HOW TO USE THE FRUITS OF THE GARDEN 



men, which must be a close, but cleanly and whole- 

 some room, floored, lyned, and siled with boards, 

 and shelves, of the same all round ; let them sweat 

 a little on the floor, with clean oat-straw under 

 them ; then dry and lay them aple-thick on the 

 shelves, opening the north windows, in fair, clear 

 windy dayes, especially at first, that the air may 

 dry up the superfluous moisture ; turne them some- 

 times, and in frosts cover them with mats, and shut 

 closs the house ; some of the choicest you may wrap 

 in dry papers singly, and often visit, that you may 

 remove any that begin to rot, for they quickly infect 

 the rest. 



The way of preserving cherries, plums, &c. in 

 wine, cyder, hony , or sugar is easie ; as also of drying 

 them in the oven. 



And you may pickle barberries in vinegar and salt 

 well dryed, and sugar; to each pound and half of 

 fruit, a pound of salt cold, and one quarter of a pound 

 of sugar, beaten to powder ; put them by layings in 

 a well glazed ear then-pot, and when they have stood 

 a whole week well-stopt, pour in a mutchken of 

 vinegar to each pound of fruit: if you find the sawces 

 too sharp, put as much sugar as salt. 



Range cucumbers the same way, and strew salt 

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