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28 === To Toure Apricock's === Sett on 3 1/2 lb sugar and take as much water as will wett itt boyle, it till it will Roule then Putt in 6 lb of your Ripest Apricocks; and lett ym boyle with ye sugar A Pritty while then Putt both the Sugar and Apricocks and lett ym Stand in A Pott halfe A day; then take 1 1/2 lb of Pared Pipins and A Pound and a Halfe of Sugar and as much water and Sett uppon ye Fire togeather and lett ym boyle A good while, So bruse ye Pipins with a Pestell yn fetch doune your Apricocks, and Putt ym togeather and boyle ym continnually Stiring ye Bottom of ye Pann with a Scummer and when they have boyled A good while And begins to drop Stiff from ye Ladle; then Putt ym into A Pan and lett them coule, and yn lay them out neatly Stones and Stalks being Saved and Putt to them to make ym Appear Like what they were att first, dust ym very well with Sugar when you have layd ym out on glasses to dry lett not your Stove be too hott === To Dry The Stones === Take 1lb of Sugar and A Little quantety of water and a good many new Stones and boyle ym till they begin to come to A height then putt ym in A Gally Pott and use them as occation Serves === To Dry Peares === Take Some Popperin Peares and Prick ym in ye head. So Scald ym and After Pare ym giveing ym A cutt in the head (without they be for Halves) yn Sett over 5 lb of Sugar and 4 lb of water and put 6 lb of Pares into it yn boyle ym untill the Pares be well Enterd and doe with ym as you doe with Pippins