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you neede not to clarifie any of your suger but your
powder suger but your powder suger beinge clarified
will make a clearer sirrupe then your hard suger
will and make the preserve to keepe his couler
the better all the yeare, if you will clarifie
your suger the white of one eg will serve
as well to clarifie three pound of suger as one

The second receite when to knowe
your suger is in a thin seruppe

When you suger is first clarified it will looke
some thinge thicke coulered. then sett it to boyle and
as it boileth you shall se a white scumm arise vppon
the top of your sirrup, and as the white skumm
doth arise take it of with a silver spoone and kepe
it boilinge till there arise not skum at all
vpon your suger, and then it is boiled fiting
for to preserve any hard fruites, at the first
puttinge into any the sirrup, as orenges, lemons
poune suttranes greene walnuts, peares and
such like of suckets which is of a drie sub
stance, as the receits will direct you
for every severall fruite howe to take the height
of the serup when you putt in your fruite into
preserve them, and soe you may vse
them at your pleasure