The closet of Sir Kenelm Digby Knight opened

husks behind. At the same time beat (for one mess) two Ounces of blanched Almonds with Rose-water ; and when they are throughly beaten, strain out their milk, (or you may put this to the Barley before it is strained, and strain them together) and put it to the Barley Pap, and let them stew a while together ; then sweeten it with Sugar to your taste. Or when you have boiled the Barley in water very tender as above, you may put Milk to it, and boil again to fitting thickness ; Then strain it, adding Almonds as above. Or if you will, and your stomack will bear it, you may eat it without straining the barley (but the Almonds must be strained) and you may put Butter to it if you please. You may do the like with Oat-meal or Rice ; or put Pine Kernels (first well watered) with the Almonds. OAT-MEAL PAP. SIR JOHN COLLADON Put beaten Oat-meal to soak an hour or two in milk, as you do in water, when you make Flomery. Then strain it out into a Possnet through a fitting strainer ; and if you judge it too thick of the Oatmeal for sufficient boiling, add more milk to it. Set this to boil, putting then into it a lump of Sugar, (about as big as a little Wall nut) and stir it well all the while, that it burn not too. About an hours boiling is sufficient, by which time it should be grown pretty thick. Put then a good lump of freshbutter to it, which being well melted and stirred into the Pap and incorporated with it, take it from the fire, and put it into a dish, and strew some fine sugar upon it, or mingle some sugar with it to sweeten the whole quantity. You may season it also with Rose-water or Orange flower-water, or Ambergreece, or some Yolks of New-laid-eggs. You may put in a very little Salt at the first. RICE AND ORGE MONDÉ Boil a quart of Milk in a large Pipkin ; as soon as it boileth, take it from the fire, and instantly put into it five or six good spoonfuls of picked Rice, and cover it close, and so let it stand soaking in the Chimney-corner two hours. Then set in on the fire again, to make it stew or boil simmering for an hour, or an hour and half more, till it be enough. Then put sugar to it, and so serve it in. Orge mondi is done in the same manner ; only, you let that stand covered and warm all the while, during three, four or five hours, and then you boil it simmering three or four hours more. The quantity must be more or less, as you desire it thicker or thinner, which after once tryal, you will easily know how to proportion out. The chief care must be, that the Rice or Barley be well homogenized with the Milk. SMALLAGE GRUEL In a Marble mortar beat great Oat-meal to meal (which requireth long beating) then boil it three or four hours in Spring water. To a possnet full of two or three quarts of water put about half a Porringerfull of Oat-meal, before it is beaten ; for after beating it appeareth more. To this quantity put as much Smallage as you buy for a peny, which maketh it strong of the Herb, and very green. Chop the smallage exceeding small, and put it in a good