ife, and turn them on a Sieve; and then again, if they
are not pretty dry, which they generally are.

_To put them in Jelly._

Draw a Jelly from Codlins, and when they are boiled enough, take as
much Jelly as Sugar, boil the Sugar to blow very strong, then put in
the Jelly, give it a Boil and put it to the Chips; give all a Boil
and scum them, then put them into your Glasses.

_To preserve Walnuts White._

Take the largest _French_ Walnuts, when full grown, but before they
are hard, pare off the green Shell to the White, and put them into
fair Water; then throw them into boiling Water, and boil them till
very tender; then drain them and put them into a clarified Sugar, give
them a gentle Heat; the next Day boil some more Sugar to blow, and put
it to them, giving them a Boil; the next Day boil some more Sugar to
blow very strong, put it to the Walnuts, give them a Boil, scum them,
and put them by, then drain them and put them on Plates, dust them and
put them into a warm Stove to dry.

_To preserve Walnuts Black._

Take of the smaller Sort of Walnuts, when full grown, and not shelled;
boil them in Water till very tender, but not to break, so they will
become black; then drain them, and stick a Clove in every one, and put
them into your preserving Pan, and if you have any Peach Syrup, or of
that of the white Walnuts, it will be as well or better than Sugar;
put as much Syrup as will cover the Walnuts, boil them very well, then
scum them and set them by; the next Day boil the Syrup till it becomes
smooth, then put in the Walnuts and give them another good Boil; the
Day after drain them and boil the Syrup till it becomes very smooth,
adding more Syrup, if Occasion; give all a Boil, scum them, and put
them in your Pot for Use.

_Note_, These Walnuts are never offered as a Sweet-meat, being of
no Use but to purge gently the Body, and keep it open.

_To preserve Nectarines._

Split the Nectarines, and take out the Stones, then put them into a
clarified Sugar; boil them round, till they have well taken Sugar;
then take off the Scum, cover them with a Paper and set them by; the
next Day boil a little more Sugar till it blows very strong, and put
it to the Nectarines, and give them a good Boil; take off the Scum,
cover them, and put them into the Stove; the next Day drain them and
lay them out to dry, first dusting them a little, then put them into
the Stove.

_To preserve green Amber-Plumbs._

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