171. _To preserve ripe Apricocks._

Take them and stone them, and weigh them, and to every Pound of
Apricocks take a Pound of fine Sugar beaten small, then pare your
Fruit, and as you pare them, cast some Sugar over them, and so do till
all be done, then set them on the fire, and let the Sugar melt but
gently, then boil them a little in the Syrup, and set them by till the
next day, then boil them quick, and till they be very clear, then put
them in Pots, and boil the Syrup a little more, and put it to them, if
you would have them in Jelly, you must put some of the Infusion of
Goosberries, or of Pippins into your Syrup, and add more Sugar to it.


172. _To preserve Cornelions._

Take the fairest and weigh them, then take their weight in Sugar, and
lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till
all be in, and let your last Lay be Sugar, then put a little water into
the midst of the Pan, and set it on the fire, and when the Sugar is
melted boil them up quick, and take them often and shake them, and scum
them, when you do perceive them to be very clear, they are enough.


173. _To make Marmalade of Cornelions._

Take them and stone them, and weigh them, and to every pound of Fruit
take a pound of Sugar, wet it with water, and boil it to a Candy height,
then put in your Fruit and boil it very clear and quick, and shake it