he stones,
weigh them, and to every ounce of barberries take three ounce of
hard sugar, half an ounce of pulp of barberries, and an ounce of red
rose-water to dissolve the sugar; boil it to a sirrup, then put in
the barberries and let them boil a quarter of an our, then take them
up, and being cool pot them, and they will keep their colour all the
year. Thus you may preserve red currans, _&c._

_To preserve Gooseberries green._

Take some of the largest gooseberries that are called Gascoyn
gooseberries, set a pan of water on the fire, and when it is
lukewarm put in the berries, and cover them close, keep them warm
half an hour; then have another posnet of warm water, put them into
that, in like sort quoddle them three times over in hot water till
they look green; then pour them into a sieve, let all the water run
from them, and put them to as much clarified sugar as will cover
them, let them simmer leisurely close covered, then your
gooseberries will look as green as leek blades, let them stand
simmering in that sirrup for an hour, then take them off the fire,
and let the sirrup stand till it be cold, then warm them once or
twice, take them up, and let the sirrup boil by it self, pot them,
and keep them.

_To preserve Rasberries._

Take fair ripe rasberries, (but not over ripe) pick them from the
stalk, then take weight for weight of double refined sugar, and the
juyce of rasberries; to a pound of rasberries take a quarter of a
pint of raspass juyce, and as much of fair water, boil up the sugar
and liquor, and make the sirrup, scum it, and put in the raspass,
stir them into the sirrup, and boil them not too much; being
preserved take them up, and boil the sirrup by it self, not too
long, it will keep the colour; being cold, pot them and keep them.
Thus you may also preserve strawberries.

_The time to preserve Green Fruits._

Gooseberries must be taken about _Whitsuntide_, as you see them in
bigness, the long gooseberry will be sooner than the red; the white
wheat plum, which is ever ripe in Wheat harvest, must be taken in
the midst of _July_, the pear plum in the midst of _August_, the
peach and pippin about _Bartholomew-tide_, or a little before; the
grape in the first week of _September_. Note that to all your green
fruits in general that you will preserve in sirup, you must take to
every pound of fruit, a pound and two ounces of sugar, and a grain
of musk; your plum, pippin and peach will have t