,note3 ,images of the original pages are available through ,internet ,archive_/,american ,libraries4 ,see http3_/_/www4archive4org_/details_/artof confectiona#jjlamb ,,the ,,art ,,of ,,confectionary4 ,,shewing ,,the ,,various ,,methods ,,of ,,preserving all ,,sorts of ,,fruits1 ,,dry and ,,liquid2 viz4 ,,oranges1 ,,lemons1 ,,citrons1 ,,golden ,,pippins1 ,,wardens1 ,,apricots ,,green1 ,,almonds1 ,,goosberries1 ,,cherries1 ,,currants1 ,,plumbs1 ,,rasberries1 ,,peaches1 ,,walnuts1 ,,nectarines1 ,,figs1 ,,grapes1 c4 ,,flowers and ,,herbs2 ,,as ,,violets1 ,,angelica1 ,,orange-,,flowers1 c4 ,also how to make all ,sorts of ,,biscakes1 ,,maspins1 ,,sugar-,,works1 and ,,candies4 ,with the best ,methods of ,,clarifying1 and the different ,ways of ,,boiling ,,sugar4 ,by the late ,ingenious ,mr4 ,,edward ,,lambert1 ,,confectioner1 in ,,pall-,,mall4 ,,london3 ,printed for ,t4 ,,payne1 in ,castle-,street1 near the ,mews-,gate1 #agfa4 ,price ,one ,shilling4 ,,the ,,art ,,of ,,confectionary4 ,of the ,manner of clarifying ,sugar1 and the different ,ways of boiling it4 ,since the ,ground-work of the ,confectioner's ,art depends on the ,knowledge of clarifying and boiling ,sugars1 ,i shall here distinctly set them down1 that the several ,terms hereafter mentioned may the more easily be understood2 which1 when thoroughly comprehended1 will prevent the unnecessary ,repetitions of them1 which would encumber the ,work and confound the ,practitioner1 were they to be explained in every ,article1 as the ,variety of the ,matter should require3 ,i shall therefore1 through the whole ,treatise1 stick to these ,denominations of the several ,degrees of boiling ,sugar1 viz4 ,clarifying1 ,smooth1 ,blown1 ,feather'd1 ,cracked1 and ,carmel4 ,to ,clarify ,sugar4 ,break into your preserving ,pan the ,white of one ,egg1 put in four ,quarts of ,water1 beat it up to a ,froth with a ,whisk1 then put in twelve ,pounds of ,sugar1 mixed together1 and set it over the ,fire2 when it boils up1 put in a little cold ,water1 which will cause it to sink2 let it rise again1 then put in a little more ,water2 so do for four or five times1 till the ,scum appears thick on the ,top2 then remove it from the ,fire and let it settle2 then take off the ,scum1 and pass it through your straining ,bag4 ,note1 ,if the ,sugar doth not appear very fine1 you must boil it again before you strain it2 otherwise in boiling it to an ,height1 it will rise over the ,pan1 and give the ,artist a great deal of ,trouble4 ,the boiling ,sugar to the ,degree called ,smooth4 ,when your ,sugar is thus clarified1 put what ,quantity you shall have ,occasion for over the ,fire1 to boil smooth1 the which you will prove by dipping your ,scummer into the ,sugar2 and then touching it with your ,fore-finger and ,thumb1 in opening them a little you will see a small ,thread drawn betwixt1 which immediately breaks1 and remains in a ,drop on your ,thumb2 thus it is a little smooth2 then boiling it more1 it will draw into a larger ,string2 then it is become very smooth4 ,the ,blown ,sugar4 ,boil your ,sugar yet longer than the former1 and try it thus1 viz4 ,dip in your ,scummer1 and take it out1 shaking off what ,sugar you can into the ,pan1 and then blow with your ,mouth strongly through the ,holes1 and if certain ,bubbles or ,bladders blow through1 it is boiled to the ,degree called ,blown4 ,the ,feathered ,sugar1 ,is a higher ,degree of boiling ,sugar1 which is to be proved by dipping the ,scummer when it hath boiled somewhat longer2 shake it first over the ,pan1 then giving it a sudden ,flurt behind you2 if it be enough1 the ,sugar will fly off like ,feathers4 ,the ,crackled ,boiling1 ,is proved by letting it boil somewhat longer2 and then dipping a ,stick into the ,sugar1 which immediately remove into a ,pot of cold ,water standing by you for that ,purpose1 drawing off the ,sugar that cleaves to the ,stick1 and if it becomes hard1 and will snap in the ,water1 it is enough2 if not1 you must boil it till it comes to that ,degree4 ,note1 ,your ,water must be always very cold1 or it will deceive you4 ,the ,carmel ,sugar1 ,is known by boiling yet longer1 and is proved by dipping a ,stick1 as aforesaid1 first in the ,sugar1 and then in the ,water3 ,but this you must observe1 when it comes to the ,carmel ,height1 it will snap like ,glass the ,moment it touches the cold ,water1 which is the highest and last ,degree of boiling ,sugar4 ,note1 ,there is this to be observed1 that your ,fire be not very fierce when you boil this1 lest flaming up the ,sides of your ,pan1 it should occasion the ,sugar to burn1 and so discolour it4 ,to preserve ,seville-,oranges ,liquid4 ,take the best ,seville-,oranges1 and pare them very neatly1 put them into ,salt and ,water for about two ,hours2 then boil them very tender till a ,pin will easily go into them2 then drain them well from the ,water1 and put them into your preserving ,pan1 putting as much clarified ,sugar to them as will cover them1 laying some ,trencher or ,plate on them to keep them down2 then set them over a ,fire1 and by ,degrees heat them till they boil2 then let them have a quick boil till the ,sugar comes all over them in a ,froth2 then set them by till next ,day1 when you must drain the ,syrup from them1 and boil it till it becomes very smooth1 adding some more clarified ,sugar2 put it upon the ,oranges1 and give them a ,boil1 then set them by till next ,day1 when you must do as the ,day before4 ,the fourth ,day drain them and strain your ,syrup through a ,bag1 and boil it till it becomes very smooth2 then take some other clarified ,sugar1 boil it till it blows very strong1 and take some ,jelly of ,pippins drawn from the ,pippins1 as ,i shall immediately express1 with the ,juice of some other ,oranges3 ,as for ,example1 if you have six ,oranges1 after they are preserved as above directed1 take two ,pounds of clarified ,sugar1 boil it to blow very strong2 then one ,pint and half of ,pippin ,jelly1 and the ,juice of four or five ,oranges1 boil all together2 then put in the ,syrup that has been strained and boiled to be very smooth1 and give all a ,boil2 then put your ,oranges into your ,pots or ,glasses1 and fill them up with the above made ,jelly2 when cold cover them1 and set them by for ,use4 ,note1 ,you must be sure in all your ,boilings to clear away the ,scum1 otherwise you will endanger their ,working3 ,and if you find they will swim above your ,jelly1 you must bind them down with a ,sprig of a clean ,whisk4 ,to draw a ,jelly from ,pippins4 ,take the fairest and firmest ,pippins1 pour them into fair ,water1 as much as will cover them2 set them over a quick ,fire1 and boil them to ,mash2 then put them on a ,sieve over an earthen ,pan1 and press out all the ,jelly1 which ,jelly strain through a ,bag1 and use as directed in the ,oranges before mentioned1 and such others as shall be hereafter described4 ,to make ,orange ,marmalade4 ,take six ,oranges1 grate two of the ,rinds of them upon a ,grater1 then cut them all1 and pick out the ,flesh from the ,skins and ,seeds2 put to it the grated ,rind1 and about half a ,pint of ,pippin ,jelly2 take the same ,weight of ,sugar as you have of this ,meat so mingled2 boil your ,sugar till it blows very strong2 then put in the ,meat1 and boil all very quick till it becomes a ,jelly1 which you will find by dipping the ,scummer1 and holding it up to drain2 if it be a ,jelly1 it will break from the ,scummer in ,flakes2 if not1 it will run off in little ,streams3 ,when it is a good ,jelly1 put it into your ,glasses or ,pots4 ,note1 ,if you find this ,composition too sweet1 you may in the boiling add more ,juice of ,oranges2 the different ,quickness they have1 makes it difficult to prescribe4 ,to preserve ,oranges with a ,marmalade in them4 ,pare your ,oranges as