bowl, having sugar at the top; stir it well every other day for a
fortnight, then boil it over a little charcoal; when it is candy-height
take it out of the pan as quick as you can with a spoon, and lie it in
cakes on a board; when near cold take them off and keep them dry.

49. _To preserve_ WINE-SOURS.

Take wine-sours and loaf sugar an equal weight, wet the sugar with
water; the white of one egg will fine four pounds of sugar, and as the
scum rises throw on a little water; then take off the pan, let it stand
a little to settle and skim it; boil it again while any scum rises;
when it is clear and a thick syrrup, take it off, and let it stand till
near cold; then nick the plumbs down the seam, and let them have a
gentle heat over the fire; take the plumbs and syrrup and let them
stand a day or two, but don't cover them; then give them another gentle
heat; let them stand a day longer, and heat them again; take the plumbs
out out and drain them, boil the syrrup and skim it well, then put the
syrrup on the winesours, and when cold, put them into bottles or pots,
tie a bladder close over the top, so keep them for use.

50. CURRAN JELLY.

Take eight pounds of ripe, pick'd fruit, put these into three pounds of
sugar boil'd candy height, and so let these simmer till the jelly will
set; then run it off clear thro' a flannel bag, and glass it up for
use. This never looks blue, nor skims half so much, as the other way.

51. _To preserve red or white_ CURRANS _whole_.

Pick two pounds of currans from the stalks, then take a pound and a
half of loaf sugar, and wet it in half a pint of curran juice, put in
the berries, and boil them over a slow fire till they are clear; when
cold put them in small berry bottles, with a little mutton suet over
them.

52. SYRRUP OF POPPIES.

Take two pounds of poppy flowers, two ounces of raisins, shred them,
and to every pound of poppies put a quart of boiling water, half an
ounce of sliced liquorice, and a quarter of an ounce of anniseeds; let
these stand twelve hours to infuse, then strain off the liquor, and put
it upon the same quantity of poppies, raisins, liquorice, and anniseeds
as before, and let this stand twelve hours to infuse, which must be in
a pitcher, set within a pot or pan of hot water; then strain it, and
take the weight in sugar, and boil it to a syrrup: when it is cold,
bottle it.

53. _To make_ BLACK PAPER _for drawing Patterns_.

Take a quarter of a pound