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120 M ^isNenhouse [...]To P^reServe Cytorns[...]

Cut them In pieces, as big as young leafe & take out all the
meat & throwthe pieces Into water as you cut them then salt them over
a fire. in a kettle. to boyle. quick so letthem till they
be tender then take them out & put them into cold water, & letthem
lie till they be cold, then takethem into a cloath to to dry & put to
them as much sirrup as will cover them of double refined sugar
then put your Cytorns in a pan & pour the sirrup upon them boyling
hott so lett them lie till next day then take your sirrup & heat it
hott & pour it on your Cytorns, againe, to do 4 or 5 dayes till the
Sirrup be soaked through the Cytorns, & If your sirrup wast much
that it do not cover your Cytorns ad more sugar to It when you
boyle it If it bend cleane Enough; then last day that you heat
the sirrup Let your Cytorns stand over the fire till they be through
hott you may send it to the Table in the sirrup or lay it in
jelly of John Apples

Cowslip Wine

Take 3 gallons of water & 3 pounds of good powder sugar &
the whites of 3 eggs beat to a froth put altogether & let it a
boyling & let it boyl an hour & halfe & scime it cleane & non
& then put In some cold water that your quantitie may not be the
lesse for so long boyling so let a cooling & when it is cold take anie
spoonfull of th e best ale yeast & therwith mix 5 ounce of the
sirrup of the Juce ^Juice of Cytorns; then put it Into the Liquor, & brew
it well together then put to it a pack & halfe of Cowslips cut
from the bottoms. so let them work together 3 dayes covered with
a cloth then straine it & put it up in a white wine cask well
stopt & lett it settle 5 or 4 weekes then bottle it & lie it close &
keep it in a cool celler & in every Bottle put a Little lump
of sugar if you please

Apricock Wine

Take 3 pounds pounds of sugar & 3 quarts of water let them boyle together
& take of all the scum that risets, then put in 6^lb of Apricok pared
& stoned & boyld till they be very tender then take them up & when
that be cold run them through a Jelly Bag & Bottle it; you
may If you please let it boyle one [walme] with a sprig of
floured Clary when the Apricock are taken up/