from the Core and beat them
in a Mortar, then take their weight in fine Sugar, and boil it to a
Candy height with a little beaten Ginger, and boil it till it comes from
the bottom of the Posnet; and so do with Quinces if you please.

129. _Marmalade of green Pippins to look green._

Scald them as you do to preserve, then stamp them in a Mortar, and take
their weight in fine Sugar, boil it to a Candy height with a little
water, then boil it and the Pulp together, till it will come from the
bottom of Posnet.

130. _To preserve green Walnuts._

Take them and steep them all night in water, in the morning pare them
and boil them in fair water till they be tender, and then stick a Clove
into the head of each of them, then take one Pound and half of Sugar to
every pound of Walnuts, and to every pound of Sugar one Pint of
Rosewater, make a Syrup of it, and scum it, then put in your Walnuts,
and boil them very leasurely till they are enough; then put in a little
Musk or Ambergreece with a little Rosewater, and boil them a little
more, and put them up; it is a very good Cordial, and will keep seven
years or more.

131. _To dry old Pippins._

Pare them, and bore a hole through them with a little Knife or Piercer,
and cut some of them in halves, take out the Cores of them as you cut
them, then put them into a Syrup of Sugar and water, as much as will
cover them in a broad preserving Pan, let them boil so fast as may be;
taking them sometimes from the fire, scumming them clean; when you
perceive your Apples clear, and Syrup thick, then take them up, and set
them into a warm Oven from the Syrup, all night, the next morning turn
them, and put them in again, so do till they are dry; if you please to
glister some of them, put them into your Candy-pot but one night, and
lay them to dry the next day, and they will look like Crystal.

132. _To preserve Bullace as green as grass._

Take them fresh gathered, and prick them in several places, scald them
as you do your green Peaches, then take their weight in fine sugar, and
make a Syrup with a little water, then put in your Bullace, and boil
them till they be very clear, and the Syrup very thick.

133. _To preserve Medlars._

Take them at their full growth, pare them as thin as you can, prick them
with your Knife, and parboil them reasonable tender, then dry them with
a Cloth, and put to them as much clarified sugar as will cover them; let
them boil leisurely, turning th