Take your rasberrys and infuse them in a stone jug and when they are tender mash them small and take the weight of them in Sugar put the Sugar into a preserveing pan put as much fair water to it as will melt it and let it boyle to a candie hight then put in your rasberrys take it off ye fire and Stir it well and put it in your glasses and in 2 days turn it on glass plats.
73. To make Sirrop of Clove Gilly Flowers or Violets.
Take to a pound of flowers 2 pound of Sugar then put your flowers and Sugar into a Stone jug a laying of flowers and one of Sugar till they are all in then set it in water over the fire to infuse and stop it in close when the Sugar is dissolved it is enough then strain it out and set it over the fire in a Skillet till it be ready to boyle then scumme it clean and when cold bottle it.
74. To preserve Rasberrys.
Take rasberrys and infuse them to make your jelly then take your fairest rasberrys and put into the jelly and take the weight in Sugar and as much water as will melt it Set it on the fire and let it boyle and Scumme it well then put in the jelly and rasberrys and let it boyle a pace till they are enough then put them in your glasses but let the jelly boyle a little longer then put it to them.
75. To dry Peaches.
Pare and scauld your fruit very tender then take the stones out of them and lay them on a cloth to dry then take the weight of them in Sugar and boyle it to a candie hight and put your fruit in it and let it stand till the Sugar be melt’d and the next morning warm them and so do in the afternoon do so 3 days but never let them boyle So lay them on glasses to dry.
76. To make Paste of Peaches.
Scauld them very tender and mash them through a Sive and put as much of the juice of Spinage to it as will colour it green then dry it over coles and boyle the weight of it in Sugar to a candie hight and put in your pulp and stir it well together but not let it boyle then drop it on glasses to dry.