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the Lady Tyrrill her book ano [domari] 1663 [Tior Sho] Laday Tyrrill [LRLF[...]Sad] [] []
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{1647}
Rules for keepinge fire in Stoues for drieinge sweetmeats and Candienge.
Sett yo fire in a chafing dish or the like, either soe wth out the cupbord, or wthin, at the bottom, t the heat be not too hott, but temperate, else it may melt the sugar againe, and soe hinder candieinge altogether; or else make them very tough, or chang the couler, and dim the glassines of the pasts And lett the stoue haue a continuall heat in it, by often putting fire to it in a day; Pasts well dries will not easily giue againe; If at all kept drye. Bricke stoues till they are very well seasoned, by often vseinge, are very apt to give against moisture, wthout a continuall heat in them, nay at the best when they are new for dry wthout fire they will damp,
