-

16.
Preserving.
syrup to thin you may putt in a prety peece of hard sugar well beaten
so done sett it over the fire to boyle; And in the boyling over turne them
softly with your Spoone, and lett them boile softly till you see your
syrup beginne to candy about the top of your spoon or about the side
of the pan, and till almost the third part of your syrup be consumed,
then take them up & lay them in your potts one by one; and putt to
them your syrup, and when they be cold cover them.

To preserve Oranges whole.
Take the fairest Oranges, and cutt a round hold where the stalke grows
then squeese out the juice gently, then pare the rinds of very thin
then putt them in water & lett them lye two dates, shifting them twice
a day, then sett on some water & when it boiles putt in the Oranges
and lett them boile a while, then putt them into fresh boiling water,
change them this 3 or 4 times, till they are pretty tender, then take
them out & lay them upon a dry cloth; then hold them against the
light, and pick out the Kernells with a bodkin; putt to a pound of
Oranges a pound & half of hard sugar & to every pound of sugar a
pinte of water, boile it and scumme it. then putt in your Oranges
and lett them stand close covred scalding hott, often turning them, till
they be very cleare; then boile them a prety pace, till they be tender,
enough, then take them up & lett the syrup run from them. For
every pound of Oranges take a pound of the best pepines pared & cutt,
boile them in water till all the strenght be in the water, to every pound
of Orange take a pinte of liquor, putt to it the iuice of your crushe
from your Oranges and a peece of sugar which they must save from the
weight; boile them together very fast till the better half be wasted,
assoon as you take out the Oranges, putt this liquor into your Syrup,
and boyle them together very fast, till the syrup be very thick, then
take it of the fire and fill the Oranges; then putt in the stopells which
were cutt out; when they are cold, putt them into a glass & putt the
syrup to them.

To Preserve without Sugar.
To preserve without sugar, but only with the syrup of any sort of Peares.
You will find the receit in the page 21. here after following.

17.
Preserving
To preserve Apricocks with the skins upon them

Take the fairest Apricocks you can get & weigh them with your sugar
weight for weight, but rather more of your sugar, then take your syrup
and clear it with the white of an egg, and then lay in your Apricocks one
by one; but your must looke that your Apricots be cleare and not freckled,
you must cutt them a litle down the seame on the side with a sharp knive
& then they will breake in no other place; so done sett them over the fire
to boile a good space, and ever turne them with your spoone and scume
them when any froth ariseth; and when you thinck your syrup beginn
to be thick and will almost Ielly, take them of & lay them in your potts
and putt to them your syrup, but you must Keep a litle of the syrup by, till
it be cold & lay it upon the tops of your Apricots to Keep them from moulding.

To preserve Apricocks.
Take your Apricocks, stone them & pare them very thin then take the
weight of them in sugar, & putt half of it upon them, & so lett them stand
an houre or two, till you see your sugar reasonnably melted, then putt them
in a Skellet with the rest of your sugar, lett them stand over a soft fire,
half an houre, so boile them up in a litle fire casting upon them as they boile.
some stew small Apricots & Corrints with 2 spoonfull of water, & so wett the liquor.

To Preserve Rasberries. another way.
Take a quart of ordinary Raspasses or rasberries, a pinte conduit water,
boile them till all the colour be out of them, pass them thorow a hair cive,
then take 4 pounds of the best raspasses you can gett being pricked & stoned,
3 pounds of refined sugar being beaten; putt it into your strained syrup, lett it
boile a prety while upon a chaffing dishe, then putt in your fruicts, & lett it
boile slowly scarce a quarter of an houre, then sett them by till the next day,
then boile them up very slowly till the syrup be like quademiuk scumming
it with a feather.

To preserve the green Grapes.
Gather your grapes before they be ripe, while they be greene firme
and hard, yett lett them be of some bigness; the white grapes if you can gett
them will be greener then the read; plucke the grapes from the stalk of if
you will doe them in Clusters, the leave 3 or 4 or half a dozen vpon a
stalk, which is enough; Then sett two skelletts with water upon the fire
& putt in the grapes & cover them close, & so lett them rest a quarter of
an houre, then take them up; and when your other skellet begins to boile vp,
{take it}
35