Then make good store of Oyster shells and Cockle shells of Sugar Plate,
let some be pure white as though the Sea water had washed them, some
brown on the outside, and some green, some as it were dirty, and others
worn away in some Places, some of them broke, and some whole, so set
them here and there about the Rock, some edgling, and some flat, some
the hollow side upward, and some the other, then stick the Moss, some
upon the shells, and some upon the stones, and also little branches of
Candied Fruits, as Barberries, Plums, and the like, then when all is
done, sprinkle it over with Rosewater, with a Grain or two of Musk or
Ambergreece in it; your Glass must be made with a reasonable proportion
of bigness to hold the Wine, and from that, in the middle of it, there
must be a Conveyance to fall into a Glass below it, which must have
Spouts for the Wine to play upward or downward, then from thence in
another Glass below, with Spouts also, and from thence it hath a
Conveyance into a Glass below that, somewhat in form like a Sillibub
Pot, where the Wine may be drunk out at the Spout; you may put some
Eringo Roots, and being coloured, they will shew very well among the
other Sweet-Meats, tie your Basket about with several sorts of small
Ribbons: Do not take this for a simple Fancy, for I assure you, it is
the very same that I taught to a young Gentlewoman to give for a Present
to a Person of Quality.
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