_To preserve white Pear Plums, or green._


Take the Plums, and cut the stalk off, and wipe them then take the just
weight of them in Sugar, then put them in a skillet of water, and let
them stand in and scald, being close covered till they be tender, they
must not seeth, when they be soft lay them in a Dish, and cover them
with a cloth, and stew some of the the Sugar in the glass bottom, and
put in the Plums, strewing the sugar over till all be in, then let them
stand all night, the next day put them in a pan, and let them boil a
pace, keeping them clean scummed, & when your Plums look clear, your
syrup will gelly, and they are enough. If your Plums be ripe, peel off
the skins before you put them in the glass; they will be the better and
clearer a great deal to dry, if you will take the Plums white; if green,
do them with the rinds on.



_To preserve Grapes_

Take Grapes when they be almost through ripe, and cut the stalks off,
and stone them in the side, and as fast as you can stone them strew
Sugar on them; you must take to every pound of Grapes three quarters of
a pound of Sugar, then take some of the sower Grapes; and wring the
juyce of them, and put to every pound of Grapes two spoonfuls of juyce,
then set them on the fire, and still lift up the pan and shake it round,
for fear of burning to, then set them on again, & when the Sugar is