a little, turn them and dry them on the other Side, and when thorough dry, put them into your Box.

To prepare a Green Colour.

Take Gumbouge one Quarter of an Ounce, of Indico and Blue the same Quantity; beat them very fine in a Brass Mortar, and mix with it a Spoonful of Water, so will you have a fine Green; a few Drops are sufficient.

To make a Compote of Boonchretien Pears.

Pare your Fruit, and cut them into Slices, scald them a little, squeezing some Juice of Lemon on them in the scalding to keep them white; then drain them, and put as much clarified Sugar as will just cover them, give them a Boil, and then squeeze the Juice of an Orange or Lemon, which you best approve of, and serve them, to Table when cold.

Compote of Baked Wardens.

Bake your Wardens in an earthen Pot, with a little Claret, some Spice, Lemon-peal, and Sugar; when you will use them peal off the Skin and dress them in Plates, either Whole or in Halfs; then make a Jelly of Pippins, sharpened well with the Juice of Lemons, and pour it upon them, and when cold, break the Jelly with a Spoon, so will it look very agreeable upon the red Pears.

Zest of China-Oranges.

Pare off the outward Rind of the Oranges very thin, and only strew it with fine Powder-Sugar, as much as their own Moisture will take, dry them in a hot Stove.

To Rock Candy-Violets.

Pick the Leaves off the Violets, then boil some of the finest Loaf-sugar till it blows very strong, which pour into your Candying-Pan, being made of Tin, in the Form of a Dripping-Pan, about three Inches deep; then strew the Leaves of the Flowers as thick on the Top as you can; then put it into a hot Stove for eight or ten Days; when you see it is hard candied, break a Hole in one Corner of it, and drain all the Syrup that will run from it, then break it out, and lay it on Heaps on Plates to dry in the Stove.

To candy Violets whole.

Take the double Violets, and pick off the green Stalk, then boil some Sugar till it blows very strong; throw in the Violets, and boil it till it blows again, then with a Spoon rub the Sugar against the Side of the Pan till white, then stir all till the Sugar leaves them; then sift them and dry them.

To preserve Angelico in Knots.

Take young and thick Stalks of Angelico, cut them into Lengths of about a Quarter of a Yard, then scald them; next put them into cold Water, then strip off the Skins, and cut them into narrow Slips; then lay them on your preserving Pan, then put to them a thin Sugar, that is, to one Part Sugar as clarified, and one Part Water; then set it over the Fire and let it boil, and set it by till next Day, then turn it in the Pan, and give it another Boil; the Day after drain it and boil the Sugar till it is a little smooth, then pour it on your Angelico, and if it be a good Green boil it no more, if not, heat it again; the Day following boil the Sugar till it is very smooth, and pour it upon your Angelico; the next Day boil your Syrup till it rises to the Top of your Pan, then put your Angelico into your Pan, and pour your Syrup upon it, and keep it for Use.

To dry it out.

Drain what Quantity you will from the Syrup, and boil as much Sugar as will cover it till it blows, put in your Angelico, and give it a Boil till it blows again; when cold, drain it, and tie it in Knots and put it into a warm Stove to dry, first dusting it a little; when dry on one Side turn it, and dry the other, then pack it up.

To preserve Angelico in Sticks.

Take Angelico, not altogether so young as the other, cut it into short Pieces about half a Quarter of a Yard, or less, scale it a little, then drain it and put it into a thin Sugar as before; boil it a little, the next Day turn it in the Pan the Bottom upwards, and boil it, so finish it as the other for Knots.

Angelico-Paste.

Take the youngest and most pithy Angelico you can get, boil it very tender, then drain it, and press out all the Water you possibly can, then beat it in a Mortar to as fine a Paste as may be, then rub it through a Sieve; next Day dry it over a Fire, and to every Pound of this Paste take one Pound of fine Sugar in fine Powder; when your Paste is hot, put in the Sugar, stirring it over a gentle Fire till it is well incorporated; when so done, drop it on Plates long or round, as you shall judge proper; dust it a little and put it into the Stove to dry.

To preserve Apricots Green.

Take the Apricots when about to stone, before it becomes too hard for a Pin easily to press through; pare them in Ribs very neatly because every Stroke of the Knife will be seen; then put them into fair Water as you pare them, then boil them till tender enough to slip easily from your Pin, then drain them, and put them into a thin Sugar, that is to say, one Part Sugar clarified, and one Part Water; boil them a little, then set them by till next Day, then give them another Boil; the Day after drain them and boil your Syrup a little smooth, and put it to them, giving them a Boil; the next Day boil your Syrup a little smooth and put it upon them without boiling your Fruit; then let them remain in the Syrup four or five Days; then boil some more Sugar till it blows, and add it to them; give all a Boil, and let them be till the Day following; then drain them from the Syrup, and lay them out to dry, dusting them with a little fine Sugar before you put them into the Stove.

To put them up in Jelly.

You must keep them in the Syrup so preserved till Codlins are pretty well grown; take Care to visit them sometimes that they do not sour, which if they do, the Syrup will be lost; by reason it will become muddy, and then you will be obliged to make your Jelly with all fresh Sugar, which will be too sweet; but when Codlins are of an indifferent Bigness, draw a Jelly from them as from Pippins, as you are directed in p. 8; then drain the Apricots from the Syrup, boil it and strain it through your Strain-bags; then boil some Sugar (proportionable to your Quantity of Apricots you design to put up) till it blows, then put in the Jelly and boil it a little with the Sugar, then put in the Syrup and the Apricots, and give them all a Boil together, till you find the Syrup will be a Jelly; then remove them from the Fire, and scum them very well, and put them into your Pots or Glasses, observing as they cool if they be regular in the Glasses to sink, and disperse them to a proper Distance, and when thorough cold to cover them up.

To preserve Green Almonds.

Take the Almonds when pretty well grown, and make a Lye with Wood or Charcoal-Ashes, and Water; boil the Lye till it feels very smooth, strain it through a Sieve and let it settle till clear,