of the Leaves of Orange-Flowers very tender; then take
two Pounds and two Ounces of double-refined Sugar in fine Powder; and
when you have bruised the Flowers to a Pulp, stir in the Sugar by
Degrees over a slow Fire till all is in and well melted; then make
little Drops and dry them.

_To preserve Apricots whole._

Take the Apricots when full grown, pare them, and take out their
Stones; then have ready a Pan of boiling Water, throw them into it,
and scald them till they rise to the Top of the Water; then take them
out carefully with your Scummer, and lay them on a Sieve to drain;
then lay them in your preserving Pan, and put over them as much Sugar
boiled to blow as will cover them, give them a Boil round, by setting
the Pan half on the Fire, and turning it about as it boils; then set
it full on the Fire, and let it have a covered Boiling; then let them
settle a Quarter of an Hour, and pick those that look clear to one
Side, and those that do not to the other; then boil that Side that is
not clear till they become clear; and as they do so, pick them away,
lest they boil to a Paste; when you see they look all alike, give them
a covered Boiling, scum them, and set them by; the next Day boil a
little more Sugar to blow very strong, put it to the Apricots, and
give them a very good Boil, then scum them, and cover them with a
Paper, and put them into a Stove for two Days; then drain them, and
lay them out to dry, first dusting the Plates you lay them on, and
then the Apricots, extraordinary well, blowing off what Sugar lies
white upon them, then put them into a very warm Stove to dry, and when
dry on one Side, turn and dust them again; and when quite dry, pack
them up.

_Note_, In the turning them you must take Care there be no little
Bladders in them, for if there be, you must prick them with a
Point of a Pen-knife, and squeeze them out, otherwise they will
blow and sour.

_To preserve Apricot-Chips._

Split the Apricots, and take out the Stones, then pare them, and turn
them into a circular form with your Knife; then put them into your Pan
without scalding, and put as much Sugar boiled very smooth as will
cover them, then manage them on the Fire as the whole Apricots, scum
them, and set them in the Stove; the next Day boil some more Sugar, to
boil very strong, then drain the Syrup from the Apricots, and boil it
very smooth; then put it to the fresh Sugar, and give it a Boil; then
put in the Apri