before1 make a round ,hole in the ,bottom1 where the ,stalk grew1 the ,bigness of a ,shilling2 take out the ,meat1 and put them into ,salt and ,water for two or three ,hours2 then boil them very tender1 then put them into clarified ,sugar1 give them a boil the next ,day1 drain the ,syrup and boil it till it becomes smooth2 put in your ,oranges and give them a good boil4 ,when a little cool1 drain them and fill them with a ,marmalade made as before directed1 putting in the round ,piece you cut out2 with the ,syrup1 some other ,sugar1 and ,pippin ,juice1 make a ,jelly1 and fill up your ,pots or ,glasses4 ,to make a ,compote of ,oranges4 ,cut the ,rind off your ,oranges into ,ribs1 leaving part of the ,rind on2 cut them into eight ,quarters1 throw them into boiling ,water2 when a ,pin will easily go through the ,rind1 drain and put them into boiling ,water1 when a ,pin will easily go through the ,rind1 drain and put them into as much ,sugar boiled1 till it becomes smooth1 as will cover them1 give all a ,boil together1 adding some ,juice of ,oranges to what ,sharpness you please2 you may put a little ,pippin ,jelly into the ,boiling1 if you please2 when cold serve them to ,table on ,plates4 ,to make ,orange-,rings and ,faggots4 ,pare your ,oranges as thin1 and as narrow as you can1 put the ,parings into ,water1 whilst you prepare the ,rings1 which are done by cutting the ,oranges so pared into as many ,rings as you please2 then cut out the ,meat from the ,inside2 then put the ,rings and ,faggots into boiling ,water2 boil them till tender2 then put them into clarified ,sugar1 as much as will cover them2 set them by till next ,day2 then boil all together1 and set them by till the ,day after2 then drain the ,syrup1 and boil it till very smooth2 then return your ,oranges into it1 and give all a ,boil2 the next ,day boil the ,syrup till it rises up to almost the ,top of your ,pan2 then return the ,oranges into it1 and give it a ,boil2 then put them by in some ,pot to be candied1 as hereafter mentioned1 whenever you shall have ,occasion4 ,to candy ,orange1 ,lemon1 and ,citron4 ,drain what ,quantity you will candy clean from the ,syrup1 and wash it in luke-warm ,water1 and lay it on a ,sieve to drain2 then take as much clarified ,sugar as you think will cover what you will candy1 boil it till it blows very strong1 then put in your ,rings1 and boil them till it blows again2 then take it from the ,fire1 and let it cool a little2 then with the back of a ,spoon rub the ,sugar against the ,inside of your ,pan till you see the ,sugar becomes white2 then with a ,fork take out the ,rings one by one1 lay them on a ,wire-grate to drain1 then put in your ,faggots1 and boil them as before directed2 then rub the ,sugar1 and take them up in ,bunches1 having some-body to cut them with a ,pair of ,scizers to what ,bigness you please1 laying them on your ,wire to drain4 ,note1 ,thus may you candy all ,sorts of ,oranges and ,lemon-,peals or ,chips4 ,lemon ,rings and ,faggots are done the same ,way1 with this ,distinction only1 that the ,lemons ought to be pared twice over1 that the ,ring may be the whiter2 so will you have two ,sorts of ,faggots3 ,but you must be sure to keep the outward ,rind from the other1 else it will discolour them4 ,to make ,orange-,cakes4 ,take six ,sevil-,oranges1 grate the ,rinds of two of them1 and then cut off the ,rinds of all six to the very ,juice2 boil them in ,water till very tender2 then squeeze out all the ,water you can1 and beat them to a ,paste in a ,marble-,morter2 then rub it through a ,sieve of ,hair2 what will not easily rub through must be beat again till all is got through2 then cut to ,pieces the ,insides of the ,oranges1 and rub as much of that through as you possibly can2 then boil about six or eight ,pippins in as much ,water as will almost cover them1 and boil them to a ,paste1 and rub it through a ,sieve to the rest2 then put all into a ,pan together1 and give a thorough ,heat1 till it is well mingled2 then to every ,pound of this ,paste take one ,pound and a ,quarter of ,loaf-sugar2 clarify the ,sugar1 and boil it to the ,crick2 then put in your ,paste and the grated ,peal1 and stir it all together over a slow ,fire till it is well mixed1 and the ,sugar all melted2 then with a ,spoon fill your round ,tin-,moulds as fast as you can2 when cold1 draw off your ,moulds1 and set them in a warm ,stove to dry2 when dry on the ,tops1 turn them on ,sieves to dry on the other ,side2 and when quite dry1 box them up4 ,lemon-,cakes4 ,take six thick-rinded ,lemons1 grate two of them1 then pare off all the yellow ,peal1 and strip the ,white to the ,juice1 which ,white boil till tender1 and make a ,paste exactly as above4 ,to preserve ,white-,citrons4 ,cut your ,white-,citrons into what sized ,pieces you please2 put them into ,water and ,salt for four or five ,hours2 then wash them in fair ,water1 and boil them till tender2 then drain them1 and put them into as much clarified ,sugar as will cover them1 and set them by till next ,day2 then drain the ,syrup1 and boil it a little smooth2 when cool1 put it on your ,citrons2 the next ,day boil your ,syrup quite smooth1 and pour on your ,citrons2 the ,day after boil all together and put into a ,pot to be candied1 or put in ,jelly1 or compose as you please4 ,note1 ,you must look over these ,fruits so kept in ,syrup2 and if you perceive any ,froth on them you must give them a ,boil2 and if by ,chance they should become very frothy and sour1 you must first boil the ,syrup1 and then all together4 ,to preserve ,golden-,pippins in ,jelly4 ,pare your ,pippins from all ,spots1 and with a narrow-pointed ,knife make a ,hole quite through them1 then boil them in fair ,water about a ,quarter of an ,hour2 then drain them1 and take as much ,sugar as will cover them2 boil it till it blows very strong1 then put in your ,pippins1 and give them a good ,boil2 let them cool a little1 then give them another ,boil2 then if you have1 for example a ,dozen of ,pippins1 take a ,pound of ,sugar1 and boil it till it blows very strong2 then put in ,half a ,pint of ,pippin ,jelly and the ,juice of three or four ,lemons2 boil all together1 and put to the ,golden-,pippins2 give them all a ,boil1 scum them1 and put them into the ,glasses or ,pots4 ,to dry ,golden-,pippins4 ,pare your ,pippins1 and make a ,hole in them1 as above1 then weigh them1 and boil them till tender2 then take them out of the ,water1 and to every ,pound of ,pippins take a ,pound and a ,half of ,loaf-,sugar1 and boil it till it blows very strong2 then put in the ,fruit1 and boil it very quick1 till the ,sugar flies all over the ,pan2 then let them settle1 and cool them1 scum them1 and set them by till the next ,day1 then drain them1 and lay them out to dry1 dusting them with fine ,sugar before you put them into the ,stove2 the next ,day turn them and dust them again1 when dry1 pack them up4 ,note1 ,you must dry them in ,slices or ,quarters1 after the same ,manner4 ,to make ,orange ,clear-,cakes4 ,take the best ,pippins1 pare them into as much ,water as will cover them2 boil them to a ,mash2 then press out the ,jelly upon a ,sieve1 and strain it through a ,bag1 adding ,juice of ,oranges to give it an agreeable ,taste3 ,to every ,pound of ,jelly take one ,pound and a ,quarter of ,loaf ,sugar1 boil it till it cracks1 then put in the ,jelly and the ,rind of a grated ,orange or two1 stir it up gently over a slow ,fire1 till all is incorporated together2 then take it off1 and fill your ,clear-cake ,glasses1 what ,scum arises on the ,top1 you must carefully rake off before they are cold1 then put them into the ,stove2 when you find them begin to crust upon the upper ,side1 turn them out upon ,squares of ,glasses1 and put them to dry again2 when they begin to have a