it makes what is called a royal paste, a little thickish, that you may take it upon a knife: then take half a sheet of paper and cover it with little, round, and flat drops, which we call pastils, of the size of a farthing; place it in the stove with a slow, fire till it is quite dry, and take if off from the paper; you may add to it, if you chuse, some of the skin of the lemon rasped or grated, but not chipped; for as it is a melting pastil, some of the bits would remain in the mouth, which is not quite so well.
To make Chocolate Pastils.
Take a little chocolate, which put in a pan over the fire to melt it; stir it with a spoon, when it is well melted, take half a pounded in a mortar and sifted, which dissolved in a little clear water. When that is done, put in your chocolate; if you find the paste too thick, add a little water, enough to bring it to that degree of liquidity specified for the lemons; then dress it on half sheets of paper as we then directed, but do not put it in the stove, for the heat softens chocolate; let it dry naturally in a cupboard, and when dry, take them off from the paper and put them in boxes for such purpose.
To make Raspberry Pastils.
Take half a pound of pounded loaf sugar on a plate, then a quantity of raspberries, which squeeze through a sieve; when that is done, add the juice to the sugar till it makes a paste of that consistency specified in speaking of the lemons;
