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{94} Apricock Past
Take youre ripe Apricox & pare them & slice them Into a Silver Basson &
put to them the Juce of White currance, & to every lb of this take
1 ^lb c 1/2 of double refined suger; to every lb of suger Apricox put half
a pint of the Juce of Currance; boyle them over a quick fire; & boyle youre
Suger to a candy height then mixe them together, till all the Suger be
Molten then put it Into youre Glasses & set them In a warm stove
to dry.
Past of Green Nectrines
Take them & pare them & slice them Into a pan with halfe their weight
In double refined suger & boyle them till the be tender, but break not
the Lump to a Small ; then stir it altogether; warm it over the fire till
all the Suger be melted but by no meanes let it boyle then put
it Into youre Glasses & put it Into youre Stove to dry when it is cold
To Keep Fruit as Damsons
& Grapes FFresh till Xmas
Take a deep Earthen Pott & a forked Stick: hang your Grapes
or Damsons upon that Stick; & sett the stick upwright in the
pott. Stoppe it close with clay that no Aire get in; take orranges
& Leamons, & [S]ap them thick in clay; put them In the Bottome of youre
pott, & so may you keep orranges and Leamons all yeare, &
youre Grapes & damsons till Christmas; If you stick Rose Budds
In this pott In clay you shall find them fresh till Chrismas

{94} Apricock Past
Take youre ripe Apricox & pare them & slice them Into a Silver Basson &
put to them the Juce of White currance, & to every lb of this take
1 ^lb c 1/2 of double refined suger; to every lb of suger Apricox put half
a pint of the Juce of Currance; boyle them over a quick fire; & boyle youre
Suger to a candy height then mixe them together, till all the Suger be
Molten then put it Into youre Glasses & set them In a warm stove
to dry.
Past of Green Nectrines
Take them & pare them & slice them Into a pan with halfe their weight
In double refined suger & boyle them till the be tender, but break not
the Lump to a Small ; then stir it altogether; warm it over the fire till
all the Suger be melted but by no meanes let it boyle then put
it Into youre Glasses & put it Into youre Stove to dry when it is cold
To Keep Fruit as Damsons
& Grapes FFresh till Xmas
Take a deep Earthen Pott & a forked Stick: hang youre Grapes
or Damsons upon that Stick; & sett the stick upwright in the
pott. Stoppe it close with clay that no Aire get in; take orranges
& Leamons, & [S]ap them thick in clay; put them In the Bottome of youre
pott, & so may you keep orranges and Leamons all yeare, &
youre Grapes & damsons till Christmas; If you stick Rose Budds
In this pott In clay you shall find them fresh till Chrismas