5. Being pared and cored, boil them up in sweet-wort and sugar, keep them in a glazed pipkin close covered.
6. Core them and save the cores, cut some of the crab-quinces, and boil them after the quinces be parboil’d &
taken up; then boil the cores, and some of the crab-quinces in quarters, the liquor being boild strain it thorow a strainer, put it in a barrel with the quinces, and close up the barrel.
[ To pickle Lemon.]
Boil them in water and salt, and put them up with white-wine.
[ To pickle any kind of Flowers.]
Put them into a gally-pot or double glass, with as much sugar as they weigh, fill them up with wine vinegar; to a pint of vinegar a pound of sugar, and a pound of flowers; so keep them for sallets or boild meats in a double glass covered over with a blade and leather.
[ To pickle Capers, Gooseberries, Barberries, red and white Currans.]
Pick them and put them in the juyce of crab-cherries, grape-verjuyce, or other verjuyce, and then barel them up.