Take the whites of eggs and beat them to a froth and when the froth is high dipe your fruits herbs or flowers and have some fine sugar double searched and while they are wet with the froth dipe in your herbs fruits or flowers into your sugar your fruit must be spent but your herbs and flowers will keep all the year. 347. _To preserve Chyna Oranges._ Take what quantity you please of chyna oranges and with a smaller grater grate off the yellow peel (the deepest and ripest oranges do best and clearest) let your grater be very clean else it will change the colour, and take great care you grate not to deep and as you grate them put them in water or they will turn blackish and when you have done them all wash them in 2 or 3 waters and have a kettle of clear water to set them over the fire for a quarter of an hour let them boyle in this first water then have another kettle of water boyling and shift them into it so shifting them into fresh kettles of boyling waters 5 or 6 times so boyling them till they be so tender as a straw may go through them then take them and with a penknife cut out a round piece in the bottome and keep it to go in again, after you have first taken out all the seeds very clean with your little finger and preserved them and are going to pot them up then only you must put in the piece you cut out as a Stople to them you must weigh them when they are boyled and to every pound of orange you must take 2 pound and a half of double refined sugar and to every pound of sugar you may put almost half a pint of fair water, divide your sugar into 3 parts then take one part and put into all the quantity of water stir it together in a great Skellet and set it on the fire and let it boyle a little and Scumme it clear then take it off the fire and let it be pretty coole then put in your oranges and set them on a soft fire and let them not boyle but simber a little while then take them off the fire puting your oranges 1^{st} into a pot and then pour on the sirrop to them and let them stand 3 days then take the oranges from the sirrop and put your sirrop into a skellet and put the second part of the sugar and pare and core and quarter 6 John apples and put them into your sirrop and set it on the fire leting it boyle quick till it be much thicker than it was before when you think it thick enough take it off y^e fire and let it be almost cold then put in y^e oranges again and set them on ye fire and let them simber half an hour as before turning them often (or they will not be all over of one colour) then take them off the fire and pot them up as before to stand 3 days more, and at the 3^d days end take out the oranges and put in y^e 3^d part of your sugar into the sirrop and 6 more John apples ordered as before in with the sirrop and boyle it very thick then take it off and set it acooling as before then put in the oranges and give them one boyling up or 2 but have a care in