Your Apricoks and Peaches must be stoned & pared, but the Pear-Plums
must not be stoned nor pared. Then take a little more Sugar than they
weigh, then take as much Apple water and Sugar as will make a Syrup for
them, then boil them as you do your Pippins, and Pot them as you do the
Pippins likewise, &c.



_To preserve Pippins, Apricocks, Pear-Plums, or Peaches green._

Take your Pippins green and quoddle them in fair water, but let the
water boil first before you put them in, & you must shift them in two
hot waters before they will be tender, then pull off the skin from them,
and so case them in so much clarified Sugar as will cover them, and so
boil them as fast as you can, keeping them from breaking, then take them
up, and boil the syrup until it be as thick as for Quiddony; then pot
them, and pour the syrup into them before they be cold.

Take your Apricocks and Pear-Plums and boil them tender, then take as
much Sugar as they do weigh, and take as much water as will make the
syrup, take your green Peaches before they be stoned and thrust a pin
through them, and then make a strong water of ashes, and cast them into
the hot standing lye to take off the fur from them, then wash them in
three or four waters warm, so then put them into so much clarified Sugar
as will candy them; so boil them, and put them up, &c.



_To dry Pippins, or Pears without Sugar._