To preserve _Goosberries._ From the same.

The best Goosberries, for this Work, are the white _Dutch_ Goosberry, and
the Walnut-Goosberry. Take these, just when they are beginning to turn
ripe, pick off the Flower-tuft at the Ends, and stone them; then take to
every Pound of Fruit, one Pound and a quarter of fine Sugar beaten and
sifted. Boil the Sugar with a little Water to a Syrup, taking off the Scum
as it rises; then put in your Fruit, and boil them quick till they are
clear, and put them in Glasses, boiling the Syrup a little more; then pour
it upon them, and when it is cold, cover your Glasses close with Paper.



To candy _Eringo-Roots._ From Mr. _Lufkin_ of _Colchester._

Take the fairest Roots of Eringo, fresh taken out of the Ground, wash them
clean, and boil them in several Waters till they are very tender: wash them
again, and rub them with a Cloth, to dry as much as they will bear, without
breaking, or bruising; slit them, and take out the Pith, and twist two
together, like a Screw. Then take to every Pound of Root two Pounds of fine
Sugar powder'd, of which Sugar take one Pound at first, and boil it with
some Rose-Water, to a Syrup; and then put in your Roots, and boil them till
they are clear; then wet the rest of your Sugar with Rose-Water, and boil
it to a candy Height; then put in the Roots, and let them boil, shaking
them often over the Fire, and when you think they are enough, take them
from the Fire, and shake them till they are cold, and almost dry; then lay
them upon Dishes to dry thoroughly, and when they are done, put them up in
Boxes with white Paper, under and over them, then keep them in a dry place.