nature of the Fruit you would have it resemble.


136. _To dry Pears without Sugar._

Pare them, and leave the stalks and pipps on them, then bake them in an
earthen pot with a little Claret Wine, covered, then drain them from the
Syrup, and dry them upon Sieves in a warm Oven, turning them morning and
evening, every time you turn them hold them by the stalk and dip them in
the Liquor wherein they were baked and flat them every time a little.

If you do them carefully they will look very red and clear and eat
moist, when they are dry put them up.


137. _To make Rasberry Wine._

Take Rasberries and bruise them with the back of a spoon, and strain
them, and fill a bottle with the juyce, stop it, but not very close, let
it stand four or five days, then pour it from the Grounds into a Bason,
and put as much White-wine or Rhenish as your juyce will well colour,
then sweeten it with Loaf Sugar, then bottle it and keep it, and when
you drink it you may perfume some of it with one of the Lozenges spoken
of before.


138. _To preserve Oranges in jelly._

Take the thickest rind Oranges, chipped very thin, lay them in water
three or four days, shifting them twice every day, then boil them in