em often, till they have well taken the
sugar, then put them into an earthen Pot, and let them stand till the
next day, then warm them again half an hour; then take them up and lay
them to drain, then put into that Syrup half a pint of water wherein
Pippins have been boiled in slices, and a quarter of a Pound of fresh
sugar, boil it, and when it will jelly, put it to the Medlars in
Gallipots or Glasses.

134. _To make Conserve of Violets._

Take a pound clean cut from the whites, stamp them well in a Mortar, and
put to them two or three Ounces of white Sugar-Candy, then take it out
and lay it upon a sleeked Paper, then take their weight in fine sugar,
and boil it to a Candy height with a little water, then put in your
Violets, and a little Juice of Limon, and then let them have but one
walm or two over the fire, stirring it well; then take it off; and when
it is between hot and cold, put it up, and keep it.

135. _To cast all kinds of shapes, what you please, and to colour them._

Take half a pound of refined Sugar, boil it to a Candy height with as
much Rosewater as will melt it, then take moulds made of Alabaster, and
lay them in water one hour before you put in the hot Sugar, then when
you have put in your Sugar turn the mould about in your hand till it be
cool, then take it out of the mould, and colour it according to the
nature of the Fruit you would have it resemble.

136. _To dry Pears without Sugar._

Pare them, and leave the stalks and pipps on them, then bake them in an
earthen pot with a little Claret Wine, covered, then drain them from the
Syrup, and dry them upon Sieves in a warm Oven, turning them morning and
evening, every time you turn them hold them by the stalk and dip them in
the Liquor wherein they were baked and flat them every time a little.

If you do them carefully they will look very red and clear and eat
moist, when they are dry put them up.

137. _To make Rasberry Wine._

Take Rasberries and bruise them with the back of a spoon, and strain
them, and fill a bottle with the juyce, stop it, but not very close, let
it stand four or five days, then pour it from the Grounds into a Bason,
and put as much White-wine or Rhenish as your juyce will well colour,
then sweeten it with Loaf Sugar, then bottle it and keep it, and when
you drink it you may perfume some of it with one of the Lozenges spoken
of before.

138. _To preserve Oranges in jelly._

Take the thickest rind Oranges,