r Syrupe when it is almost cold, and so set them upon the
fire againe, and let them boyle as softly as you can, for when they
are boyled enough, the kernels will be yellow, then take them
up, but let your Syrupe boyle till it be thick; then put your
Plums upon the fire againe, and let them boyle a walme or two,
so take them from the fire, and let them stand in the vessell all
night, and in the morning put them into your pot or glasse, and
cover them close.

* * * * *

_Of Medlers._

_To Preserve Medlers._

Take the fairest _Medlers_ you can get, but let them not be too
ripe, then set on faire water on the fire, and when it boyleth put
in your _Medlers_, and let them boyle till they be somewhat soft,
then while they are hot pill them, cut off their crowns, and take
out their stones, then take to every pound of _Medlers_, three quarters
of a pound of _sugar_, and a quarter of a pint of _Rose water_, seeth
your Syrupe, scumming it clean, then put in your _Medlers_ one by
one, the stalks downward, when your Syrupe is somewhat coole
then set them on the fire againe, let them boyle softly till the Syrupe
be enough, then put in a few _Cloves_ and a little _Cinamon_, and
so putting them up in pots reserve them for your use.

[Illustration: Medlers]

_To make a Tart of Medlers._

Take _Medlers_ that be rotten, and stamp them, and set them upon
a chafin dish with coales, and beat in two yolks of Eggs, boyling
till it be somewhat thick, then season it with _Sugar, Cinamon_,
and _Ginger_, and lay it in paste.

* * * * *

_Of Cucumbers._

_How to keep Cucumbers._

Take a kettle big enough for your use, halfe full of water, make
it brackish with salt, boyle therein ten or twenty _Cucumbers_, cut
in halves, then take the raw _Cucumbers_, being somewhat little,
and put them into the vessell wherein you will keep them, and
when your liquor is cold straine so much of it into them, as may
keep the _Cucumbers_ alwayes covered.

_To keep boyled Cucumbers._

Take a kettle of water, put salt to it, boyle it well, then take
your raw _Cucumbers_, put them into it, and keep them with turning
up and downe very softly, till they be as it were per-boyled,
then take them out, and lay them aside till they be cold, then put
them up in the vessel you will keep them in, and when the liquor
is cold, straine it into them, till they be all covered.

_To Pickle Cucumb