the same.

Take the large Roots of Ginger, and pour scalding Water upon them; and when
that is cool, pour on some more scalding Water: and so repeat the same till
the seventh or eighth time, or till you find the Ginger soft, and very much
swell'd. Then warm some White Wine, and put it in that, for a few Hours,
stirring it frequently while it is in any of the Liquors. Boil the last
Liquor with fine Sugar to a Syrup; then put in your Ginger, and boil it for
some time; then set it by till the next day, and repeat the boiling of the
Ginger, adding every now and then a little White Wine, till the Ginger
begins to look a little clear; and when it is cold, put it into Glasses, or
glazed Jars, stopping it close.



_Marmalade_ of _Oranges_ and _Lemons._ From the same.

It is necessary to boil the Rinds of each in several Waters, till the
Bitterness is lost, and that they are reduced to a tenderness, such as you
like; then beat them in a Marble Mortar with as much of the Pulp of
Golden-Pippins, or Golden-Rennets, as you think proper. Then take their
weight of Sugar well powder'd, and a Pint of Water to every Pound of Sugar;
boil your Sugar and Water, and when you have made a Syrup, put in your
Pulp, and boil them all together till they are clear. Then put in the Juice
of Oranges and Lemons, so much as will give you the Taste you desire; then
boil it over again till it jellies, and put it into Glasses, Keep this in a
dry Place.