thin Syrupe, powre it upon them into your glasse, and keep them for
your use.


_To Preserve Oranges or Lemmons_.

Take your _Oranges_ or _Lemmons_, lay them in water three dayes, and
three nights, to take away their bitternesse, then boyle them in faire
water till they be tender, make as much Syrupe for them as will make
them swim about the pan, let them not boyle too long therein, for it
will make the skins tough; then let them lie all night in the Syrupe,
to make them take the Syrupe in the morning, boyle the Syrupe to his
thicknesse, and put them in gally pots or glasses, to keep all the
yeare, and this is the best way to Preserve _Orenges, Lemmons_, or
_Citrons_.


_To make Past of Lemmons_.

Take halfe a dozen of thick-rined _Lemmons_, cut them through the
middest, and boyle them tender in faire water, then stamp them in a
Morter, strayne the juyce or pulp from them, and dry it, and put two
pound of _Shugar_ to it, then make it into what fashion you will, on a
sheet of white paper, dry it in an Oven, and turne it often for two
dayes and two nights, for in that time it will be dry enough; box it
thus up, and it will endure all the Yeare.


_Sweet Bagges to lay amongst Linnen_.