eds, and when it is cold, put to it
some salt, and as much of Vinegar as will make it a strong Pickle, then
take them out of the Water and Salt, and pour this Liquor over them, so
let them stand close covered for a fortnight or three weeks.

Then pour the Pickle from them and boil it, and when it is cold add to
it some more Vinegar, and put it to them again, so let them stand one
Month longer, and now and then when you see occasion, boil it again, and
when it is cold, put it to them, and every time you boil it, put some
Vinegar thereto, and lay the seeds and pieces of Cucumbers on the top,
and after the first fortnight when you boil it, put in some whole
Pepper and some whole Cloves and Mace, and always put the Liquor cold
over them.

86. _To make the best Orange Marmalade._

Take the Rinds of the deepest coloured Oranges, boil them in several
Waters till they are very tender, then mince them small, and to one
pound of Oranges, take a Pound of Pippins cut small, one Pound of the
finest Sugar, and one Pint of Spring-water, melt your Sugar in the Water
over the fire, and scum it, then put in your Pippins, and boil them till
they are very clear, then put in the Orange Rind, and boil them
together, till you find by cooling a little of it, that it will jelly
very well, then put in the Juice of two Oranges, and one Limmon, and
boil it a little longer; and then put it up in Gally-pots.

87. _To preserve White Quinces._

Take the fairest you can get, and coddle them very tender, so that a
straw may go through to the Core, then core them with a scoop or small
knife, then pare them neatly, and weigh them, to every pound of
Quinces, take one pound of double refined Sugar, and a Pint of the
Water wherein thin slices of Pippins have been boiled; for that is of a
Jellying quality, put your Sugar to the Pippin water, and make a Sirrup,
and scum it, then put in your Quinces, and boil them very quick, and
that will keep them whole and white, take them from the fire sometimes
and shake them gently, keep them clean scummed, when you perceive them
to be very clear, put them into Gally-pots or Glasses, then warm the
Jelly and put it to them.

88. _To make Conserve of Red Roses._

Take their Buds and clip off the Whites, then take three times their
weight in Sugar double refin'd; beat the Roses well in a Mortar, then
put in the Sugar by little and little, and when you find it well
incorporated, put it into Gally-pots, and cover