do perceive them to be very clear, they are enough.

173. _To make Marmalade of Cornelions._

Take them and stone them, and weigh them, and to every pound of Fruit
take a pound of Sugar, wet it with water, and boil it to a Candy height,
then put in your Fruit and boil it very clear and quick, and shake it
often, and scum it clean; when you see it very clear and very thick, it
is enough; you must keep it in a Stove or some warm place.

174. _To preserve Damsons._

Take the fairest, not too ripe, and take their weight in Sugar, wet your
Sugar with a little water, boil it and scum it, then put in your Damsons
and boil them a little, then set them by till the next day, then boil
them till they be very clear, and take them from the fire sometimes, and
let them stand a while to keep them from breaking, when they are clear,
take them out, and put them into Glasses, and boil the Syrup to a Jelly
and pour on them; be very careful how you take them to put them into
your Pots or Glasses for fear of breaking them.

175. _To make Orange Marmalade._

Take half a Pound of Orange Chips tenderly boiled in several waters, and
beaten fine in a Mortar, then take a Pound of fine sugar, wet it with
water, boil it and scum it, then put in your Orange, and half a Pound of
Pippin also beaten fine, and let them boil together till they are very
clear; then put in the Juice of one Orange and one Limon, and stir it
well, and let it boil a while longer, and then take it off and put it
into Glasses.

176. _To make Jelly of Pippins._

Take Pippins, pare them thin into a long Gallipot, and set that into
boiling water close covered, and so let it stand three or four hours,
they must be sliced thin as well as pared; when you think they are
infused enough, pour the Liquor from them, and to every Pint, take a
pound of Sugar double refined and put it into your Liquor, boil them
together till you find it will Jelly, then put little small pieces of
Orange Pill into it finely shred, the Juice of one Orange and one Limon,
and let it boil a little longer, and so put it into Glasses, and set
them into a Stove, with the Pulp that is left you may make Paste if you
please.

177. _To candy Angelica._

Take the tender green stalks and boil them in water till they be tender,
then peel them, and put them into another warm water, and cover them
till they are very green over a slow fire, then lay them on a clean
Cloth to dry, then take their weight i