ed
and wiped on a clean cloth, put them into the syrup, stirring them about
with the skimmer till you see the sugar become white; then take them out
with two forks; shake them lightly into a wire sieve, and set them into
a stove, or in a warm place to dry.

N.B. Orange chips are done in the same way.

_Dried Cherries._--(No. 95.)

Take large Kentish cherries, not too ripe; pick off the stalks, and take
out the stones with a quill, cut nearly as for a pen: to three pounds of
which take three pounds or pints of clarified sugar--(see No. 475,) boil
it to the degree of blown (for which see last receipt); put in the
cherries, give them a boil, and set them by in an earthen pan till the
next day; then strain the syrup, add more sugar, and boil it of a good
consistence; put the cherries in, and boil them five minutes, and set
them by another day: repeat the boiling two more days, and when wanted,
drain them some time, and lay them on wire sieves to dry in a stove, or
nearly cold oven.

_Green Gages preserved in Syrup._--(No. 96.)

Take the gages when nearly ripe; cut the stalks about half an inch from
the fruit; put them into cold water, with a lump of alum about the size
of a walnut; and set them on a slow fire till they come to a simmer:
take them from the fire, and put them into cold water; drain, and pack
them close into a preserving-pan; pour over them enough clarified sugar
to cover them; simmer them two or three minutes; set them by in an
earthen pan till next day, when drain the gages, and boil the syrup with
more sugar, till quite thick; put in the gages, and simmer them three
minutes more, and repeat it for two days; then boil clarified sugar to a
blow, as at No. 94, place the gages into glasses, and pour the syrup
over, and, when cold, tie over a bladder, and upon that a leather; and
should you want any for drying, drain and dry them on a wire sieve in a
stove or slow oven.

Apricots or egg plums may be done in the same way.

_To preserve Ginger._--(No. 97.)

Take green ginger, pare it neatly with a sharp knife; throw it into a
pan of cold water as it is pared, to keep it white; when you have
sufficient, boil it till tender, changing the water three times; each
time put it into cold water to take out the heat or spirit of the
ginger; when tender, throw it into cold water: for seven pounds of
ginger, clarify eight pounds of refined sugar, see No. 475; when cold,
drain the ginger, and put it in an eart