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{90} To dry Barberries
Take your Barberries & stone them then take some double refined
suger & put to it as much water as will boyle it to a Candy height
then put In your Barberries & let them heat on the fire; but not boyl; then
lett them stand a day or 2 In the sirrup then Lay them on glasses to dry
& sett them on a warm stove/

To Dry Aprecox
To every ^lb of a Aprecox take 3 of a ^lb of double refined
suger; divid it Into 2 parts & to one part Lay your Aprecox as
you part them & let them Lie in that suger an hour, then set them over a
fire & boyle them Carefully till they looke Cleare; then take them out
of the sirrup & boyle the other part of your suger to a Candy & put
your Aprecox In; & let them only be on the fire a Little while not
to boyle & so Let them stand In your stove in the sirrup for 2 or
3 dayes every day heating the sirrup & after dry them In your
stove/

To Candy any Sorts of flowers
for Sallets
Take flowers of any sort, & pick of the Leaves & stakes from the
flowers; make a strong sirrup of suger & put In the blossoms of your
flowers, as many as will goe In the sirrup; boyle them with continuall
stirring till it be turned to suger againe then set it of the fire, & with
the back of a spoone stir them & break the suger from them & they will be
canded & no suger seen upon them/

To p^reserv the Morrella Cherrie
Take 2 ^lb of the fairest & best Morrella Cherries & 1/2 ^lb of double refined
suger in the bottome In the bottome of your pan & your Cherries, put some
of the suger In the bottome & the greatest part over them, boyle them a quarter
of an hour let them boyle over a very gentle fire at the first till all the
suger be Melted (or the suger will burn) take them of from the fire &
shake them then have ready a pint of the Juce of of Red Currance, only brus'd
In a Morter and strain'd, & 1 ^lb of suger; while this Juce & suger is a
heateing draine the Liquer through a Cullender from the Cherries &
when the Juce of Currance is redy to boyle put In your Cherries & give
as much boyling as will jelly them, 6 or 7 walmes will do it. then take
them very neately up & close up those that be ragged with your finger
& cover them deep with jelley; you may put that up Into a Bottle which you
drain'd out of the Cherries & it will be rare wine/

{90} To dry Barberries
Take your Barberries & stone them then take some double refined
suger & put to it as much water as will boyle it to a Candy height
then put In your Barberries & let them heat on the fire; but not boyl; then
lett them stand a day or 2 In the sirrup then Lay them on glasses to dry
& sett them on a warm stove/

To Dry Aprecox
To every ^pound of a Aprecox take 3 of a ^pound of double refined
suger; divid it Into 2 parts & to one part Lay your Aprecox as
you part them & let them Lie in that suger an hour, then set them over a
fire & boyle them Carefully till they looke Cleare; then take them out
of the sirrup & boyle the other part of your suger to a Candy & put
your Aprecox In; & let them only be on the fire a Little while not
to boyle & so Let them stand In your stove in the sirrup for 2 or
3 dayes every day heating the sirrup & after dry them In your
stove/

To Candy any Sorts of flowers
for Sallets
Take flowers of any sort, & pick of the Leaves & stakes from the
flowers; make a strong sirrup of suger & put In the blossoms of your
flowers, as many as will goe In the sirrup; boyle them with continuall
stirring till it be turned to suger againe then set it of the fire, & with
the back of a spoone stir them & break the suger from them & they will be
canded & no suger seen upon them/

To p^reserv the Morrella Cherrie
Take 2 ^lb of the fairest & best Morrella Cherries & 1/2 ^lb of double refined
suger in the bottome In the bottome of your pan & your Cherries, put some
of the suger In the bottome & the greatest part over them, boyle them a quarter
of an hour let them boyle over a very gentle fire at the first till all the
suger be Melted (or the suger will burn) take them of from the fire &
shake them then have ready a pint of the Juce of of Red Currance, only brus'd
In a Morter and strain'd, & 1 ^lb of suger; while this Juce & suger is a
heateing draine the Liquer through a Cullender from the Cherries &
when the Juce of Currance is redy to boyle put In your Cherries & give
as much boyling as will jelly them, 6 or 7 walmes will do it. then take
them very neately up & close up those that be ragged with your finger
& cover them deep with jelley; you may put that up Into a Bottle which you
drain'd out of the Cherries & it will be rare wine/