tender ,candy1 cut them into ,quarters1 or what ,pieces you please1 and let them dry till hard1 then turn them on ,sieves2 when thorough dry1 put them up into your ,boxes4 ,note1 ,as they begin to sweat in the ,box1 you must shift them from ,time to ,time1 and it will be requisite to put no more than one ,row in a ,box at the ,beginning1 till they do not sweat4 ,lemon-colour ,cakes are made with ,lemons1 as these4 ,to make ,pomegranate ,clear-,cakes4 ,draw your ,jelly as for the ,orange ,clear-,cakes1 then boil into it the ,juice of two or three ,pomegranate-seeds1 and all with the ,juice of an ,orange and a ,lemon1 the ,rind of each grated in1 then strain it through a ,bag1 and to every ,pound of ,jelly put one ,pound and a ,quarter boiled till it cracks to help the ,colour to a fine ,red2 put in a ,spoonful of ,cocheneal1 prepared as hereafter directed2 then fill your ,glasses1 and order them as your ,orange4 ,to ,prepare ,cocheneal4 ,take one ,ounce of ,cocheneal1 and beat it to a fine ,powder1 then boil it in three ,quarters of a ,pint of ,water to the ,consumption of one ,half1 then beat ,half an ,ounce of ,roach ,allum1 and ,half an ,ounce of ,cream of ,tartar very fine1 and put them to the ,cocheneal1 boil them all together a little while1 and strain it through a fine ,bag1 which put into a ,phial1 and keep for ,use4 ,note1 ,if an ,ounce of ,loaf-sugar be boiled in with it1 it will keep from moulding what you do not immediately use4 ,to make ,pippin-,knots4 ,pare your ,pippins1 and weigh them1 then put them into your preserving ,pan2 to every ,pound put four ,ounces of ,sugar1 and as much ,water as will scarce cover them2 boil them to a ,pulp1 and then pulp them through a ,sieve2 then to every ,pound of the ,apples you weighed1 take one ,pound of ,sugar clarified1 boil it till it almost cracks1 then put in the ,paste1 and mix it well over a slow ,fire1 then take it off and pour it on flat ,pewter-plates or the ,bottoms of ,dishes1 to the ,thickness of two ,crowns2 set them in the ,stove for three or four ,hours1 then cut it into narrow ,slips and turn it up into ,knots to what ,shape or ,size you please2 put them into the ,stove to dry1 dusting them a little1 turn them and dry them on the other ,side1 and when thorough dry1 put them into your ,box4 ,note1 ,you may make them red by adding a little ,cocheneal1 or green by putting in a little of the following ,colour4 ,to prepare a ,green ,colour4 ,take ,gumbouge one ,quarter of an ,ounce1 of ,indico and ,blue the same ,quantity2 beat them very fine in a ,brass ,mortar1 and mix with it a ,spoonful of ,water1 so will you have a fine ,green2 a few ,drops are sufficient4 ,to make a ,compote of ,boonchretien ,pears4 ,pare your ,fruit1 and cut them into ,slices1 scald them a little1 squeezing some ,juice of ,lemon on them in the scalding to keep them white2 then drain them1 and put as much clarified ,sugar as will just cover them1 give them a ,boil1 and then squeeze the ,juice of an ,orange or ,lemon1 which you best approve of1 and serve them1 to ,table when cold4 ,compote of ,baked ,wardens4 ,bake your ,wardens in an earthen ,pot1 with a little ,claret1 some ,spice1 ,lemon-peal1 and ,sugar2 when you will use them peal off the ,skin and dress them in ,plates1 either ,whole or in ,halfs2 then make a ,jelly of ,pippins1 sharpened well with the ,juice of ,lemons1 and pour it upon them1 and when cold1 break the ,jelly with a ,spoon1 so will it look very agreeable upon the red ,pears4 ,zest of ,china-,oranges4 ,pare off the outward ,rind of the ,oranges very thin1 and only strew it with fine ,powder-,sugar1 as much as their own ,moisture will take1 dry them in a hot ,stove4 ,to ,rock ,candy-,violets4 ,pick the ,leaves off the ,violets1 then boil some of the finest ,loaf-sugar till it blows very strong1 which pour into your ,candying-,pan1 being made of ,tin1 in the ,form of a ,dripping-,pan1 about three ,inches deep2 then strew the ,leaves of the ,flowers as thick on the ,top as you can2 then put it into a hot ,stove for eight or ten ,days2 when you see it is hard candied1 break a ,hole in one ,corner of it1 and drain all the ,syrup that will run from it1 then break it out1 and lay it on ,heaps on ,plates to dry in the ,stove4 ,to candy ,violets whole4 ,take the double ,violets1 and pick off the green ,stalk1 then boil some ,sugar till it blows very strong2 throw in the ,violets1 and boil it till it blows again1 then with a ,spoon rub the ,sugar against the ,side of the ,pan till white1 then stir all till the ,sugar leaves them2 then sift them and dry them4 ,note1 ,junquils are done the same ,way4 ,to preserve ,angelico in ,knots4 ,take young and thick ,stalks of ,angelico1 cut them into ,lengths of about a ,quarter of a ,yard1 then scald them2 next put them into cold ,water1 then strip off the ,skins1 and cut them into narrow ,slips2 then lay them on your preserving ,pan1 then put to them a thin ,sugar1 that is1 to one ,part ,sugar as clarified1 and one ,part ,water2 then set it over the ,fire and let it boil1 and set it by till next ,day1 then turn it in the ,pan1 and give it another ,boil2 the ,day after drain it and boil the ,sugar till it is a little smooth1 then pour it on your ,angelico1 and if it be a good ,green boil it no more1 if not1 heat it again2 the ,day following boil the ,sugar till it is very smooth1 and pour it upon your ,angelico2 the next ,day boil your ,syrup till it rises to the ,top of your ,pan1 then put your ,angelico into your ,pan1 and pour your ,syrup upon it1 and keep it for ,use4 ,to dry it out4 ,drain what ,quantity you will from the ,syrup1 and boil as much ,sugar as will cover it till it blows1 put in your ,angelico1 and give it a ,boil till it blows again2 when cold1 drain it1 and tie it in ,knots and put it into a warm ,stove to dry1 first dusting it a little2 when dry on one ,side turn it1 and dry the other1 then pack it up4 ,to preserve ,angelico in ,sticks4 ,take ,angelico1 not altogether so young as the other1 cut it into short ,pieces about half a ,quarter of a ,yard1 or less1 scale it a little1 then drain it and put it into a thin ,sugar as before2 boil it a little1 the next ,day turn it in the ,pan the ,bottom upwards1 and boil it1 so finish it as the other for ,knots4 ,note1 ,when you will candy it1 you must drain it from the ,syrup1 wash it and candy it as the ,orange and ,lemon4 ,angelico-,paste4 ,take the youngest and most pithy ,angelico you can get1 boil it very tender1 then drain it1 and press out all the ,water you possibly can1 then beat it in a ,mortar to as fine a ,paste as may be1 then rub it through a ,sieve2 next ,day dry it over a ,fire1 and to every ,pound of this ,paste take one ,pound of fine ,sugar in fine ,powder2 when your ,paste is hot1 put in the ,sugar1 stirring it over a gentle ,fire till it is well incorporated2 when so done1 drop it on ,plates long or round1 as you shall judge proper2 dust it a little and put it into the ,stove to dry4 ,to preserve ,apricots ,green4 ,take the ,apricots when about to stone1 before it becomes too hard for a ,pin easily to press through2 pare them in ,ribs very neatly because every ,stroke of the ,knife will be seen2 then put them into fair ,water as you pare them1 then boil them till tender enough to slip easily from your ,pin1 then drain them1 and put them into a thin ,sugar1 that is to say1 one ,part ,sugar clarified1 and one ,part ,water2 boil them a little1 then set them by till next ,day1 then give them another ,boil2 the ,day after drain them and boil your ,syrup a little smooth1 and put it to them1 giving them a ,boil2 the next ,day boil your ,syrup a little smooth and put it upon them without boiling your ,fruit2 then let them remain in the ,syrup four or five ,days2 then boil some more ,sugar till