The closet of Sir Kenelm Digby Knight opened

into froth. Then pour it into your little Syllabubglasses, and let them stand all night. The next day the Curd will be thick and firm above, and the drink clear under it. I conceive it may do well, to put into each glass (when you pour the liquor into it) a sprig of Rosemary a little bruised, or a little Limon-peel, or some such thing to quicken the taste ; or use Amber-sugar, or spirit of Cinnamon, or of Lignum-Cassias ; or Nutmegs, or Mace, or Cloves, a very little. A GOOD DISH OF CREAM Boil a quart of good Cream with sticks of Cinnamon and quartered Nutmeg and Sugar to your taste. When it is boiled enough to have acquired the taste of the Spice, take the whites of six New laid eggs,and beat them very well with a little Freshcream, then pour them to your boiling Cream, and let them boil a walm or two. Then let it run through a boulter, and put a little Orange flowerwater to it, and sliced bread ; and so serve it up cold. AN EXCELLENT SPANISH CREAM Take two quarts (you must not exceed this proportion in one vessel) of perfectly Sweet-cream,that hath not been jogged with carriage ; and in a Possnet set it upon a clear lighted Char-coal-fire, not too hot. When it beginneth to boil, cast into it a piece of double refined hard Sugar about as much as two Walnuts, and with a spoon stir the Cream all one way. After two or three rounds, you will perceive a thick Cream rise at the top. Scum it off with your spoon, and lay it in another dish. And always stir it the same way, and more Cream will rise ; which as it doth rise, you put it into your dish, one layer upon another. And thus almost all the Cream will turn into this thick Cream, to within two or three spoonfuls. If you would have it sweeter, you may strew some Sugar upon the top of it. You must be careful not to have the heat too much; for then it will turn to oyl ; as also if the Cream have been carried. If you would have it warm, set the dish you lay it in, upon a Chafing-dish of Coals. ANOTHER CLOUTED CREAM Milk your Cows in the evening about the ordinary hour, and fill with it a little Kettle about three quarters full, so that there may be happily two or three Gallons of Milk. Let this stand thus five or six hours. About twelve a Clock at night kindle a good fire of Charcoal, and set a large Trivet over it. When the fire is very clear and quick, and free from all smoak, set your Kettle of Milk over it upon the Trivet, and have in a pot by a quart of good Cream ready to put in at the due time ; which must be, when you see the Milk begin to boil simperingly. Then pour in the Cream in a little stream and low, upon a place, where you see the milk simper: This will presently deaden the boiling, and then you must pour in no more Cream there, but in a fresh place, where it simpereth and bubbleth a little. Continue this pouring in, in new places where the milk boileth, till all your Cream is in, watching it carefully to that end. Then let it continue upon the fire to boil, till you see all the Milk rise up together to the top, and not in little parcels here and there, so that it would run over, if it should stay