_To preserve Damsins, red Plums or black._

Take your Plums newly gathered, and take a little more sugar than they
do weigh, then put to it as much water as will cover them; then boil
your syrup a little while, and so let it cool, then put in your Damsins
or Plums, then boil them leasurely in a pot of seething water till they
be tender, then being almost cold pot them up.



_To dry Pippins or Pears._

Take your Pippins, Pears, Apricocks, pare them, and lay them in a broad
earthen pan one by one, and so rowl them in searsed Sugar as you flower
fried fish; put them in an Oven as hot as for manchet, and so take them
out, and turn them as long as the Oven is hot; when the Oven is of a
drying heat, lay them upon a Paper, and dry them on the bottom of a
Sieve; so you may do the least Plum that is.



_To dry Pippins or Pears another way._

Take Pippins or Pears, and lay them in an earthen Pan one by one, and
when they be baked plump and not broken, then take them out, and lay
them upon a Paper, then lay them on a Sieves bottom, and dry them as you
did before.