it blows1 and add it to them2 give all a ,boil1 and let them be till the ,day following2 then drain them from the ,syrup1 and lay them out to dry1 dusting them with a little fine ,sugar before you put them into the ,stove4 ,to put them up in ,jelly4 ,you must keep them in the ,syrup so preserved till ,codlins are pretty well grown2 take ,care to visit them sometimes that they do not sour1 which if they do1 the ,syrup will be lost2 by reason it will become muddy1 and then you will be obliged to make your ,jelly with all fresh ,sugar1 which will be too sweet2 but when ,codlins are of an indifferent ,bigness1 draw a ,jelly from them as from ,pippins1 as you are directed in p4 #h2 then drain the ,apricots from the ,syrup1 boil it and strain it through your ,strain-bags2 then boil some ,sugar 7proportionable to your ,quantity of ,apricots you design to put up7 till it blows1 then put in the ,jelly and boil it a little with the ,sugar1 then put in the ,syrup and the ,apricots1 and give them all a ,boil together1 till you find the ,syrup will be a ,jelly2 then remove them from the ,fire1 and scum them very well1 and put them into your ,pots or ,glasses1 observing as they cool if they be regular in the ,glasses to sink1 and disperse them to a proper ,distance1 and when thorough cold to cover them up4 ,to preserve ,green ,almonds4 ,take the ,almonds when pretty well grown1 and make a ,lye with ,wood or ,charcoal-,ashes1 and ,water2 boil the ,lye till it feels very smooth1 strain it through a ,sieve and let it settle till clear1 then pour off the ,clear into another ,pan1 then set it on the ,fire in order to blanch off the ,down that is on the ,almonds1 which you must do in this ,manner1 viz4 when the ,lye is scalding hot throw in two or three ,almonds1 and try1 when they have been in some ,time1 if they will blanch2 if they will1 put in the rest1 and the ,moment you find their ,skins will come off1 remove them from the ,fire1 and put them into cold ,water1 and blanch them one by one rubbing them with ,salt1 the better to clean them2 when you have so done1 wash them in several ,waters1 the better to clean them1 in short1 till you see no ,soil in the ,water2 when you have so done1 throw them into boiling ,water1 and let them boil till very tender1 till a ,pin will very easily pass through them2 then drain them1 and put them into clarified ,sugar without ,water1 they being green enough1 do not require a thin ,sugar to bring them to a ,colour1 but1 on the contrary1 if too much heated1 they will become too dark a ,green2 the next ,day boil the ,syrup1 and put it on them2 the ,day after boil it till it becomes very smooth2 the ,day following give all a ,boil together1 scum them1 and let them rest four or five ,days2 then1 if you will dry them or put them in ,jelly1 you must follow the ,directions as for green ,apricots1 p4 #bd4 ,note1 ,if you will have a ,compose of either1 it is but serving them to ,table when they are first entered1 by boiling the ,sugar a little more4 ,to preserve ,goosberries green4 ,take the long ,sort of ,goosberries the latter ,end of ,may or the ,beginning of ,june1 before the green ,colour has left them2 set some ,water over the ,fire1 and when it is ready to boil1 throw in the ,goosberries1 and let them have a ,scald1 then take them out and carefully remove them into cold ,water1 and set them over a very slow ,fire to green1 cover them very close so that none of the ,steam can get out2 when you have obtained their green ,colour1 which will perhaps be four or five ,hours1 then drain them gently into clarified ,sugar1 and give them a ,heat2 set them by1 and give them another ,heat2 this you must repeat four or five ,times in order to bring them to a very good green ,colour3 ,thus you may serve them to ,table by ,way of ,compose2 if you will preserve them to keep either dry or in ,jelly1 you must follow the ,directions as for green ,apricots aforementioned1 p4 #bd4 ,to preserve ,goosberries white4 ,take the large ,dutch ,goosberries when full grown1 but before they are quite ripe2 pare them into fair ,water1 and stone them2 then put them into boiling ,water1 and let them boil very tender1 then put them into clarified ,sugar in an earthen ,pan1 and put as many in one ,pan as will cover the ,bottom2 then set them by till next ,day1 and boil the ,syrup a little1 and pour it on them2 the ,day after boil it till smooth1 and pour it on them2 the third ,day give them a gentle ,boil round1 by setting the ,side of the ,pan over the ,fire1 and as it boils1 turning it about till they have had a ,boil all over1 the ,day following make a ,jelly with ,codlins1 and finish them as you do the others1 in p4 #bh4 ,to dry ,goosberries4 ,,to every ,pound of ,goosberries1 when stoned1 put two ,pounds of ,sugar1 but boil the ,sugar till it blows very strong2 then strew in the ,goosberries1 and give them a thorough ,boil1 till the ,sugar comes all over them1 let them settle a ,quarter of an ,hour1 then give them another good ,boil1 then scum them1 and set them by till the next ,day2 then drain them1 and lay them out on ,sieves to dry1 dusting them very much1 and put a good brisk ,fire into the ,stove2 when dry on one ,side1 turn them and dust them on the other2 and when quite dry1 put them into your ,box4 ,to make ,goosberry-,paste4 ,take the ,goosberries when full grown1 wash them1 and put them into your preserving ,pan1 with as much ,spring-water as will almost cover them1 and boil them very quick all to a ,pommish2 then strew them on a ,hair-sieve over an earthen ,pot or ,pan1 and press out all the ,juice2 then to every ,pound of this ,paste1 take one ,pound and two ,ounces of ,sugar1 and boil it till it cracks2 then take it from the ,fire and put in your ,paste1 and mix it well over a slow ,fire till the ,sugar is very well incorporated with the ,paste2 then scum it and fill your ,paste-,pots1 then scum them again1 and when cold1 put them into the ,stove1 and when crusted on the ,top1 turn them1 and set them in the ,stove again1 and when a little dry1 cut them in long ,pieces1 and set them to dry quite2 and when so crusted that they will bear touching1 turn them on ,sieves and dry the other ,side1 then put them into your ,box4 ,note1 ,you may make them red or green1 by putting the ,colour when the ,sugar and ,paste is all mixed1 giving it a ,warm altogether4 ,goosberry ,clear-,cakes4 ,goosberry ,clear-,cakes are made after the same ,manner as the ,paste1 with this ,difference only1 that you strain the ,jelly through the ,bag before you weigh it for ,use4 ,to dry ,cherries4 ,stone your ,cherries and weigh them1 to eight ,pounds of ,cherries put two ,pounds of ,sugar1 boil it till it blows very strong3 put the ,cherries to the ,sugar1 and heat them by ,degrees till the ,sugar is thoroughly melted1 for when the ,cherries come in1 it will so cool the ,sugar that it will seem like ,glew1 and should you put it on a quick ,fire at first1 it will endanger the ,burning2 when you find the ,sugar is all melted1 then boil them as quick as possible till the ,sugar flies all over them1 then scum them1 and set them by in an earthen ,pan2 for where the ,sugar is so thin1 it will be apt to cancker in a ,copper or ,brass1 or stain in a ,silver2 the next ,day drain them1 and boil the ,sugar till it rises1 then put in your ,cherries1 and give them a ,boil1 scum them and set them by till the next ,day1 then drain them and lay them out on ,sieves1 and dry them in a very hot ,stove4 ,to preserve ,cherries ,liquid4 ,take the best ,morello ,cherries when ripe1 either stone them or clip their ,stalks2 and to every ,pound take a ,pound of ,sugar1 and boil it till it blows very strong1 then put in the ,cherries1 and by ,degrees1 bring them to boil as fast as you can1 that the ,sugar may