eat
the sugar very well and put it into your syrrup, stir it that the sugar
may dissolve, let it stand a day or two, stirring it two or three
times, then set it on the fire, let be but warm and it will be thick
enough.

You may make your syrrup either of violets or gilliflowers, only take
the weight of sugar, let it stand on the fire till it be very hot, and
the syrrup of violets must be only warm.

394. _To pickle_ COCKLES.

Take cockles at a full moon and wash 'em, then put them in a pan, and
cover them with a wet cloth, when they are enough put them into a stone
bowl, take them out of the shells and wash them very well in their own
pickle; let the pickle settle every time you wash them then clear it
off; when you have cleaned 'em, put the pickle into a pan, with a
spoonful or two of white wine and a little white wine vinegar, to you
taste, put in a little Jamaica and whole pepper, boil it very well in
the pickle, then put in you cockles, let 'em have a boil and skim 'em,
when they are cold put them in a bottle with a little oil over them,
set 'em in a cool place and keep 'em for use.

395. _To preserve Quinces whole or in quarters_.

Take the largest quinces when they are at full growth, pare them and
throw them into water, when you have pared them cut them into quarters,
and take out the cores; if you would have any whole you must take out
the cores with a scope; save all the cores and parings, and put them in
a pot or pan to coddle your quinces in, with as much water as will
cover them, so put in your quinces in the middle of your paring into
the pan, (be sure you cover them close up at the top) so let them hang
over a slow fire whilst they be thoroughly tender, then take them out
and weigh them; to every pound of quince take a pound of loaf sugar,
and to every pound of sugar take a pint of the same water you coddled
your quinces in, set your water and sugar over the fire, boil it and
skim it, then put in your quinces, and cover it close up, set it over a
slow fire, and let it boil whilst your quinces be red and the syrrup
thick, then put them in pots for use, dipping a paper in brandy to lie
over them.

396. _To pickle_ SHRIMPS.

Take the largest shrimps you can get, pick them out of the shells, boil
them in a jill of water, or as much water as will cover them according
as you have a quantity of shrimps, strain them thro' a hair-sieve, then
put to the liquor a little spice, mace, cloves, whole peppe