nd so make it into Paste.

240. _To Candy whole Spices with a hard Rock-Candy._

Take one Pound of fine Sugar, and eight spoonfuls of Rosewater, and the
weight of six pence of Gum Arabick that is clear, boil them together
till a drop will run as small as a hair; then put it into an earthen
Pipkin, and having before steeped your spices one night or two in
Rosewater, put your spices into the Pipkin, and stop it up close that no
Air get in, keep it in a hot place three weeks, then break your Pot with
a Hammer.

Thus you may do with preserved Oranges and Limons, any kinds of Fruits
and flowers, or Herbs if you please.

241. _To make very fine Bisket._

Take half a Pound of searced Sugar, the Yolks of six Eggs, a little
searced spice and Seeds, and a little Ambergreece or Musk, your Eggs
must be very hard, then put all these into a Mortar and beat them to a
Paste with a little Gum Dragon steeped in Rosewater all night, then
mould it up with fine Sugar; and make it into pretty Fancies, and dry
them in a warm Oven.

242. _To make Orange, or Limon or Citron Bisket._

Take either of these preserved and washed from their Syrup, beat them
well in a Mortar, and then put in a little Gum Dragon as before, beat
them again together till it be a perfect Paste, then mould it up with
Sugar searced, and make them up in what shape you please and dry it.

243. _To make Bisket of Potato-Roots or Parsneps._

Take their Roots boil'd very tender, and beat them in a Mortar with
their weight of searced Sugar, then put in a little Gum dragon as
before, beat them to a Paste, and mould them up with Sugar searced, and
make them up in what shape you please, and dry them.

244. _To pickle Oranges or Limons, taught me by a Seaman._

Take those which are free from any spots, and lay them gently in a
Barrel, then fill up the Barrel with Sea-water, and so cover your Vessel
close, for want of Sea-water, you may take fair water, and make it so
strong with Bay Salt, that it will bear an Egg, and put to them in like
manner.

245. _To keep Grapes fresh and green, taught me by a Sea-Captain._

Take your fairest Grapes without any blemish, then lay some Oats in a
Box; and then a Lay of Grapes, and then more Oats, and so do till you
have laid all in, then cover the Grapes well with Oats, and close your
box fast that no Air get in.

246. _To dry Grapes to keep longer._

Take your best Clusters and hang them up in a Room upon Lines, an