come all over them1 scum them and set them by2 the next ,day boil some more ,sugar to the same ,degree1 and put some ,jelly of ,currants1 drawn as hereafter directed2 ,for ,example1 if you boil one ,pound of ,sugar1 take one ,pint of ,jelly1 put in the ,cherries and the ,syrup to the ,sugar2 then add the ,jelly1 and give all a ,boil together2 scum them1 and fill your ,glasses or ,pots2 take ,care as they cool1 to disperse them equally1 or otherwise they will swim all to the ,top4 ,to draw ,jelly of ,currants4 ,wash well your ,currants1 put them into your ,pan1 and mash them2 then put in a little ,water and boil them to a ,pommish2 then strew it on a ,sieve1 and press out all your ,juice1 of which you make the ,jelly for all the wet ,sweet-meats that are red4 ,note1 ,where white ,currant-,jelly is prescribed1 it is to be drawn after the same ,manner2 but observe you strain it first4 ,to make ,cherry-,paste4 ,take two ,pounds of ,morello ,cherries1 stone them and press the ,juice out2 dry them in a ,pan and mash them over the ,fire2 then weigh them1 and take their ,weight in ,sugar beaten very fine2 heat them over the ,fire till the ,sugar is well mixed1 then dress them on ,plates or ,glasses1 dust them when cold1 and put them into the ,stove to dry4 ,to dry ,currants in ,bunches4 ,stone your ,currants and tie them up in little ,bunches1 and to every ,pound of ,currants you must boil two ,pounds of ,sugar1 till it blows very strong1 then slip in the ,currants1 and let them boil very fast1 till the ,sugar flies all over them2 let them settle a ,quarter of an ,hour1 then boil them again till the ,sugar rises almost to the ,top of the ,pan1 then let them settle1 scum them1 and set them by till next ,day2 then you must drain them1 and lay them out1 taking ,care to spread the ,sprigs that they may not dry clogged together3 then dust them very much1 and dry them in a hot ,stove4 ,to preserve ,currants in ,jelly4 ,stone your ,currants1 and clip off the black ,tops1 and strip them from the ,stalks1 and to every ,pound boil two ,pounds of ,sugar till it blows very strong1 then slip in the ,currants1 and give them a quick ,boil1 then take them from the ,fire and let them settle a little2 then give them another ,boil1 and put in a ,pint of ,currant-,jelly1 drawn as directed in p4 #cc2 boil all well together1 till you see the ,jelly will flake from the ,scummer2 then remove it from the ,fire1 and let it settle a little2 then scum them1 and put them into your ,glasses2 but as they cool1 take ,care to disperse them equally4 ,to preserve ,violet-,plumbs4 ,violet ,plumbs are a long ,time ,yellow1 and are ripe in the ,month of ,june1 which are preserved as follows2 put them into clarified ,sugar1 just enough to cover them1 and boil them pretty quick2 the next ,day boil them again as before2 the ,day after drain them again1 and take away their ,skins1 which you will find all flown off1 then put them into a ,sugar1 boil it till it blows a little1 give them a ,boil2 the ,day following boil some more ,sugar till it blows a little1 give them a ,boil2 the next ,day boil some more ,sugar to blow very strong1 put the ,plumbs in the ,syrup1 boil a little1 and scum them2 the next ,day drain them1 and lay them out to dry1 but dust them before you put them into the ,stove4 ,to preserve ,orange-,flowers4 ,take the ,orange-,flowers just as they begin to open1 put them into boiling ,water1 and let them boil very quick till they are tender1 putting in a little ,juice of ,lemons as they boil1 to keep them white2 then drain them and dry them carefully between two ,napkins2 then put them into a clarified ,sugar1 as much as will cover them2 the next ,day drain the ,syrup1 and boil it a little smooth2 when almost cold1 pour it on the ,flowers2 the ,day after you may drain them and lay them out to dry1 dusting them a very little4 ,to put them in ,jelly4 ,after they are preserved1 as before directed1 you must clarify a little more ,sugar1 with ,orange-,flower-,water1 and make a ,jelly of ,codlins1 which1 when ready1 put in the ,flowers ,syrup and all2 give them a ,boil1 scum them1 and put them into your ,glasses or ,pots4 ,note1 ,when you boil the ,syrup1 you must add ,sugar if it wants1 as well in the ,working the foregoing ,fruits1 as these4 ,to make ,orange-,flower-,cakes4 ,take four ,ounces of the ,leaves of ,orange-,flowers1 put them into fair ,water for about an ,hour1 then drain them and put them between two ,napkins1 and with a ,rolling-pin roll them till they are bruised2 then have ready boiled one ,pound of ,double-refined-sugar to a bloom ,degree2 put in the ,flowers1 and boil it till it comes to the same ,degree again1 then remove it from the ,fire1 and let it cool a little2 then with a ,spoon grind the ,sugar to the ,bottom or ,sides of the ,pan1 and when it becomes white1 pour it into little ,papers or ,cards1 made in the ,form of a ,dripping-pan2 when quite cold1 take them out of the ,pans1 and dry them a little in a ,stove4 ,to make ,orange-,flower-,paste4 ,boil one ,pound of the ,leaves of ,orange-,flowers very tender2 then take two ,pounds and two ,ounces of double-refined ,sugar in fine ,powder2 and when you have bruised the ,flowers to a ,pulp1 stir in the ,sugar by ,degrees over a slow ,fire till all is in and well melted2 then make little ,drops and dry them4 ,to preserve ,apricots whole4 ,take the ,apricots when full grown1 pare them1 and take out their ,stones2 then have ready a ,pan of boiling ,water1 throw them into it1 and scald them till they rise to the ,top of the ,water2 then take them out carefully with your ,scummer1 and lay them on a ,sieve to drain2 then lay them in your preserving ,pan1 and put over them as much ,sugar boiled to blow as will cover them1 give them a ,boil round1 by setting the ,pan half on the ,fire1 and turning it about as it boils2 then set it full on the ,fire1 and let it have a covered ,boiling2 then let them settle a ,quarter of an ,hour1 and pick those that look clear to one ,side1 and those that do not to the other2 then boil that ,side that is not clear till they become clear2 and as they do so1 pick them away1 lest they boil to a ,paste2 when you see they look all alike1 give them a covered ,boiling1 scum them1 and set them by2 the next ,day boil a little more ,sugar to blow very strong1 put it to the ,apricots1 and give them a very good ,boil1 then scum them1 and cover them with a ,paper1 and put them into a ,stove for two ,days2 then drain them1 and lay them out to dry1 first dusting the ,plates you lay them on1 and then the ,apricots1 extraordinary well1 blowing off what ,sugar lies white upon them1 then put them into a very warm ,stove to dry1 and when dry on one ,side1 turn and dust them again2 and when quite dry1 pack them up4 ,note1 ,in the turning them you must take ,care there be no little ,bladders in them1 for if there be1 you must prick them with a ,point of a ,pen-knife1 and squeeze them out1 otherwise they will blow and sour4 ,to preserve ,apricot-,chips4 ,split the ,apricots1 and take out the ,stones1 then pare them1 and turn them into a circular form with your ,knife2 then put them into your ,pan without scalding1 and put as much ,sugar boiled very smooth as will cover them1 then manage them on the ,fire as the whole ,apricots1 scum them1 and set them in the ,stove2 the next ,day boil some more ,sugar1 to boil very strong1 then drain the ,syrup from the ,apricots1 and boil it very smooth2 then put it to the fresh ,sugar1 and give it a ,boil2 then put in the ,apricots and boil them first round1 and then let them have a covered ,boil1 scum them1 and cover them with a ,paper2 then put them into the ,stove for two or three ,days1 drain them1 and lay them out to dry1 first dusting them4 ,to preserve ,apricots in ,jelly4 ,pare and stone your ,apricots1 then scald them a little1 and lay them in your ,pan1 and put as much clarified ,sugar to them as will cover them2 the next ,day drain the ,syrup1 and boil it smooth1 then slip in your ,apricots1 and boil as before2 the next ,day make a ,jelly with ,codlins1 boiling some ,apricots amongst them1 to give a better ,taste2 when you have boiled the ,jelly to its proper ,height1 put in the ,apricots with their ,syrup1 and boil all together2 when enough1 scum them very well1 and put them into your ,glasses4 ,to make ,apricot-,paste4 ,boil some ,apricots that are full ripe to a ,pulp1 and rub the ,fine of it thro' a ,sieve2 and to every ,pound of ,pulp take one ,pound and two ,ounces of fine ,sugar1 beaten to a very fine ,powder2 heat well your ,paste1 and then1 by ,degrees1 put in your ,sugar2 when all is in1 give it a thorough ,heat over the ,fire1 but take ,care not to let it boil2 then take it off and scrape it all to one ,side of the ,pan1 let it cool a little1 then with a ,spoon lay it out on ,plates in what ,form you please1 then dust them1 and put them into the ,stove to dry4 ,to make ,apricot ,clear-,cakes4 ,first1 draw a ,jelly from ,codlins1 then boil in that ,jelly some very ripe ,apricots1 which press upon a ,sieve over an earthen ,pan1 then strain it through your ,jelly-bag2 and to every ,pound of ,jelly take the like ,quantity of fine ,loaf-sugar1 which clarify1 and boil till it cracks2 then put in the ,jelly1 and mix it well1 then give it a ,heat on the ,fire1 scum it and fill your ,glasses2 in the ,drying1 order them as has been already directed in p4 #af4 ,to make ,jam of ,apricots4 ,pare the ,apricots1 and take out the ,stones1 break them1 and take out the ,kernels1 and blanch them2 then to every ,pound of ,apricots boil one pound of ,sugar till it blows very strong1 then put in the ,apricots1 and boil them very brisk till they are all broke1 then take them off1 and bruise them well1 put in the ,kernels and stir them all together over the ,fire1 then fill your ,pots or ,glasses with them4 ,note1 ,if you find it too sweet1 you may put in a little ,white-,currant-,jelly to sharpen it to your ,liking4 ,to preserve ,rasberries ,liquid4 ,take the largest and fairest ,rasberries you can get1 and to every ,pound of ,rasberries take one ,pound and a ,half of ,sugar1 clarify it1 and boil it till it blows very strong2 then put in the ,rasberries1 and let them boil as fast as possible1 strewing a little fine beaten ,sugar on them as they boil2 when they have had a good ,boil1 that the ,sugar rises all over them1 take them from the ,fire1 and let them settle a little1 then give them another ,boil1 and put to every ,pound of ,rasberries half a ,pint of ,currant-,jelly2 let them have a good ,boil1 till you perceive the ,syrup hangs in ,fleeks from your ,scummer2 then remove them from the ,fire1 take off the ,scum1 and put them into your ,glasses or ,pots4 ,note1 ,take ,care to remove what ,scum there may be on the ,top2 when cold1 make a little ,jelly of ,currants1 and fill up the ,glasses2 then cover them with ,paper first wet in fair ,water1 and dry'd a little betwixt two ,cloths1 which ,paper you must put close to the ,jelly2 then wipe clean your ,glasses1 and cover the ,tops of them with other ,paper4 ,to make ,rasberry-,cakes4 ,pick all the ,grubs and spotted ,rasberries away2 then bruise the rest1 and put them on a ,hair-sieve over an earthen ,pan1 putting on them a ,board and ,weight to press out all the ,water you can2 then put the ,paste into your preserving ,pan1 and dry it over the ,fire1 till you perceive no ,moisture left in it1 that is1 no ,juice that will run from it1 stirring it all the ,time it is on the ,fire to keep it from burning2 then weigh it1 and to every ,pound take one ,pound and two ,ounces of ,sugar1 beat to a fine ,powder1 and put in the ,sugar by ,degrees2 when all is in1 put it on the ,fire1 and incorporate them well together2 then take them from the ,fire and scrape it all to one ,side of the ,pan2 let it cool a very little1 then put it into your ,moulds2 when quite cold1 put them into your ,stove without dusting it1 and dry it as other ,sorts of ,paste4 ,note1 ,you must take particular ,care that your ,paste doth not boil after your ,sugar is in2 for if it does1 it will grow greasy and never dry well4 ,to make ,rasberry ,clear-,cakes4 ,take two ,quarts of ripe ,goosberries1 or white ,currants1 and one ,quart of red ,rasberries1 put them into a ,stone-,jug and stop them close2 then put it into a ,pot of cold ,water1 as much as will cover the ,neck of the ,jug2 then boil them in that ,water till all comes to a ,paste1 then turn them out in a ,hair-sieve1 placed over a ,pan1 press out all the ,jelly and strain it thro' the ,jelly-bag2 to every ,pound of ,jelly take twenty ,ounces of ,double-refined ,sugar1 and boil it till it will crack in the ,water2 then take it from the ,fire and put in your ,jelly1 stirring it over a slow ,fire1 till all the ,sugar is melted2 then give it a good ,heat till all is incorporated2 then take it from the ,fire1 scum it well1 and fill your ,clear-cake-glasses2 then take off what ,scum is on them1 and put them into the ,stove to dry1 observing the ,method directed in p4 #af4 ,note1 ,in filling out your ,clear-cakes and ,clear-pastes1 you must be as expeditious as possible1 for if it cools it will be a ,jelly before you can get it into them4 ,white ,rasberry ,clear-cakes are made after the same ,manner1 only mixing white ,rasberries with the ,goosberries in the ,infusion4 ,to make ,rasberry ,clear-,paste4 ,take two ,quarts of ,goosberries1 and two ,quarts of red ,rasberries1 put them in a ,pan1 with about a ,pint and an ,half of ,water2 boil them over a very quick ,fire to a ,pommish1 then throw them upon an earthen ,pan1 and press out all the ,juice2 then take that ,juice and boil in it another ,quart of ,rasberries1 then throw them on a ,sieve1 and rub all through the ,sieve that you can2 then put in the ,seeds and weigh the ,paste1 and to every ,pound take twenty ,ounces of fine ,loaf-sugar1 boiled1 when clarified1 till it cracks1 then remove it from the ,fire1 and put in your ,paste1 mix it well1 and set it over a slow ,fire1 stirring it till all the ,sugar is melted1 and you find it is become a ,jelly2 then take it from the ,fire and fill your ,pots or ,glasses1 whilst very hot1 then scum them and put them into the ,stove2 observe1 when cold1 the drying them1 as in p4 #af4 ,to make ,rasberry-,biscakes4 ,press out the ,juice1 and dry the ,paste a little over the ,fire1 then rub all the ,pulp through a ,sieve2 then weigh1 and to every ,pound take eighteen ,ounces of ,sugar1 sifted very fine1 and the ,whites of four ,eggs1 put all in the ,pan together1 and with a ,whisp beat till it is very stiff1 so that you may lay it in pretty high ,drops2 and when it is so beaten1 drop it in what ,form you please on the back ,sides of ,cards1 7,paper being too thin1 it will be difficult to get it off27 dust them a little with a very fine ,sugar1 and put them into a very warm ,stove to dry2 when they are dry enough1 they will come easily from the ,cards2 but whilst soft1 they will not stir2 then take and turn then on a ,sieve1 and let them remain a ,day or two in the ,stove2 then pack them up in your ,box1 and they will1 in a dry ,place1 keep all the ,year without shifting4 ,to make ,currant-,paste4 ,wash well your ,currants and put them into your preserving ,pan1 bruise them1 and with a little ,water1 boil them to a ,pulp1 press out the ,juice1 and to every ,pound take twenty ,ounces of ,loaf-sugar1 boil it to crack2 then take it from the ,fire1 and put in the ,paste2 then heat it over the ,fire1 take off the ,scum1 and put it into your ,paste-pots or ,glasses1 then dry and