Take quinces and boyle them in their skin then strain all the pulpe from y^e coare strain it through a piece of cushen canvis take as much sugar as y^e pulpe do weigh put to it twice as much water as will melt it that is half a pint to every pound of Sugar boyle it to a candie hight dry the pulpe upon a chaffendish of coles then put the Sirrop and the pulpe hot together boyle it with stiring until it will lye upon a pye plate even as you laye it and run no broader, then faishion it some like leaves and some like letters so put your pye plate in a warme stove or oven set it upon 2 billets of wood from the hearth of the oven all one night, on the morning turn it & so set it in the like heat again and every day turn it till it be dry. 425. _To make Marmalade of some of these Quinces._ Take some of this paste after it be placed upon the pye plate and boyle it untill it will come clean from the bottom of the posswett and then box it that is all the Difference between paste and marmalade. 426. _To make Paste of Oringes and Lemons._ Take your oringes well coloured boyle them tender in water Shifting of them 6 or 7 times in the boyling put into the first water a handfull of salt and then beat them in a wooden bowle with a wooden pestel strain them through a piece of cushen canvis take the weight of them in Sugar and some what more then boyle it and dry & fashion it as before in ye 424 Re^{ct}. 427. _To make Paste of any tender Plummes._ Take any tender plummes and put them in an earthen pot and put your pot into a pot of Seething water and when they are dissolved strain all y^e water or liquor from them through a fair cloth and set the liquor by to make quiddenye of then strain the pulpe through a piece of cushen canvis take as much Sugar as the pulpe do weigh put to it as much water as will melt it and boyle it to a candie hight and boyle the pulpe of the plummes very well upon a chafendish of coles and put them hot together so boyle them with stiring then lay them upon a pye plate and fashion it & dry it as before put some pulpe of apples amongst the plumme pulpe or it will be tough. To make marmalade of these plummes there is no difference but boyle it higher then your paste till it come clean from the bottom of ye skillet then box it. 428. _To make Conserve of any of these Fruits._ When you have boyled your paste before said ready to fashion upon the pye plates put it up in gallypots and never dry it and that is all the Difference between conserve and paste, and so you may make conserve of any fruits this is for all hard bodyed fruits as quinces, pippins, oringes & lemons. 429. _To make any Conserve of tender Fruits._ First dissolve your plummes as you did to make your paste strain through the liquor and pulpe and all to every pint of that take 3 quarters of a pound of Sugar and so boyle it untill it be somewhat thick that when you lay some of it upon a cold dish it will run no broader then pot it up.