days betwixt each time; you must take out the inmeat of the oranges
very clean, for fear of mudding the syrup.

380. _To make_ JAM _of_ DAMSINS.

Take damsins when they are ripe, and to two pounds of damsins take a
pound of sugar, put your sugar into a pan with a jill of water, when
you have boiled it put in your damsins, let them boil pretty quick,
skim them all the time they are boiling, when your syrrup looks thick
they are enough put them into your pots, and when they are cold cover
them with a paper dip'd in brandy, tie them up close, and keep them for
use.

381. _To make clear_ Cakes _of_ Gooseberries.

Take a pint of jelly, a pound and a quarter of sugar, make your jelly
with three or four spoonfuls of water, and put your sugar and jelly
together, set it over the fire to heat, but don't let it boil, then put
it into the cake pots, and set it in a slow oven till iced over.

382. _To make_ BULLIES CHEESE.

Take half a peck or a quartern of bullies, whether you please, pick off
the stalks, put them in a pot, and stop them up very close, set them in
a pot of water to boil for two hours, and be sure your pot be full of
water, and boil them whilst they be enough, then put them in a
hair-sieve to drain the liquor from the bullies; and to every quart of
liquor put a pound and a quarter of sugar, boil it over a slow fire,
keeping it stirring all the time: You may know when it is boiled high
enough by the parting from the pan, and cover it with papers dip'd in
brandy, so tie it up close, and keep it for use.

383. _To make_ JAM _of_ BULLIES.

Take the bullies that remained in the sieve, to every quart of it take
a pound of sugar, and put it to your jam, boil it over a slow fire, put
it in pots, and keep it for use.

384. _To make_ SYRRUP _of_ GILLIFLOWERS.

Take five pints of clipt gilliflowers, two pints of boiling water and
put to them, then put them in an earthen pot to infuse a night and a
day, take a strainer and strain them out; to a quart of your liquor put
a pound and half of loaf sugar, boil it over a slow fire, and skim it
whilst any skim rises; so when it is cold bottle it for use.

385. _To pickle_ GILLIFLOWERS.

Take clove gilliflowers, when they are at full growth, clip them and
put them into a pot, put them pretty sad down, and put to them some
white wine vinegar, as much as will cover them; sweeten them with fine
powder sugar, or common loaf; when you put in your sugar stir them u