often, and scum it clean; when you see it very clear and very thick, it
is enough; you must keep it in a Stove or some warm place.


174. _To preserve Damsons._

Take the fairest, not too ripe, and take their weight in Sugar, wet your
Sugar with a little water, boil it and scum it, then put in your Damsons
and boil them a little, then set them by till the next day, then boil
them till they be very clear, and take them from the fire sometimes, and
let them stand a while to keep them from breaking, when they are clear,
take them out, and put them into Glasses, and boil the Syrup to a Jelly
and pour on them; be very careful how you take them to put them into
your Pots or Glasses for fear of breaking them.


175. _To make Orange Marmalade._

Take half a Pound of Orange Chips tenderly boiled in several waters, and
beaten fine in a Mortar, then take a Pound of fine sugar, wet it with
water, boil it and scum it, then put in your Orange, and half a Pound of
Pippin also beaten fine, and let them boil together till they are very
clear; then put in the Juice of one Orange and one Limon, and stir it
well, and let it boil a while longer, and then take it off and put it
into Glasses.


176. _To make Jelly of Pippins._

Take Pippins, pare them thin into a long Gallipot, and set that into