boil your syrup till 'tis thick; and when 'tis cold, put in your
plumbs; and a month after, if your syrup grows thin, you must boil it
again, or make a fine jelly of pippins, and put on them. This way
you may do the pimordian plumb, or any white plumb, and when they are
cold, paper them up.

_To preserve Mulberries whole_:--Set some mulberries over the fire
in a skillet, and draw from them a pint of juice, when 'tis strained.
Then take three pounds of sugar, beaten very fine; wet the sugar with
the pint of juice; boil up your sugar, and scum it, and put in two
pounds of ripe mulberries, and let them stand in the syrup till they
are thoroughly warm; then set them on the fire, and let them boil very
gently; do them but half enough, so put them by in the syrup till next
day; then boil them gently again, and when the syrup is pretty thick,
and will stand in a round drop when 'tis cold, they are enough; so put
all together in a gallipot for use.

_To preserve whole Quinces white_:--Take the largest quinces of the
greenest colour, and scald them till they are pretty soft; then pare
them and core them with a scoop; then weigh your quinces against so
much double-refin'd sugar, and make a syrup of one half, and put in
your quinces, and boil them as fast as you can; then you must have
in readiness pippin liquor; let it be very strong of the pippins, and
when 'tis strained out, put in the other half of your sugar, and make
it a jelly, and when your quinces are clear, put them into the jelly,
and let them simmer a little; they will be very white; so glass them
up, and when they are cold, paper them and keep them in a stove.

_To make white Quince Marmalade_:--Scald your quinces tender, take off
the skin and pulp them from the core very fine, and to every pound