and boil them very leasurely till they are enough; then put in a little
Musk or Ambergreece with a little Rosewater, and boil them a little
more, and put them up; it is a very good Cordial, and will keep seven
years or more.


131. _To dry old Pippins._

Pare them, and bore a hole through them with a little Knife or Piercer,
and cut some of them in halves, take out the Cores of them as you cut
them, then put them into a Syrup of Sugar and water, as much as will
cover them in a broad preserving Pan, let them boil so fast as may be;
taking them sometimes from the fire, scumming them clean; when you
perceive your Apples clear, and Syrup thick, then take them up, and set
them into a warm Oven from the Syrup, all night, the next morning turn
them, and put them in again, so do till they are dry; if you please to
glister some of them, put them into your Candy-pot but one night, and
lay them to dry the next day, and they will look like Crystal.


132. _To preserve Bullace as green as grass._

Take them fresh gathered, and prick them in several places, scald them
as you do your green Peaches, then take their weight in fine sugar, and
make a Syrup with a little water, then put in your Bullace, and boil
them till they be very clear, and the Syrup very thick.


133. _To preserve Medlars._