46. BARBERRY DROPS.
When the barberries are full ripe, pull 'em off the stalk, put them in a pot, and boil them in a pan of water till they are soft, then pulp them thro' a hair-sieve, beat and searce the sugar, and mix as much of the searc'd sugar with the pulp, as will make it of the consistance of a light paste; then drop them with a pen-knife on paper (glaz'd with a slight stone) and set them within the air of the fire for an hour, then take them off the paper and keep them dry.
47. To candy ORANGES whole another Way.
Take the Seville oranges, pare off the red as thin as you can, then tie them in a thin cloth (with a lead weight to keep the cloth down) put 'em in a lead or cistern of river water, let them lie five or six days, stirring 'em about every day, then boil them while they are very tender, that you may put a straw thro' them; mark them at the top with a thimble, cut it out, and take out all the inside very carefully, then wash the skins clean in warm water, and set them to drain with the tops downwards; fine the sugar very well, and when it is cold put in the oranges; drain the syrrup from the oranges, and boil it every day till it be very thick, then once a month; one orange will take a pound of sugar.
48. To candy GINGER.
Take the thickest races of ginger, put them them in an earthen pot, and cover them with river water; put fresh water to them every day for a fortnight; then tie the ginger in a cloth, and boil it an hour in a large pan of water; scrape off the brown rind, and cut the inside of the races as broad and thin as you can, one pound of ginger will take three pounds of loaf sugar; beat and searce the sugar, and put a layer of the thin-slic'd ginger, and a layer of searc'd sugar into an earthen bowl, having sugar at the top; stir it well every other day for a fortnight, then boil it over a little charcoal; when it is candy-height take it out of the pan as quick as you can with a spoon, and lie it in cakes on a board; when near cold take them off and keep them dry.
49. To preserve WINE-SOURS.
Take wine-sours and loaf sugar an equal weight, wet the sugar with water; the white of one egg will fine four pounds of sugar, and as the scum rises throw on a little water; then take off the pan, let it stand a little to settle and skim it; boil it again while any scum rises; when it is clear and a thick syrrup, take it off, and let it stand till near cold; then nick the plumbs down the seam, and let them have a gentle heat over the fire; take the plumbs and syrrup and let them stand a day or two, but don't cover them; then give them another gentle heat; let them stand a day longer, and heat them again; take the plumbs out out and drain them, boil the syrrup and skim it well, then put the syrrup on the winesours, and when cold, put them into bottles or pots, tie a bladder close over the top, so keep them for use.