Prick the pears through in six places, scald them till they are tender, cut the rind smoothly off, put them into cold water with some allum in it to keep them white, and having remained in that state three hours, shift them into a thin sugar, and give them a gentle heat every day for three or four days; then drain them; and having added some sugar to the syrup, and boiled it to the degree called pearled, put in the pears, and boil all up together: proceed in this manner, till the syrup becomes thick, then colour some of the pears red, and set them by.
To preserve Green Leaves.
Take grape leaves, strawberry leaves, or any other leaves: let them remain four hours in cold spring water, then take them out and put them into some sugar, give them a gentle boil, take them off, and set them by for use.
N.B. They are convenient for putting under fruit in plates.
To preserve Green Grapes.
Having selected the largest and best grapes before ripe, cut a small slit in each, and scald them; after remaining two days in the water they are scalded in, drain, put them into a thin sugar; give them a heat over a slow fire, and thus proceed for three days: then drain them, and adding to the syrup some sugar, boiled to the highest degree of what is called blown, put in the grapes, and let all boil up together; skim well, and set them by for use.
To preserve Wine Sour Plums.
These plums are the best species for preserving, on account of their tartness, and should be treated in the same manner as damascenes, only they will require from their size a longer time in preparation.
To preserve Green Limes.
Having scalded the limes till they are tender, and taken out the cores, put them into a thin sugar, and give them a gentle boil: then set them by and give them a gentle heat three times for three days, by which time they will become as green as grass: having boiled the syrup till it become ropy, put in the limes, boil up all together, and the fruit will be fit for use.