Codlins are pretty
well grown; take Care to visit them sometimes that they do not sour,
which if they do, the Syrup will be lost; by reason it will become
muddy, and then you will be obliged to make your Jelly with all fresh
Sugar, which will be too sweet; but when Codlins are of an indifferent
Bigness, draw a Jelly from them as from Pippins, as you are directed
in _p._ 8; then drain the Apricots from the Syrup, boil it and strain
it through your Strain-bags; then boil some Sugar (proportionable to
your Quantity of Apricots you design to put up) till it blows, then
put in the Jelly and boil it a little with the Sugar, then put in the
Syrup and the Apricots, and give them all a Boil together, till you
find the Syrup will be a Jelly; then remove them from the Fire, and
scum them very well, and put them into your Pots or Glasses, observing
as they cool if they be regular in the Glasses to sink, and disperse
them to a proper Distance, and when thorough cold to cover them up.

_To preserve Green Almonds._

Take the Almonds when pretty well grown, and make a Lye with Wood or
Charcoal-Ashes, and Water; boil the Lye till it feels very smooth,
strain it through a Sieve and let it settle till clear, then pour off
the Clear into another Pan, then set it on the Fire in order to blanch
off the Down that is on the Almonds, which you must do in this Manner,
_viz._ when the Lye is scalding hot throw in two or three Almonds, and
try, when they have been in some Time, if they will blanch; if they
will, put in the rest, and the Moment you find their Skins will come
off, remove them from the Fire, and put them into cold Water, and
blanch them one by one rubbing them with Salt, the better to clean
them; when you have so done, wash them in several Waters, the better
to clean them, in short, till you see no Soil in the Water; when you
have so done, throw them into boiling Water, and let them boil till
very tender, till a Pin will very easily pass through them; then drain
them, and put them into clarified Sugar without Water, they being
green enough, do not require a thin Sugar to bring them to a Colour,
but, on the contrary, if too much heated, they will become too dark a
Green; the next Day boil the Syrup, and put it on them; the Day after
boil it till it becomes very smooth; the Day following give all a Boil
together, scum them, and let them rest four or five Days; then, if you
will dry them or put them in Jelly, you must follow the Dir