manage them as other ,pastes4 ,to make ,rasberry-,jam4 ,press out the ,water from the ,rasberries2 then to every ,pound of ,rasberries take one ,pound of ,sugar1 first dry the ,rasberries in a ,pan over the ,fire1 but keep them stirring1 lest they burn2 put in your ,sugar1 and incorporate them well together1 and fill your ,glasses or ,pots1 covering them with thin white ,paper close to the ,jam1 whilst it is hot2 and when cold1 tie them over with other ,paper4 ,to preserve ,peaches whole4 ,take the ,newington ,peach1 when full ripe1 split it1 and take out the ,stone1 then have ready a ,pan of boiling ,water1 drop in the ,peaches1 and let them have a few ,moments scalding2 then take them out1 and put them into as much ,sugar1 only clarified1 as will cover them1 give them a ,boil round1 then scum them and set them by till the next ,day2 then boil some more ,sugar to blow very strong1 which ,sugar put to the ,peaches1 and give them a good ,boil1 scum them1 and set them by till the ,day following2 then give them another good ,boil1 scum them and put them into a warm ,stove for the ,space of two ,days2 then drain them1 and lay them out one half over the other1 dust them and put them into the ,stove2 the next ,day turn them and dust them1 and when thorough dry1 pack them up for ,use4 ,to preserve ,peach-,chips4 ,pare your ,peaches1 and take out the ,stones1 then cut them into very thin ,slices1 not thicker than the ,blade of a ,knife2 then to every ,pound of ,chips take one ,pound and an ,half of ,sugar1 boiled to blow very strong1 then throw in the ,chips1 and give them a good ,boil1 then let them settle a little1 take off the ,scum1 and let them stand a ,quarter of an ,hour1 then give them another good ,boil1 and let them settle as before2 then take off the ,scum1 cover them1 and set them by2 the next ,day drain them1 and lay them out ,bit by ,bit1 dust them1 and dry them in a warm ,stove2 when dry on one ,side1 take them from the ,plate with a ,knife1 and turn them on a ,sieve2 and then again1 if they are not pretty dry1 which they generally are4 ,to put them in ,jelly4 ,draw a ,jelly from ,codlins1 and when they are boiled enough1 take as much ,jelly as ,sugar1 boil the ,sugar to blow very strong1 then put in the ,jelly1 give it a ,boil and put it to the ,chips2 give all a ,boil and scum them1 then put them into your ,glasses4 ,to preserve ,walnuts ,white4 ,take the largest ,french ,walnuts1 when full grown1 but before they are hard1 pare off the green ,shell to the ,white1 and put them into fair ,water2 then throw them into boiling ,water1 and boil them till very tender2 then drain them and put them into a clarified ,sugar1 give them a gentle ,heat2 the next ,day boil some more ,sugar to blow1 and put it to them1 giving them a ,boil2 the next ,day boil some more ,sugar to blow very strong1 put it to the ,walnuts1 give them a ,boil1 scum them1 and put them by1 then drain them and put them on ,plates1 dust them and put them into a warm ,stove to dry4 ,to preserve ,walnuts ,black4 ,take of the smaller ,sort of ,walnuts1 when full grown1 and not shelled2 boil them in ,water till very tender1 but not to break1 so they will become black2 then drain them1 and stick a ,clove in every one1 and put them into your preserving ,pan1 and if you have any ,peach ,syrup1 or of that of the white ,walnuts1 it will be as well or better than ,sugar2 put as much ,syrup as will cover the ,walnuts1 boil them very well1 then scum them and set them by2 the next ,day boil the ,syrup till it becomes smooth1 then put in the ,walnuts and give them another good ,boil2 the ,day after drain them and boil the ,syrup till it becomes very smooth1 adding more ,syrup1 if ,occasion2 give all a ,boil1 scum them1 and put them in your ,pot for ,use4 ,note1 ,these ,walnuts are never offered as a ,sweet-meat1 being of no ,use but to purge gently the ,body1 and keep it open4 ,to preserve ,nectarines4 ,split the ,nectarines1 and take out the ,stones1 then put them into a clarified ,sugar2 boil them round1 till they have well taken ,sugar2 then take off the ,scum1 cover them with a ,paper and set them by2 the next ,day boil a little more ,sugar till it blows very strong1 and put it to the ,nectarines1 and give them a good ,boil2 take off the ,scum1 cover them1 and put them into the ,stove2 the next ,day drain them and lay them out to dry1 first dusting them a little1 then put them into the ,stove4 ,to preserve green ,amber-,plumbs4 ,take the green ,amber-,plumbs1 when full grown1 prick them in two or three ,places1 and put them into cold ,water2 then set them over the ,fire to scald1 in which you must be very careful not to let the ,water become too hot1 lest you hurt them2 when they are very tender1 put them into a very thin ,sugar1 that is to say1 one ,part ,sugar1 and two ,parts ,water2 give them a little ,warm in this ,sugar1 and cover them over2 the next ,day give them a ,warm again2 the third ,day drain them and boil the ,syrup1 adding a little more ,sugar2 then put the ,syrup to the ,plumbs1 and give them a ,warm2 the next ,day do the same2 the ,day following boil the ,syrup till it becomes a little smooth1 put in the ,plumbs and give them a ,boil2 the ,day after boil the ,syrup till very smooth1 then put it to the ,plumbs1 cover them1 and put them into the ,stove2 the next ,day boil some more ,sugar to blow very strong1 put it to the ,fruit and give all a ,boil1 then put them into the ,stove for two ,days2 then drain them and lay them out to dry1 first dusting them very well1 and manage them in the ,drying as other ,fruits4 ,note1 ,if you find them shrink when first you put them into ,sugar1 you must let them lie in that thin ,syrup three or four ,days1 till they begin to work2 then casting away that ,syrup1 begin the ,work as already set down4 ,to preserve ,green ,orange-,plumbs4 ,take the green ,orange-,plumbs1 when full grown1 before they turn1 prick them with a fine ,bodkin1 as thick all over as possible you can2 put them into cold ,water as you prick them1 when all are done1 set them over a very slow ,fire1 and scald them with the utmost ,care you can1 nothing being so subject to break1 for if the ,skin flies they are worth nothing2 when they are very tender1 take them off the ,fire and set them by in the same ,water for two or three ,days2 when they become sour1 and begin to float on the ,top of the ,water1 be careful to drain them very well2 then put them in single ,rows in your preserving ,pan1 and put to them as much thin ,sugar as will cover them1 that is to say1 one ,part ,sugar1 and two ,parts ,water2 then set them over the ,fire1 and by ,degrees warm them till you perceive the ,sourness to be gone1 and the ,plumbs are sunk to the ,bottom1 set them by2 and the next ,day throw away that ,syrup1 and put to them a fresh ,sugar1 of one ,part ,sugar1 and one ,part ,water2 in this ,sugar give them several ,heats1 but not to boil1 lest you burst them2 then cover them1 and set them in a warm ,stove that they may suck in what ,sugar they will2 the next ,day drain the ,sugar1 and boil it till it becomes smooth1 adding some more fresh ,sugar2 pour this ,sugar on them1 and return them into the ,stove2 the next ,day boil the ,syrup to become very smooth1 and pour it upon your ,plumbs1 and give all a gentle ,boil1 scum it and put them into the ,stove2 the ,day following drain them out of that ,syrup1 and boil some fresh ,sugar1 as much as you judge will cover them1 till very smooth put it to your ,plumbs1 and give all a very good covered ,boiling2 then take off the ,scum and cover them1 let them stand in the ,stove two ,days1 then drain them and lay them out to dry1 dusting them very well4 ,to preserve the green ,mogul-,plumb4 ,take this ,plumb when just upon the turning ripe1 prick with