em
over a gentle fire for five hours, then put them in a stone pot for
use, set them in a dry cool place.

_For preserving Quinces in Loaf Sugar_.

Take a peck of Quinces, put them into a kettle of cold water, hang
them over the fire, boil them till they are soft, then take them out
with a fork, when cold, pair them, quarter or halve them, if you like;
take their weight of loaf sugar, put into a bell-metal kettle or sauce
pan, with one quart of water, scald and skim it till it is very clear,
then put in your Quinces, let them boil in the sirrup for half an
hour, add oranges as before if you like, then put them in stone pots
for use.

_For preserving Strawberries_.

Take two quarts of Strawberries, squeeze them through a cloth, add
half a pint of water and two pound of sugar, put it into a sauce pan,
scald and skim it, take two pound of Strawberries with stems on, set
your sauce pan on a chaffing dish, put as many Strawberries into the
dish as you can with the stems up without bruizing them, let them boil
for about ten minutes, then take them out gently with a fork and put
them into a stone pot for use; when you have done the whole turn the
sirrup into the pot, when hot; set them in a cool place for use.

_Currants_ and _Cherries_ may be done in the same way, by adding a
little more sugar.

_The American Citron_.

Take the rine of a large watermelon not too ripe cut it into small
pieces, take two pound of loaf sugar, one pint of water, put it all
into a kettle, let it boil gently for four hours, then put it into
pots for use.

_To keep White Bullace, Pears, Plumbs, or Damsons &c. for tarts or
pies_.

Gather them when full grown, and just as they begin to turn, pick all
the largest out, save about two thirds of the fruit, to the other
third put as much water as you think will cover them, boil and skim
them; when the fruit is boiled very soft, strain it through a coarse
hair sieve; and to every quart of this liquor put a pound and a half
of sugar, boil it, and skim it very well; then throw in your fruit,
just give them a scald; take them off the fire, and when cold, put
them into bottles with wide mouths, pour your sirrup over them, lay a
piece of white paper over them, and cover them with oil.

_To make Marmalade_.

To two pounds of quinces, put three quarters of a pound of sugar and a
pint of springwater; then put them over the fire, and boil them till
they are tender; then take them up and brui