ving pan, draw
from them a pint of juice when it is strain'd; then take three pounds
of sugar beaten very fine, wet the sugar with the pint of juice, boil
up your sugar and skim it, put in two pounds of ripe mulberries, and
let them stand in the syrrup till they are throughly warm, then set
them on the fire, and let them boil very gently; do them but half
enough, so put them by in the syrrup till next day, then boil them
gently again; when the syrrup is pretty thick and well stand in round
drops when it is cold, they are enough, so put all in a gally-pot for
use.

433. _To make_ ORANGE CAKES.

Cut your oranges, pick out the meat and juice free from the strings and
seeds, set it by, then boil it, and shift the water till your peels are
tender, dry them with a cloth, mince them small, and put them to the
juice; to a pound of that weigh a pound and a half of double refin'd
sugar; dip your lumps of sugar in water, and boil it to a candy height,
take it off the fire and put in your juice and peel, stir it well, when
it is almost cold put it into a bason, and set it in a stove, then lay
it thin on earthen plates to dry, and as it candies fashion it with a
knife, and lay them on glasses; when your plate is empty, put more out
of your bason.

434. _To dry_ APRICOCKS _like_ PRUNELLOS.

Take a pound of apricocks before they be full ripe, cut them in halves
or quarters, let them boil till they be very tender in a thin syrrup,
and let them stand a day or two in the stove, then take them out of the
syrrup, lay them to dry till they be as dry as prunellos, then box 'em,
if you please you may pare them.

You may make your syrrup red with the juice of red plumbs.

435. _To preserve great white_ PLUMBS.

To a pound of white plumbs take three quarters of a pound of double
refin'd sugar in lumps, dip your sugar in water, boil and skim it very
well, slit your plumbs down the seam; and put them into the syrrup with
the slit downwards; let them stew over the fire a quarter of an hour,
skim them very well, then take them off, and when cold cover them up;
turn them in the syrrup two or three times a day for four or five days,
then put them into pots and keep them for use.

436. _To make_ Gooseberry Wine _another Way_.

Take gooseberries when they are full ripe, pick and beat them in a
marble mortar; to every quart of berries put a quart of water, and put
them into a tub and let them stand all night, then strain them through