ADDENDA gI 
compound or “cordial,” as he terms it, had reached at 
that date. The recipe runs as follows :— 
‘Take halfe a pounde of white sugar, put thereto 
four ounces of rose water, seethe them upon a soft fire 
of coales until the water be consumed and the sugar is 
become hard, then put therein a quater of an ounce of 
ye powder of pearls, stir them well together, put for 
every spoonfull a piece of golde, cut of purpose, cast 
them upon a leaf of white paper, anointed first with oile 
of sweet almondes or sweet butter for cleaning 
[clinging ?] to.” 
In a book of much later date, ‘“‘ A Closet for Ladies,” 
1654, the same recipe is copied, but the compiler adds, 
‘< Cast it (on the paper) with art, that isin round goblets, 
and so keep them.” ‘‘ The Good Huswife’s Jewele,” 
1596, had already varied or amplified the first recipe, 
and directs that the composition should be made into 
cakes and gilded. Expense was, therefore, not spared 
to ensure efficacy, and the virtues of the preparation 
were supposed to be well worth the cost. ‘The 
Widdowe’s Treasure” (Black Letter), 1595, advises 
‘To eate a morninges the yolke of an egg with 
‘Manus Christi,’ to preserve health.” Already at this 
period experiments in practical methods seem to super- 
sede the charms and invocations of the preceding 
centuries. 
A work which greatly impressed contemporaries when 
published, and which has been much quoted and 
appreciated for its information and knowledge displayed, 
is ‘‘ Gerrard’s Herbal or History of Plants.” This fine 
book, published late in the sixteenth century, is a perfect 
mine of curious and valuable research, and is much 
admired and studied by antiquaries and botanists even 
now. Some of the matter introduced is certainly archaic, 
and he quotes the dictums of ancient authorities. with 
more respect than modern scientists would be disposed 
