ain them
out, and give the jelly a boil; put it to the grapes and stir it till
near cold; then glass it.

45. BARBERRY CAKES.

Draw off the juice as for curran jelly, take the weight of the jelly in
sugar, boil the sugar to sugar again; then put in the jelly, and keep
stirring till the sugar is dissolved; let it be hot, but not boil; then
pour it out, and stir it three or four times; when it is near cold drop
it on glasses in little cakes, and set them in the stove. If you would
have them in the form of jumballs, boil the sugar to a high candy, but
not to sugar again, and pour it on a pie plate; when it will part from
the plate cut it, and turn them into what form you please.

46. BARBERRY DROPS.

When the barberries are full ripe, pull 'em off the stalk, put them in
a pot, and boil them in a pan of water till they are soft, then pulp
them thro' a hair-sieve, beat and searce the sugar, and mix as much of
the searc'd sugar with the pulp, as will make it of the consistance of
a light paste; then drop them with a pen-knife on paper (glaz'd with a
slight stone) and set them within the air of the fire for an hour, then
take them off the paper and keep them dry.

47. _To candy_ ORANGES _whole another Way_.

Take the Seville oranges, pare off the red as thin as you can, then tie
them in a thin cloth (with a lead weight to keep the cloth down) put
'em in a lead or cistern of river water, let them lie five or six days,
stirring 'em about every day, then boil them while they are very
tender, that you may put a straw thro' them; mark them at the top with
a thimble, cut it out, and take out all the inside very carefully, then
wash the skins clean in warm water, and set them to drain with the tops
downwards; fine the sugar very well, and when it is cold put in the
oranges; drain the syrrup from the oranges, and boil it every day till
it be very thick, then once a month; one orange will take a pound of
sugar.

48. _To candy_ GINGER.

Take the thickest races of ginger, put them them in an earthen pot, and
cover them with river water; put fresh water to them every day for a
fortnight; then tie the ginger in a cloth, and boil it an hour in a
large pan of water; scrape off the brown rind, and cut the inside of
the races as broad and thin as you can, one pound of ginger will take
three pounds of loaf sugar; beat and searce the sugar, and put a layer
of the thin-slic'd ginger, and a layer of searc'd sugar into an earthen