the Cakes over with this Liquor, and close your Oven, and let them stand a
few Minutes longer.



To preserve _Bullace._ From the same.

Take your Bullace before the Frost has taken them; let them be fresh
gather'd, and clear Fruit, scald them in Water: then take their weight in
fine Sugar, with a little Water, and boil it to a Syrup; then put in your
Bullace, and boil them till the Syrup is very thick, and your Fruit very
clear.

To preserve green _Peaches._ From the same.

In some Gardens, where the Trees are pruned and ordered, by a skilful hand,
it is often that a Tree will be so full of Fruit, that it is necessary to
take away some, when they are green, that the others may swell the better.
As this sometimes happens with Peaches, so I shall here direct how to
preserve them. Scald your green Peaches in Water, then, with a Cloth, rub
the Down from them; then put them, in more Water, over a slow Fire, and let
them stew till they are green, keeping them cover'd. Then take their weight
in fine Sugar, and with some Water, boil it to a Syrup, taking off the Scum
as it rises; then put in your Peaches, and boil them till they are clear,
and put them up, with the Syrup, in Glasses, or Gally-pots; and when they
are cold, cover them with Paper. Note, You must gather your Peaches before
the Stone is hard in them, which you may know by putting a Pin through
them.