that you will have
white, put them into a pail of water two or three hours, then take as
much Sugar as they weigh, put to it as much water as will make a Syrup
to cover them, then boil your Syrup a little while, then put your
Quinces in, and boil them as fast as you can, till they be tender and
clear, then take them up, and boil the Syrup a little higher by it self,
and being cold put them up. And if you will have them red, put them raw
into Sugar, and boil them leisurely close covered till they be red and
put them not into cold water.

_To preserve Grapes._

Take the Clusters, and stone them as you do Barberries, then take a
little more Sugar than they weigh, put to it as much Apple water as will
make a Syrup to cover them, then boil them as you do Cherries as fast as
you can, till the Syrup be thick and being cold pot it, thus may you
preserve Barberries or English Currans, or any kind of Berries.

_To preserve Pippins, Apricoks, Pear-Plums and Peaches when they are
ripe._

Take Pippins and pare them, bore a hole through them, & put them into a
Pail of water, then take as much Sugar as they do weigh, and put to it
as much water as will make a Syrup to cover them, and boil them as fast
as you can, so that you keep them from breaking, until they be tender,
that you may prick a Rush through them: let them be a soaking till they
be almost cold, then put them up.

Your Apricoks and Peaches must be stoned & pared, but the Pear-Plums
must not be stoned nor pared. Then take a little more Sugar than they
weigh, then take as much Apple water and Sugar as will make a Syrup for
them, then boil them as you do your Pippins, and Pot them as you do the
Pippins likewise, &c.

_To preserve Pippins, Apricocks, Pear-Plums, or Peaches green._

Take your Pippins green and quoddle them in fair water, but let the
water boil first before you put them in, & you must shift them in two
hot waters before they will be tender, then pull off the skin from them,
and so case them in so much clarified Sugar as will cover them, and so
boil them as fast as you can, keeping them from breaking, then take them
up, and boil the syrup until it be as thick as for Quiddony; then pot
them, and pour the syrup into them before they be cold.

Take your Apricocks and Pear-Plums and boil them tender, then take as
much Sugar as they do weigh, and take as much water as will make the
syrup, take your green Peaches before they be stoned and thrust a