Gather the fairest round goosberrys when they are at their full bigness & before they begin to be soft when they are new gather’d cut off the black tops and stone them strewing fine Sugar upon them as you Stone them then to 3 quarters of a pound of stoned goosberrys take a pound of double refined Sugar finely beaten and lay half of it in the bottom of your pan then lay in your goosberrys one by one all over upon the Sugar, then put in y^e rest of your Sugar but keep a Spoonfull or more of it to Strew upon it in the boyleing then Stamp a few goosberrys the black being taken off and Strain the juice out of them and of that juice put in 12 Spoonfulls to this proportion drop it out of the Spoon all over the Sugar and goosberrys then set them on a very quick fire to boyle as fast as you can to boyle up to the top of the pan then take them off and shake the pan and strew on some of the Sugar and presently set it on the fire again to boyle up then take it off and shake it and set it on again to boyle fast and when you see the goosberrys look very clear take them off and when they are a little cold put them up in glasses take them up with Sirrop for if you take them without the Sirrop they will not be plump then put them up but let them not be covered till they are cold you must try to see whether the Sirrop will jelly before you put them up. 106. _To Preserve Sweet Lemons or Oranges._ Take your oranges and pare them very thin and lay them all night in cold water then boyle them half an hour and put them into cold water y^n make holes on the top where the stalk growes and take out the seeds as clean as you can and let them lay in that water till the next day then boyle them again almost half an hour then take them up and Set them upon a double cloth and cover them with a cloth till they be almost cold then weigh them and take to every pound of orange a pound and half of Sugar and to every pound of Sugar a wine pint and half of water boyle your sirrop and strain it and when it is almost cold put in your oranges and boyle them with a soft fire till they look clear and the Sirrop of a good hight about a fortnight or 3 weeks after take your Sirrop from your oranges and boyle it again and when it is cold put your oranges in it and keep it in glasses. y^e great red oranges will do best this way. 107. _To make Black Puddings._ To make 3 dozen of puddings take a quarter of a peck of grots and 2 quarts of milk boyle it and then put in your grots and stire them close and let them stand all night and in the morning take 2 handfulls of sweet herbs Shred small, and one pint of blood 3 pounds of Suit Shred Small put all these things to your grots and season it with a little cloves & mace one nutmeg pepper & one ounce of annyseeds and Salt 6 eggs whites and all. 108. _To make White Puddings._