e sower Grapes; and wring the
juyce of them, and put to every pound of Grapes two spoonfuls of juyce,
then set them on the fire, and still lift up the pan and shake it round,
for fear of burning to, then set them on again, & when the Sugar is
melted, boil them as fast as you can possible, and when they look very
clear, and the syrup is somewhat thick, they are enough.

_To preserve Quinces white._

Take a pair and coar them, and to every pound of your equal weights in
Sugar and Quince, take a wine pint of water; put them together, and boil
them as fast as you can uncovered; and this way you may also preserve
Pippins white as you do Quinces.

_To preserve Respass._

Take a pound of Respass, a pound of fine Sugar, a quarter of a pint of
the juyce of Respass, strew the Sugar under and above the Respass,
sprinkle the juyce all on them, set them on a clear fire, let them boil
as soft as is possible, till the syrup will gelly, then take them off,
let them stand till they be cold, then put them in a glass. After this
manner is the best way.

_To preserve Pippins._

Take fair Pippins, and boil them in fair water till they be somewhat
tender, then take them out, and peel off the skins and put them into a
fair earthen pot, and cover them till they be cold, then make the syrup
with fair water and Sugar, seeth it, and scum it very clean, then being
almost cold, put in your Pippins, so boil them softly together, put in
as much rind of Oranges as you think will tast them, if you have no
Oranges take whole Cinamon and Cloves, so boil them high enough to keep
them all the year.

_To preserve fruits green._

Take Pippins, Apricocks, Pear-Plums, or Peaches when they be green,
scald them in hot water, and peel them or scrape them, put them into
another water not so hot as the first, then boil them very tender, take
the weight of them in Sugar, put to it as much water as will make a
syrup to cover them; then boil them something leisurely, and take them
up, then boil the syrup till it be somewhat thick, that it will batten
on a dish side, and when they are cold, put them together.

_To preserve Oranges and Lemons the best way._

Take and boil them as for paste, then take as much sugar as they weigh,
and put to it as much water as will cover them by making a syrrup, then
boil them very leisurely till they be clear, then take them up and boil
the syrup till it batten on the dish side, and when they are cold put