Take the fairest Apricocks you can get, and parboil them very tender, then take off the Pulp and their weight of Sugar, and boil the Sugar and Apricocks together very fast, stir them ever lest they burn to, and when you can see the bottom of the Skillet it is enough; then put then into Cards sowed round, and dust them with fine Sugar, and when they are cold stone them, then turn them, and fill them up with some more of the same stuff; but you must let them stand for three or four dayes before you turn them off the first place; and when you find they begin to candy, take them out of the Cards, dust them with Sugar again; so do ever when you turn them.
To preserve Barberries the best way.
First stone them and weigh them, half a pound of sugar to half a pound of them, then pair them and slice them into that liquor, take the weight of it in sugar; then take as many Rasberries as will colour it, and strain them into the liquor, then put in the sugar, boil it as fast as you can, then skim it till it be very clear, then put in your Barberries, and that sugar you weighed, and so let them boil till the skin be fully risen up, then take them off, and skin them very clean, and put them up.
To make Lozenges of Red Roses.
Boil your sugar to sugar again, then put in your Red Roses being finely beaten and made moist with the juyce of a Lemmon, let it not boil after the Roses are in but pour it upon a Pye-plate, and cut it into what form you please.
To make Chips of Quinces.
First scald them very well, then slice them into a Dish, and pour a Candy Syrup to them scalding hot, and let them stand all night, then lay them on plates, and searse sugar on them, and turn them every day, and scrape more sugar on them till they be dry. If you would have them look clear, heat them in syrup, but not to boil.