made Plain and Eajy. 31 1 
very foftly till you find the goofeberries are codied, take them 
out, and put in the reft of the bottle till all are done ; then have 
ready fome rofin melted in a pipkin, dip the necks of the bottles 
in, and that will keep all air from coming at the cork, keep them 
in a cold dry place where no damp is, and they will bake as red 
as a cherry. You may keep them without fcalding, but then the 
fkins will not be fo tender, nor bake fo fine. 
To keep red goofeberries . 
F PICK them when full ripe, to each quart of goofeberries put 
a quarter of a pound of Lifbon fugar, and to each quarter of a 
pound of fugar put a quarter of a pint of water, let it boil, then 
put in your goofeberries, and let them boil foftly two or three 
minutes, then pour them into little ftone jars; when cold cover 
them up and keep them for ufe ; they make fine pies with little 
trouble. You may prefs them through a cullender; to a quart 
of pulp put half a pound of fine Lifbon fugar, keep flirting over 
the fire till both be well mixed and boiled, and pour it into a 
ftone jar; when cold cover it with whitepaper, and it makes 
very pretty tarts or puffs. 
To keep walnuts all the year . 
TAKE a large jar, a layer of fea fand at the bottom, then a 
layer of walnuts, then fand, then the nuts,, and fo on till the 
jar is full ; and be fure they don’t touch each other in any of 
the layers. When you would ufe them, lay them in warm wa¬ 
ter for an hour, fhift the water as it cools; then rub them 
dry, and they will peel well and eat fweet. Lemons will keep 
thus covered better than any other way. 
Another way to keep lemons f 
TAKE the fine large fruitthat are quite found and good, and 
take a fine packthread about a quarter of a yard long, run it 
thro’ the hard nib at the end of the lemon, then tie the firing 
together, and hang it on a little hook in a dry airy place; fo do 
as many as you pleafe, but be fure they don’t touch one another, 
nor any thing elfe, but hang as high as you can. Thusyou may 
keep pears, &c. only tying the firing to the ftalk. 
T0 keep white hullice , pear plumbs , or damfens , &c. for 
tarts or pies . 
GATHER them when full grown, and juft as they begin to 
turn. Pick all the largeft our, fave about two thirds of the 
fruit, the other third put as much water to as yoi* think will 
X 4 cover 
