tar; then by degrees put the sugar to them, and beat it very well
till 'tis well incorporated together; then put it into gallipots, and
tye it over with paper, and over that leather, and it will keep seven
years.

_To preserve white Pear Plumbs_:--Take pear plumbs when they are
yellow, before they are too ripe; give them a slit in the seam, and
prick them behind; make your water almost scalding hot, and put a
little sugar to it to sweeten it, and put in your plumbs and cover
them close; set them on the fire to coddle, and take them off
sometimes a little, and set them on again: take care they do not
break; have in readiness as much double-refin'd sugar boiled to a
height as will cover them, and when they are coddled pretty tender,
take them out of that liquor, and put them into your preserving-pan to
your syrup, which must be but blood-warm when your plumbs go in. Let
them boil till they are clear, scum them and take them off, and let
them stand two hours; then set them on again and boil them, and when
they are thoroughly preserved, take them up and lay them in glasses;
boil your syrup till 'tis thick; and when 'tis cold, put in your
plumbs; and a month after, if your syrup grows thin, you must boil it
again, or make a fine jelly of pippins, and put on them. This way
you may do the pimordian plumb, or any white plumb, and when they are
cold, paper them up.

_To preserve Mulberries whole_:--Set some mulberries over the fire
in a skillet, and draw from them a pint of juice, when 'tis strained.
Then take three pounds of sugar, beaten very fine; wet the sugar with
the pint of juice; boil up your sugar, and scum it, and put in two
pounds of ripe mulberries, and let them stand in the syrup till they
are thoroughly warm; then set them on the fire, and let them boil very
gently; do them but half enough, so put them by in the syrup till next
day; then boil them gently again, and when the syrup is pretty thick,
and will stand in a round drop when 'tis cold, they are enough; so put
all together in a gallipot for use.

_To preserve whole Quinces white_:--Take the largest quinces of the
greenest colour, and scald them till they are pretty soft; then pare
them and core them with a scoop; then weigh your quinces against so
much double-refin'd sugar, and make a syrup of one half, and put in
your quinces, and boil them as fast as you can; then you must have
in readiness pippin liquor; let it be very strong of the pippins, and
when '