360. To make Sugar Jumballs.
Take the best sort of gume dragon the weight of 6 pence steep it in a good spoonfull of rose or orange flower water then beat an egg to froth and let it stand to settle put the juice of a fair lemon into it and when it hath stood a while strain it out clear then take a quarter of a pound of double refined Sugar well sifted put it into a marble morter with some ambergreese prepared then put in your gum and a little spoonfull of the pure froth of the egg so grind it altogether now and then puting in a spoonfull of sugar which you must keep out, if it grow dry in ye doing put in a drop or 2 of juice of Lemon in a quarter of an hour they will beat easie sift some sugar on a paper take out the stuff which must be as thick as pap rowle it with your fingers into what form you please but first sift Sugar on your paper you bake them on and set them in the oven when white bread comes forth when they rise they are enough and when you take them off the papers and your oven cooled set them in again one night.
361. To make Gooseberry Wine.
Take a skillet with a quart or 3 pints of goosberries full ripe to a quart of Spring water set them on a soft fire and let them stand till the water taste sharpe of ye goosberrys but let them not break to pieces for that will make your liquor thick then strain it and boyle it again half as clear then set it in an earthen pan leting it stand till the next day then bottle it up with 3 ounces of Sugar to each bottle. Stop it not till it hath done working but then very close. redd goosberries make a very pretty wine.
362. Balls to take Stains out of Linnen.
Take 4 ounces of hard white soap beat it in a morter with 2 small lemons the outward peel pared off and as much rock allome as a small nut and when all these are well mixt make it up in balls Rubbing the stains therewith wetting it in fair warme water till you see all out.
363. To Pickle Green Ashen Keys, Elder Buds, Broom Buds, or ye like.
Take any of them severall and put them in linnen bags let them lay in vinegar & salt 8 or 9 days then set them in a pot of water close cover’d on a gentle fire till they look green which will not be under a day or 2s greening and when they are cold put them in the pickle which must be the vinegar and salt they were steep’d in very well boyled.
364. To Preserve White Pear Plummes Green.
Take them about the end of July or when they are at their full bigness wipe them well then set on a skellet of fair water and when it boyles put in your Plummes and cover them up close and when your plumme begins to blister take them out of the water and peel off their skins then weigh them and to every pound of plummes allow a pound and 2 ounces of Sugar well beaten then set on a skillet of water and when it begins to boyle then put in your plummes again and let them boyle softly till they change their colour from yellow to green then take them off and cover them close and let them stand a quarter of an hour then strew on a handfull or 2 of your weighed Sugar on your plummes in the preserving pan you will preserve them in laying them one by one in your pan on your first part of your sugar and then throw on the 2d part over them and as much water as will dissolve your sugar and let them boyle softly least they break in less than 1 hour they will be enough as you will find by the greeness of the sirrop then take out your plummes and put in your last quantity of Sugar to clear and thicken your sirrop and pour it on your plummes in your pot and when through cold tye them close & keep them for your use but if your sirrop grow thin never boyle your sirrop & pour it hot on your plummes & besure when you preserve them to boyle them in such a pan as you may lay them one by one yt you may turn them as you see occasion.