ff, wash out the barrel, put it in again, and to every gallon add a
pound of coarse sugar; set it in a warm place by the fire, and let it
stand whilst christmas.

441. _To preserve_ APRICOCKS _green_.

Take apricocks when they are young and tender, coddle them a little,
rub them with a coarse cloth to take off the skin, and throw them into
water as you do them, and put them in the same water they were coddled
in, cover them with vine leaves, a white paper, or something more at
the top, the closer you keep them the sooner they are green; be sure
you don't let them boil; when they are green weigh them, and to every
pound of apricocks take a pound of loaf sugar, put it into a pan, and
to every pound of sugar a jill of water, boil your sugar and water a
little, and skim it, then put in your apricocks, let them boil together
whilst your apricocks look clear, and your syrrup thick, skim it all
the time it is boiling, and put them into a pot covered with a paper
dip'd in brandy.

442. _To make_ ORANGE CHIPS _another Way_.

Pare your oranges, not over thin but narrow, throw the rinds into fair
water as you pare them off, then boil them therein very fast till they
be tender, filling up the pan with boiling water as it wastes away,
then make a thin syrrup with part of the water they are boiled in, put
in the rinds, and just let them boil, then take them off, and let them
lie in the syrrup three or four days, then boil them again till you
find the syrrup begin to draw between your fingers, take them off from
the fire and let them drain thro' your cullinder, take out but a few at
a time, because if they cool too fast it will be difficult to get the
syrrup from them, which must be done by passing every piece of peel
through your fingers, and lying them single on a sieve with the rind
uppermost, the sieve may be set in a stove, or before the fire; but in
summer the sun is hot enough to dry them.

Three quarters of a pound of sugar will make syrrup to do the peels of
twenty-five oranges.

443. _To make_ MUSHROOM POWDER.

Take about half a peck of large buttons or slaps, clean them and set
them in an earthen dish or dripping pan one by one, let them stand in a
slow oven to dry whilst they will beat to powder, and when they are
powdered sift them through a sieve; take half a quarter of a ounce of
mace, and a nutmeg, beat them very fine, and mix them with your
mushroom powder, then put it into a bottle, and it will be fit f