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{52}To drye them naturall

Take the Plumes, and lay them all night in sweet wort
and on the morrow lay them on a pie plate, and halfe
bake them, and then set them into the ouer with a
gentle heate, soe day by day till they be dry, soe you
may boile them and keepe them all the yeare, in this
like sorte you may pippins or peares, your Apricockes
will looke as, cleare as amber.

{53}To make Paste of Orenges
and Lemons

Take orenges and lemons and boile them in spring
water, shift them a dozen times in the boiling out
of boiling water into boiling water, to the first water
put in a handfull of salt, to . 2 . or . 3 orenges that
will preserue the colour and keepe them from
shrinking, take as much sugar as they doe weigh
refine it & scume it cleane then straine the papper
of an orenge or lemon in a thin caskon canuas,
then put the papper into the hot sugar, being
boiled of a candy height, then boile it with stirring
and fashion it as you please

{54}To Candy Cleare Rock Candy
roots, fruites spices or flowers

Take fruit or rootes and preserue them & dry
them againe, take spices and flowers and boile them
in a syrop of sugar, till it be sugar againe then take
them and spread them upon a sheate of paper then
lay them uppon round wiers, in an earthen panne
then take as much sugar as will fill your panne
and refine it, and boile it to a Candy height then
powre it into your panne amongest your fruits and
flowers, then spot it in a Chemney corner upon
a Cushion and couer it with a blancket foure
double, and soe let it stand warme to dry an houre
after the Syrop is out of it, then picke by the wyers
and take off the fruits and lay them uppon a
paper, then set . 2 or . 3 houres before the fire
to drie, then box it and keepe it all the yeare

{55}To Candy Aringoe rootes.

Take Aringoe rootes, new gathered smooth
without Jointes and boile them in spring water
the water boyling before you put then in, then
boile them as a parsenep, then slit them off
the way cleane throughout, and take the pith out
of them, & peele them then wash them in many
waters milke warme then dry them uppon a
linnen cloth and playte them 3 . and 3 together
tyed with a threed together, att both endes, then
take as much sugar as they weigh, and as much water
as will make a Syrop to couer them, halfe of it Rose
water and the other, cleane water, then refine the sugar
{and.}