a ,pen-knife to the very ,stone on that ,side where the ,cleft is1 put them into cold ,water as you do them1 then set them over a very slow ,fire to scald2 when they are become very tender1 take them carefully out of the ,water and put them into a thin ,sugar1 that is1 half ,sugar1 and half ,water1 warm them gently1 then cover them1 and set them by2 the next ,day give them another ,warm and set them by2 the ,day following drain their ,syrup and boil it smooth1 adding to it a little fresh ,sugar1 and give them a gentle ,boil1 the ,day after boil the ,sugar very smooth1 pour it upon them and set them in the ,stove for two ,days2 then drain them and boil a fresh ,sugar to be very smooth1 or just to blow a little1 put it to your ,plumbs and give them a good covered ,boiling2 then scum them and put them into the ,stove for two ,days1 then drain them and lay them out to dry1 dusting them very well4 ,to preserve the ,green ,admirable-,plumb4 ,this is a little round ,plumb1 about the ,size of a ,damson2 it leaves the ,stone1 when ripe1 is somewhat inclining to a ,yellow in ,colour1 and very well deserves its ,name1 being of the finest ,green when done1 and with the tenth ,part of the ,trouble and ,charge1 as you will find by the ,receipt4 ,take this ,plumb1 when full grown1 and just upon the ,turn1 prick them with a ,pen-knife in two or three ,places1 and scald them1 by ,degrees1 till the ,water becomes very hot1 for they will even bear boiling2 continue them in the ,water till they become green1 then drain them1 and put them into a clarified ,sugar1 boil them very well1 then let them settle a little1 and give them another ,boil2 if you perceive they shrink and take not the ,sugar in very well1 prick them with a ,fork all over as they lie in the ,pan1 and give them another ,boil1 scum them1 and set them by2 the next ,day boil some other ,sugar till it blows1 and put it to them1 and give them a good ,boil1 then scum them and set them in the ,stove for one ,night2 the next ,day drain them and lay them out1 first dusting them4 ,to preserve yellow ,amber-,plumbs4 ,take these ,plumbs1 when full ripe1 put them into your preserving ,pan1 and put to them as much ,sugar as will cover them1 and give them a very good ,boil2 then let them settle a little1 and give them another ,boil three or four ,times round the ,fire1 scum them1 and the next ,day drain them from the ,syrup1 and return them again into the ,pan1 and boil as much fresh ,sugar as will cover them to blow2 give them a thorough ,boiling1 and scum them1 and set them in the ,stove twenty-four ,hours2 then drain them1 and lay them out to dry1 after having dusted them very well4 ,note1 ,in the scalding of green ,plumbs1 you must always have a ,sieve in the ,bottom of your ,pan to put your ,plumbs in1 that they may not touch the ,bottom1 for those that do1 will burst before the others are any thing warm4 ,to put ,plumbs in ,jelly4 ,any of these ,sorts of ,plumbs are very agreeable in ,jelly1 and the same ,method will do for all as for one3 ,i might make some ,difference which would only help to confound the ,practitioner1 and thereby swell this ,treatise in many ,places2 but1 as ,i have promised1 so ,i will endeavour to lay down the easiest ,method ,i can to avoid ,prolixity1 and proceed as above1 viz4 ,plumbs in ,jelly4 ,when your ,plumbs are preserved in their first ,sugar1 and you have drained them in order to put them in a second1 they are then fit to be put up ,liquid1 which you must do thus3 ,drain the ,plumbs1 and strain the ,syrup through a ,bag2 then make a ,jelly of some ripe ,plumbs and ,codlins together1 by boiling them in just as much ,water as will cover them1 press out the ,juice and strain it1 and to every ,pint of ,juice boil one ,pound of ,sugar to blow very strong1 put in the ,juice and boil it a little2 then put in the ,syrup and the ,plumbs1 and give all a good ,boil2 then let them settle a little1 scum them and fill your ,glasses or ,pots4 ,to preserve green ,figs4 ,take the small green ,figs1 slit them on the ,top1 and put them in ,salt and ,water for ten ,days1 and make your ,pickle as follows4 ,put in as much ,salt into the ,water as will make it bear an ,egg1 then let it settle1 take the ,scum off1 and put the clear ,brine to the ,figs1 and keep them in ,water for ten ,days2 then put them into fresh ,water1 and boil them till a ,pin will easily pass into them2 then drain them and put them into other fresh ,water1 shifting them every ,day for four ,days2 then drain them1 and put them into a clarified ,sugar2 give them a little ,warm1 and let them stand till the next ,day2 then warm them again1 and when they are become green give them a good ,boil1 then boil some other ,sugar to blow1 put it to them1 and give them another good ,boil2 the next ,day drain them and dry them4 ,to preserve ripe ,figs4 ,take the white ,figs1 when ripe1 slit them in the ,top1 and put them into a clarified ,sugar1 and give them a good ,boil2 then scum them1 and set them by2 the next ,day boil some more ,sugar till it blows1 and pour it upon them1 and boil them again very well1 scum them and set them in the ,stove2 the ,day after drain them and lay them out to dry1 first dusting them very well4 ,to preserve green ,oranges4 ,take the green ,oranges and slit them on one ,side1 and put them into a ,brine of ,salt and ,water1 as strong as will bear an ,egg1 in which you must soak them at least fifteen ,days2 then drain them and put them into fresh ,water1 and boil them tender2 then put them into fresh ,water1 again1 shifting them every ,day for five ,days together2 then give them another ,scald1 and put them into a clarified ,sugar2 then give them a ,boil1 and set them by till next ,day1 then boil them again2 the next ,day add some more ,sugar1 and give them another ,boil2 the ,day after boil the ,syrup very smooth and pour it on them1 and keep them for ,use4 ,note1 ,that if at any ,time you perceive the ,syrup begin to work1 you must drain them1 and boil the ,syrup very smooth and pour it on them2 but if the first prove sour1 you must boil it likewise4 ,green ,lemons are done after the same ,manner4 ,note also1 ,if the ,oranges are any thing large1 you must take out the ,meat from the inside4 ,to preserve green ,grapes4 ,take the largest and best ,grapes before they are thorough ripe1 stone them and scald them1 but let them lie two ,days in the ,water they were scalded in2 then drain them and put them into a thin ,syrup1 and give them a ,heat over a slow ,fire2 the next ,day turn the ,grapes in the ,pan and warm them again2 the ,day after drain them and put them into a clarified ,sugar1 give them a good ,boil1 and scum them1 and set them by2 the following ,day boil some more ,sugar to blow1 and put it to the ,grapes1 and give them a good ,boil1 scum them and set them in a warm ,stove all ,night2 the next ,day drain them and lay them out to dry1 first dusting them very well4 ,to preserve ,bell-,grapes in ,jelly4 ,take the long1 large ,bell1 or ,rouson-,grapes1 and pick them from the ,stalks1 then ,stone them and put them in boiling ,water1 and give them a thorough ,scald2 then take them from the ,fire and cover them close down1 so that no ,steam can come out2 then set them upon a very gentle ,fire1 so as not to boil for two or three ,hours2 then take them out1 and put them into a clarified ,sugar boiled1 till it blows very strong1 as much ,sugar as will a little more than cover them2 then give them a good ,boil and let them settle a little3 then give them another ,boil1 scum them1 and then boil some other ,sugar to blow very strong2 and take as much ,plumb-,jelly as ,sugar1 and give all a ,boil1 then add to it the ,grapes1 and give them all a ,boil together1 scum them well1 and put them up into your ,pots or ,glasses4