then strayne it into a faire glasse, and use it at your pleasure. _An approved Medicine for the running of the Reines._ Make _Almond_ Milke of _Plantine_ water, or else boyle _Plantine_ in the liquor whereof you make your _Almond_ Milk, take a quart of it, and put thereto three spoonfulls of _Lentive farine_, and three spoonfulls of _Cinamon_ water, take of this at six in the morning, a good draught, two hours before dinner another, at four of the clock in the afternoon, a third, and two hours after supper a fourth; and twice or thrice between meals, eat a spoonfull of Conserve of Red _Roses_ at a time. _Oyle of Almonds_. Take _Almonds_, blanch them, and put them into a pot, and set that pot in another pot of water that boyleth, and the steam of the seething pot will arise and enter into the pot with the _Almonds_, and that will become Oyle when they are stamped and wringed through a cloath. Thus they make Oyle of the kernels of _Filberts, Walnuts,_ &c. _A Barley Cream to procure sleep, or Almond Milke._