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{}Lady Scarbough To preserve Grapes
Take your Grapes when they be first ripe before the (they) turn yellow
peel them & Straine them & pour all the Juce out of them as you can
take 1 o 3/4 of a li of the best sugar you can take let it be scorched & 1 li
of Grapes let them stand halfe an hour till the Sugar beh all fe
Melted; then boyle them as fast as you can till you see they will Jelly
then put them up into your Glasses.

To Preserve Grapes
{S Botler} Skin and Stone them & to 1 li of grapes ad 1 li of the best double refine
Suger beaten exceeding fine, boyle your Suger to a Sirrup &
put in your Grapes with a pint of the Juce or Jelley of Jon Apple or
pippins, if J. Apples cannot be had let them boyle as fast as possibly
ading a quarter of a lb of Suger Jon the boyling, & seam them Cleane & when
the Jelley take them up into your Glasses.

{L Bots} A Sort of Rasbury Cakes
Boyle a pint of the Juce of Rasberries a pace for a
while then set it over the fire till it be thick & dryed halfe
away then boyle 2 li of Suger to a Candy & put it to your Juce &
Stir it well about & very quick; & drop them of any fashion;
but you must be very quick.

{Lat } To Dry Peaches
Pare & seald the Peaches whole or in chipps; then take their
weight in the best Suger & boyle it almost to Suger again
& pour it over the Peaches being before drain'd from the water
wherin they were Sealded Lay them on a silver Basson, & then heat
them 2 or 3 times a day 3 dayes together & when it Candies about the
Edges Lay them in Glasses, & dry them in a stove you may dry plumbs so.