gg, then
let it settle, take the Scum off, and put the clear Brine to the Figs,
and keep them in Water for ten Days; then put them into fresh Water,
and boil them till a Pin will easily pass into them; then drain them
and put them into other fresh Water, shifting them every Day for four
Days; then drain them, and put them into a clarified Sugar; give them
a little Warm, and let them stand till the next Day; then warm them
again, and when they are become green give them a good Boil, then boil
some other Sugar to blow, put it to them, and give them another good
Boil; the next Day drain them and dry them.

_To preserve ripe Figs._

Take the white Figs, when ripe, slit them in the Top, and put them
into a clarified Sugar, and give them a good Boil; then scum them, and
set them by; the next Day boil some more Sugar till it blows, and pour
it upon them, and boil them again very well, scum them and set them in
the Stove; the Day after drain them and lay them out to dry, first
dusting them very well.

_To preserve green Oranges._

Take the green Oranges and slit them on one Side, and put them into a
Brine of Salt and Water, as strong as will bear an Egg, in which you
must soak them at least fifteen Days; then drain them and put them
into fresh Water, and boil them tender; then put them into fresh
Water, again, shifting them every Day for five Days together; then
give them another Scald, and put them into a clarified Sugar; then
give them a Boil, and set them by till next Day, then boil them again;
the next Day add some more Sugar, and give them another Boil; the Day
after boil the Syrup very smooth and pour it on them, and keep them
for Use.

_Note_, That if at any Time you perceive the Syrup begin to work,
you must drain them, and boil the Syrup very smooth and pour it on
them; but if the first prove sour, you must boil it likewise.
Green Lemons are done after the same Manner.

_Note also_, If the Oranges are any thing large, you must take out
the Meat from the inside.

_To preserve green Grapes._

Take the largest and best Grapes before they are thorough ripe, stone
them and scald them, but let them lie two Days in the Water they were
scalded in; then drain them and put them into a thin Syrup, and give
them a Heat over a slow Fire; the next Day turn the Grapes in the Pan
and warm them again; the Day after drain them and put them into a
clarified Sugar, give them a good Boil, and scum t