made Plain add Eajy: 36 5 
fetvihg-pan, fet themon a gentle fire, and let themfimmer alittle 
while, then let them boil till tender and clear, taking them off 
fometimes to turn and fkim. Keep them under the liquor as they 
are doing* and with a fmall clean bodkin or great needle job 
them fometimes, that the fyrup may penetrate into therm When 
they are enough, take them up, and put them in glaffes. Boil and 
fkim your fyrup; and when it is cold, put it on ydiir apricots* 
To preferve damfons whole. 
YOU mu-ft take fome damfons and cut them in pieces, put 
them in a fkillet over the fire, with as much water as will cover 
them. When they are boiled and the liquor pretty ftrofigy (train* 
it out: add for every pound of the whole damfons wiped clean, 
a pound of fingle refined fugar, put the third part of your fugaf* 
into the liquor, fet it over the fire, and when it fimmers, put in 
the damfons. Let them have one good boil, and take them off 
for half an hour covered up clofe ; then fet them on again, and 
let them fimmerover the fire after turning them, then take them 
out and put them in a bafon, ftrew all the fugar that was left on 
them, and pour the hot liquor over them. Cover them Up, and 
let them ftand till next day, then boil them up again till they are 
enough. Take them up, and put them in pots 5 boil the liquor 
till it jellies, and pour it on them when it is almoft cold, fo pa^ 
per them up. 
To candy any fort of flowers* 
TAKE the beft treble-refined fugar, break it into lumps, and 
dip it piece by piece into water, put them into aveiTel of filver, 
and melt them over the fire ; when it juft boils, ftrain it, and fet 
it on the fire again, and let it boil till it draws in hairs, which 
you may perceive by holding up your fpoon, then put in the 
flowers, and fet them in cups or glafTcs. When it is of a hard 
' candy, break it in lumps, and lay it as high as you pleafe. Dry 
It in a ftove, or in the fun, and it will look like fugar-candy 0 
T0 preferve goofeberries whole zvithoui floningo 
TAKE the largeft preferving goofeberries, and pick off the 
back eye, but not the ftalk, then fet them over the fire in a 
pot of water to fcald, cover them very clofe to fcald, but not boil 
or break, and when they are tender take them up into cold wa¬ 
ter ; then take a pound and a half of double-refined fugar to a 
pound of goofeberries, and clarify the fugar with water, a pint 
to a pound of fugar, and when your fyrup is cold, put the goofe¬ 
berries fingle in your preferving-pan, put the fyrup to them, and 
X fet 
