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{98 }To p^reserve Walnuts white

Take walnuts 3 weekes after Midsumer & pare th^em to th^e white
th^is is nerest th^e kernel; & as you pare th^em fling th^em into cold water th^en weigh
th^em & to each ^li of Nutts so ordered a ^li of double refined Sugar, & to only
^li of Sugar a quart of water; & boyle it to a thick Sirrup; th^en put yo^ur
Nutts into yo^ur pan, & put so much of th^e Sirrup as will cover the^m. Theⁿ
Let the^m boyle as fast as a piece of Beefe;& as th^e Sirrup meltets
put in more till all th^e Sirrup be In; & when you think th^em cooked
Enough set the^m by till th^e next day, & w^eth a Little Larding pin dray
a piece of Cytorn through every nut; theⁿ make an end of p^reserving
the^m. But take heed th^at you break not th^e Cytorn; th^en put to every ^li
of yo^ur Nutts a quarter of a ^li of Sugar more, & so boyle th^em up & pott
th^em for yo^ur use/

To p^reserve Walnuts Black

Take yo^ur Walnutts In the Middle of July when a wheat Straw
will pierce through the^m, take to each ^lb of Nutts 1^lb & ¼ of Sugar, a
pint of Red rose water; pare of th^e outmost skin of yo^ur Nutts as
thin as you can, & lay the^m In water all Night theⁿ stick in every
nut a Clove or 2, & make Sirrup of th^e aforementioned Rosewater & Sugar
O put yo^ur Nutts In & boyle the^m on a sloe fire till they be very black
& tender so put the^m up; they are a great Cordiall/