e to this in the due time. Every Pippin should be
lapped over in a broad-pill of Orange; which you must prepare thus. Pare
your Orange broad and very thin, and all hanging together, rub it with
Salt, prick it, and boil it in several waters, to take away the bitterness,
and make it tender. Then preserve it by it self with sufficient quantity of
Sugar. When it is throughly done, and very tender (which you must cast to
do before hand, to be ready when the Apples are ready to be put up) take
them out of their Syrup, and lap every Pippin in an Orange-peel, and put
them into a pot or glass, and pour the liquor upon them: which will be
gelly over and about the Apples, when all is cold. This proportion of
liquor, Apples, and Orange-peels, will take up about three quarters of a
pound of Sugar in all. If you would keep them any time, you must put in
weight for weight of Sugar.

I conceive Apple-John's in stead of Pippins will do better, both for the
gelly and Syrup; especially at the latter end of the year; and I like them
thin sliced, rather than whole; and the Orange-peels scattered among them
in little pieces or chipps.

SYRUP OF PIPPINS

Quarter and Core your Pippins; then stamp them in a Mortar, and strain out
the Juyce. Let it settle, that the thick dregs may go to the bottom; then
pour off the clear; and to have it more clear and pure, filter it through
sucking Paper in a glass funnel. To one pound of this take one pound and an
half of pure double refined Sugar, and boil it very gently (scarce
simpringly, and but a very little while) till you have scummed away all the
froth and foulness (which will be but little) and that it be of the
consistence of Syrup. If you put two pound of Sugar to one pound of juyce,
you must boil it more & stronglier. This will keep longer, but the colour
is not so fine. It is of a deeper yellow. If you put but equal parts of
juyce and Sugar, you must not boil it, but set it in a _Cucurbite in
bulliente Balneo_, till all the scum be taken away, and the Sugar well
dissolved. This will be very pale and pleasant, but will not keep long.

You may make your Syrup with a strong decoction of Apples in water (as when
you make gelly of Pippins) when they are green; but when they are old and
mellow, the substance of the Apple will dissolve into pap, by boiling in
water.

Take three or four spoonfuls of this Syrup in a large draught of fountain
water, or small posset-Ale, _pro ardore urinae_ to cool an