ck, then put in your
Oranges, and make them seethe as fast as you can, now and then putting
in a piece of fine loaf Sugar the bigness of a Walnut, when they have
boiled near an hour, put into them a pint of Apple water; then boil them
apace, and add half a pint of white Wine, this should be put in before
the Apple-water, when your Oranges are very clear, & your Syrup is so
thick that it will gelly, (which you may know by setting some to cool in
a spoon) when they are ready to be taken off from the fire; then put in
the juyce of eight Lemons warm into them, then put them into an earthen
pan, and so let them stand till they be cold, then put every Orange in a
several glass or pot; if you do but six Oranges at a time it is the
better.

_To preserve green Plums._

The greatest Wheaten Plum is the best, which will be ripe in the midst
of _July_, gather them about that time, or later, as they grow in
bigness, but you must not suffer them to turn yellow, for then they
never be of good colour; being gathered, lay them in water for the space
of twelve hours, and when you gather them, wipe them with a clean linnen
cloth, and cut off a little of the stalks of every one, then set two
skillets of water on the fire, and when one is scalding hot put in your
Plums, and take them from the fire, and cover them, and let them rest
for the space of a quarter of an hour; then take them up, and when your
other skillet of water doth boil, put them into it; let them but stay in
it a very little while, and so let the other skillet of water, wherein
they were first boiled, be set to the fire again, and make it to boil,
and put in your Plums as before, and then you shall see them rivet over,
and yet your Plums very whole; then while they be hot, you must with
your knife scrape away the riveting; then take to every pound of Plums a
pound and two ounces of Sugar finely beaten, then set a pan with a
little fair water on the fire, and when it boils, put in your Plums, and
let them settle half a quarter of an hour till you see the colour wax
green, then set them off the fire a quarter of an hour, and take a
handful of Sugar that is weighed, and strow it in the bottom of the pan
wherein you will preserve, and so put in your Plums one by one, drawing
the liquor from them, and cast the rest of your Sugar on them; then set
the pan on a moderate fire, letting them boil continually but very
softly, and in three quarters of an hour they will be ready, as