CHAPTER VIII 



SWEET BAG, POT-POURRI AND OTHER 

 RECIPES 



SWEET BAGS 



To make little cusshins of par fumed, Roses, 

 f II M 



il AKE buddes of redde Roses, their heades and toppes 

 cut awaye, drie them in the shadowe upon a 

 table, or a linnen cloath : water and sprinkle the sayde 

 buddes with Rose water, and let them drie, doynge this 

 five or sixe times, turning them alwayes, to the end 

 they waxe not mouldy : than take the poudre of Cipre, 

 Muske & Amber, made into a pouder according as you 

 woulde make them excellent, for the more you put in 

 of it the better they shal be : put to it also Lignum 

 aloes well beaten in pouder. Let the saide pouder be 

 put w^ the budds wete with rose water, mixing well 

 the budds together with the pouder, to thend al may be 

 wel incorporated, so shal you leave them so al a night, 

 covering them w^ som linnen cloth or Taffeta that the 

 musk may not breath or rise out. The whiche thing done, 

 take finallye lyttle bagges of Taffeta of what bignesse 

 you wil, and according to the quantitie of the buddes 

 that you would put among all the pouder. Then close 

 up the bagges, and for to stop up the seames, you must 

 have your mixion of Muske, Amber, & Civette, made as 

 it were to seare with, wherewith you shall rubbe all a 

 longe the seames, to stoppe the holes made with the needle 

 in sowinge : you may also sowe ribande (of gold or silke, 



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