ill they are very tender; drain them well
from the Water; then make a Syrup of clarify'd single-refin'd
Loaf-Sugar, with their Weight, and half a Pint of Water to a Pound
of Sugar; when the Syrup is cold put in your Figs; let them lye all
Night; the next Day boil them 'till they are very clear, and scald
them every Day 'till the Syrup is very thick; then lay them out as
you use them; but heat the Syrup after you have taken some out, or
they will not keep: If they grow too dry, you may put them in the
Syrup again, scalding the Syrup.

_To preserve GRAPES._

Peel the Grapes and stone them; put them in a Pan, cover them very
close; first let them boil, and set them sometimes on and off the
Fire, 'till they are very green; then drain all the Juice from them;
and to a Pint of Grapes put a Pound and a Half of Sugar, and half a
Pint of Apple-Jelly; let them boil very fast 'till they are clear,
and jelly very well: Put them in Pots or Glasses, with Paper close
to them.

_To dry GRAPES._

Take the large Bell-Grapes, just before they are ripe; stone them in
Bunches, and put them into scalding Water, covering them close with
Vine-Leaves, and a Cover on the Pan; keep them in a Scald, putting
them on and off the Fire 'till they are green; then give them a Boil
in the Water, drain them on a Sieve, and to every Pound of Grapes
make a thick Syrup of a Pound and a Half of clarify'd Sugar; and
when the Syrup is cold, put in the Grapes, and scald them every Day
'till the Syrup is thick, but never let them boil; then lay them out
on Earthen Plates, and sift them very well with Sugar; dry them in a
Stove, and turn and sift them every Day.

_To dry BARBERRIES._

Take Barberries, stone them, and tye them in Bunches, or loose in
Sprigs, which you please; weigh them, and to every Pound of
Barberries clarify two Pound of Sugar; make your Syrup with
something more than half a Pint of Water to a Pound of Sugar; put
the Barberries into the Syrup when it is scalding hot; set it on the
Fire, and let them just boil; then set them by, with a Paper close
to them; the next Day make them scalding hot, doing so for two Days;
but be sure they never boil after the first Time; when they are
cold, lay them out on Earthen Plates; sift them well with Sugar, and
the next Day turn them on a Sieve; sift them again, and turn them
every Day 'till they are dry: Your Stove must not be too hot.

_To preserve BARBERRIES._

Stone the Barberries in Spri