gs; and to a Pound of Barberries make a
Syrup of a Pound and a Half of fine Sugar, with half a Pint of Water
to a Pound of Sugar: Put the Barberries in the Syrup, and let them
have a Boil; scald them every Day for four or five Days, but don't
let them boil: Put them in a Pot, and when you use any, heat the
rest, or they will not keep.

_To make BARBERRY-DROPS._

Take a good Quantity of Barberries, strip them off the Stalks; put
to them a little Water, to keep them from Burning; boil them, and
mash them as they boil, till they are very dry; then rub them
through an Hair Sieve, and afterwards strain them through a
Strainer, that there may be none of the black Noses in it; make it
scalding hot, and to half a Pint of the Pulp put a Pound of the
sifted Sugar; let it scald, and drop it on Boards or Glasses; then
put it in a Stove, and turn it when it is candy'd.

_To make WHITE QUINCE-MARMALET._

Pare Quinces, and quarter them, putting as much Water as will cover
them, and boil them all to Pieces to make Jelly; run it through a
Jelly-bag; then take a Pound of Quince, pare, quarter, and cut out
all the Hard of it; and to a Pound of Quinces put a Pound and a Half
of Sugar fine beaten, and half a Pint of Water, and let it boil
'till it is very clear; keep it stirring, and it will break as much
as shou'd be; when the Sugar is boil'd to be very thick, almost a
Candy, put in half a Pint of Jelly, and let it boil very fast 'till
it jellies: As soon as you take it off, put in the Juice of a Lemon;
skim it well, and put it in Pots or Glasses: It is the better for
having Lumps in it.

_To make RED QUINCE-MARMALET._

Pare the Quinces, quarter them, and cut out all that is hard; to a
Pound of Quinces put in a Pound and a Half of Sugar, and half a Pint
of Juice of Barberries, boil'd with Water, as you do Jelly, or other
Fruit; boil it very fast, and break it very small; when it is all to
Pieces, and jellies, it is enough: If you wou'd have the Marmalet of
a very fine Colour, put a few black Bullace to the Barberries when
you make the Jelly.

_To preserve WHOLE QUINCES._

Take a Pound of Quince par'd and quarter'd, cut out all the Hard,
put to it a Pound of fine Sugar and half a Pint of Water, and let it
boil very fast 'till it is all to Pieces; take it off the Fire, and
break it very well, that there be no Lumps in it; boil it 'till it
is very thick and well jelly'd; then take fine Muslin, and put your
Quinces into it,