Stove; and in a Year's time a single Root will almost fill a Pot; so that
one might easily have enough of our own, to preserve every Year. We must
take them up, when they have no Leaves upon them; and then scald them in
Water, and rub them with a coarse Cloth till they are dry; then put them
into White Wine and Water, and boil them half an. Hour; then let them cool,
and boil them again half an Hour. Then make a Syrup with White Wine two
Quarts, half a Pint of Lime or Lemon-Juice, and two Pounds and a half of
fine Sugar, with two Ounces of the Leaves of Orange-Flowers. When these
boil together, put in your Ginger, and boil it gently half an Hour; then
let it cool in an earthen glaz'd Vessel, and continue to boil it every Day,
and cooling it till the Roots of your Ginger are clear. Then put it up in
Gallypots, or in Glasses, and cover them with Papers, to keep for use.



To make Paste of _Pippins,_ or other fine Apples. From the same.

Take large Golden-Pippins, or Golden-Rennets, and scald them, with their
Skins on; then pare them, and take out the Cores, and beat them in a Marble
Mortar very well, with a little Lemon-Peel grated. Take then their weight
of fine Sugar, and a little Water, and boil that in a Skillet to a candy
height; then put in your Apples, and boil them thick in the Syrup till they
will leave the Skillet, and when it is almost cold, work it up with fine
Loaf-Sugar powder'd, and mould it into Cakes, then dry them.



To preserve _Cornelian-Cherries._ From the same.

Take Cornelian-Cherries, when they are full ripe, and take their weight in