their Syrup.

_To preserve CUCUMBERS._

Take Cucumbers of the same Bigness that you wou'd to pickle; pick
them fresh, green, and free from Spots; boil them in Water 'till
they are tender; then run a Knitting-needle through them the long
Way, and scrape off all Roughness; then green them, which is done
thus: Let your Water be ready to boil, take it off, and put in a
good Piece of Roach-Allum; set it on the Fire, and put in the
Cucumbers; cover them close 'till you see they look green; weigh
them, and take their Weight in single-refin'd Sugar clarify'd; to a
Pound of Sugar put a Pint of Water; put your Cucumbers in; boil them
a little close-cover'd; set them by, and boil them a little every
Day for four Days; then take them out of your Syrup, and make a
Syrup of double-refin'd Sugar, a Pound of Sugar and half a Pint of
Water to every Pound of Cucumbers; put in your Cucumbers, and boil
them 'till they are clear; then put in the Juice of two or three
Lemmons, and a little Orange-flower-water, and give them a Boil
altogether: You may either lay them out to dry, or keep them in
Syrup; but every Time you take any out, make the other scalding hot,
and they will keep two or three Years.

_To dry GREEN FIGS._

Take the white Figs at the full Bigness, before they turn Colour;
slit them at the Bottom; put your Figs in scalding Water; keep them
in a Scald, but not boil them 'till they are turn'd yellow; then let
them stand 'till they are cold; they must be close cover'd, and
something on them to keep them under Water; set them on the Fire
again, and when they are ready to boil, put to them a little
Verdigrease and Vinegar, and keep them in a Scald 'till they are
green; then put them in boiling Water; let them boil 'till they are
very tender; drain them well from the Water, and to every Pound
clarify a Pound and Half of single-refin'd Sugar, and when the Sugar
is cold put in the Figs; let them lye all Night in the cold Syrup;
the next Day boil them 'till they are very clear, and the Syrup
thick, and scald them every Day for a Week; then lay them to dry in
a Stove, turning them every Day; weigh your Figs when they are raw;
and when you clarify your Sugar, put half a Pint of Water to a Pound
of Sugar: If your Figs grow too dry, you may put them in their Syrup
again; they will look new to the End of the Year.

_To dry BLACK FIGS._

Weigh the Figs, and slit them at the Bottom; put them into boiling
Water, and boil them 't