184 THE OLD ENGLISH HERBALS 



you like it, but these must not boil ; yet it must stand a while 

 upon the fire stewing in good heat, to have the juyces incor- 

 porate and penetrate well. You must also put in some 

 Ambergreece, which doth exceeding well in this sweet-meat." 



" Wheaten Flommery. In the West Country they make a 

 kind of Flommery of wheat flower, which they judge to be 

 more harty and pleasant then that of Oat-meal, thus; take 

 half, or a quarter of a bushel of good Bran of the best wheat 

 (which containeth the purest flower of it, though little, and is 

 used to make starch), and in a great wooden bowl or pail, let 

 it soak with cold water upon it three or four days. Then strain 

 out the milky water from it, and boil it up to a gelly or like 

 starch. Which you may season with Sugar and Rose or Orange- 

 flower-water and let it stand till it be cold, and gellied. Then 

 eat it with white or Rhenish- wine, or Cream, or Milk, or Ale." 



" A Flomery Caudle. When Flomery is made and cold, you 

 may make a pleasant and wholesome caudle of it by taking 

 some lumps and spoonfuls of it, and boil it with Ale and White 

 wine, then sweeten it to your taste with Sugar. There will 

 remain in the Caudle some lumps of the congealed flomery 

 which are not ungrateful." 



" Conserve of Red Roses. Doctor Glisson makes his Con- 

 serve of red Roses thus : Boil gently a pound of red Rose-leaves 

 (well picked, and the nails cut off) in about a pint and a half 

 (or a little more, as by discretion you shall judge fit, after 

 having done it once ; the Doctor's Apothecary takes two pints) 

 of Spring water ; till the water have drawn out all the Tincture 

 of the Roses into itself, and that the leaves be very tender, and 

 look pale like Linnen; which may be in a good half hour, or 

 an hour, keeping the pot covered whiles it boileth. Then pour 

 the tincted Liquor from the pale leaves (strain it out, pressing 

 it gently, so that you may have Liquor enough to dissolve 

 your Sugar) and set it upon the fire by itself to boil, putting 

 into it a pound of pure double refined Sugar in small Powder; 

 which as soon as it is dissolved, put into it a second pound, then 



