d be
sure you do not let them touch one another, they will keep four months.

247. _To make Marmalade of Oranges or Limons._

Boil the Rinds of them in several Waters till they be very tender, beat
them small with their weight of Pippins, then take the weight of all in
fine Sugar, and to every Pound of Sugar, a Pint of Water, boil your
Water and Sugar together, and make a Syrup, then put in your Pulp, and
boil it a good while till it be clear, then put in the Juice of some
Orange and Limon, so much as will give it a fine taste, then boil it a
little longer till you see it will jelly very well, then put it into
Glasses, and keep it in a reasonable warm place; this is very Cordial,
and stoppeth Rheum.

248. _To make green Ginger wet._

Take one pound of Ginger, and steep it in Red-Wine and Vinegar equally
mixed, let it stand so close covered twelve days, and twice every day
stir it up and down, then take two quarts of Red-Wine and as much
Vinegar, and boil them together a little while, then put in three pounds
of Sugar and make a Syrup therewith, then put in your Ginger and boil it
a while, then set it by till the next day, so boil it every day a
little, till it be very clear, and so keep it in the Syrup.

249. _To make a Sallad of Limons._

Take the rinds of Limons cut in halves, and boil them in several waters
till they are very tender, then take Vinegar, Water and Sugar, and make
a Syrup, then put in your Limons, first cut as you would an
Apple-paring, round and round till you come at the top, boil them a
while in the Syrup, then set them by till the next day, then boil them
again a little, and so do till you see they be clear, and the Syrup
thick; when you serve them to the Table, wash them in Vinegar.

250. _To stew Prunes without fire._

Take your largest Prunes well washed, and put them into a broad mouthed
Glass, then put to them some Claret Wine, and whole Spice, and cover
your Glass very well, and set it in the Sun ten days or more, and they
will eat very finely; you must also put a little Sugar into the Glass
with them.

251. _To make Syrup of the Juice of Citrons or Limons._

Take the Juyce of either of them, and put twice the weight of fine Sugar
therein, put it into a long Gallipot, and set that pot into a Kettle of
boiling water, till you see they be well incorporated, then take it out,
and when it is cold put it up.

252. _To make Punch._

Take one Quart of Claret wine, half a