ze them; then put them into
the liquor, let it boil three quarters of an hour, and then put it
into your pots or saucers.

_To preserve Mulberries whole_.

Set some mulberries over the fire in skillet or preserving pan; draw
from them a pint of juice when it is strained; then take three pounds
of sugar beaten very fine, wet the sugar with the pint of juice, boil
up your sugar and skim it, put in two pounds of ripe mulberries, and
let them stand in the sirrup till they are thoroughly warm, then set
them on the fire, and let them boil very gently; do them but half
enough, so put them by in the sirrup till next day, then boil them
gently again: when the sirrup is pretty thick, and will stand in round
drops when it is cold, they are done enough, so put all into a
gallipot for use.

_To preserve Goosberries, Damsons, or Plumbs_

Gather them when dry, full grown, and not ripe; pick them one by one,
put them into glass bottles that are very clean and dry, and cork them
close with new corks; then put a kettle of water on the fire, and put
in the bottles with care; wet not the corks, but let the water come up
to the necks; make a gentle fire till they are a little codled and
turn white; do not take them up till cold, then pitch the corks all
over, or wax them close and thick; then set them in a cool dry cellar.

_To preserve Peaches_.

Put your peaches in boiling water, just give them a scald, but don't
let them boil, take them out, and put them in cold water, then dry
them in a sieve, and put them in long wide mouthed bottles: to half a
dozen peaches take a quarter of a pound of sugar, clarify it, pour it
over your peaches, and fill the bottles with brandy, stop them close,
and keep them in a close place.

_To preserve Apricots_.

Take your apricots and pare them, then stone what you can whole; give
them a light boiling in a pint of water, or according to your quantity
of fruit; then take the weight of your apricots in sugar, and take the
liquor which you boil them in, and your sugar, and boil it till it
comes to a sirrup, and give them a light boiling, taking of the scum
as it rises; when the sirrup jellies, it is enough; then take up the
apricots, and cover them with the jelly, and put cut paper over them,
and lay them down when cold. Or, take you plumbs before they have
stones in them, which you may know by putting a pin through them, then
codle them in many waters, till they are as green as grass; peel t