200 The Honey-Makers 



quantity of clarified honey ; and boil this together till it 

 be so thick that in stirring (for you must continually stir 

 it for fear of burning) you may see the bottom ; or, being 

 cooled on a trencher, it be thick enough to slice ; then 

 take it up and box it speedily. You may also add a 

 quantity of almonds and nut-kernels : also cinnamon, 

 ginger, cloves, and mace, of each a like quantity, pounded 

 small, and put into the honey with the quinces, and in 

 boiling to be stirred together. This is very good to com- 

 fort and strengthen the stomach. For want of quinces you 

 may take wardens, pears, or apples, and specially the 

 pearinain, gilliflower, pippin, and roiall." 



One would not at all object to " comfort and strengthen 

 the stomach " in this wise. 



" Marchpane may be made after this manner. Boil and 

 clarify, by itself, so much honey as you think meet ; when it 

 is cold, take to every pound of honey the white of an egg, 

 and beat them together in a basin till they be incorporate 

 together, and wax white : and when you have boiled it again 

 two or three walms upon a fire of coals, continually stirring 

 it, then put to it such quantity of blanched almonds or nut- 

 kernels stamped as shall make it of a just consistence ; 

 and after a walm or two more, when it is well mixed, pour 

 it upon a table, and make up your marchpane. After- 

 wards you may ice it with rose-water and sugar. This is 

 good for the consumption." 



Consumption in those days had its compensation. 



'• Preserve fruits after this manner. 



" The daraascens, or otlier fruit, being gathered fresh from 

 the tree, fair, and in their prime (neither green or sour, or 

 over-ripe or sweet) with their stalks, but cut short ; weigh 

 them, and take their weight in raw fine honey : and putting to 

 the honey the like quantity of fair water, boil it from half 

 quarter of an hour, or till it will yield no scum ; then 



