them well, and as soon as they grow tender take them off from the
fire, and let them stand two dayes in the Syrupe, then take them
out, and lay them on a fine plate, and so dry them in a Stove.


[Illustration: Aprecocks]


_Clear Cakes of Quinces, or Apricocks._

Take of the best _Sugar_ finely beaten and searced, one pound, to
a pound of _Quinces_, or _Apricocks_, set your _Sugar_ upon a chafin-dish
of coales, and dry it above halfe an houre, then cooling it, stir into
it a little _Musk_ and _Ambergreese_ finely beaten, and powdered,
then pare your _Quinces_, and boyle them in faire water whole, till
they be tender and not covering them for so they will be white;
then take them, and scrape off all the _Quince_ to the coare, into a
silver dish, and boyle it therein till it grow dry, which you shall
perceive by the rising of it up, when it is thus well dryed, take it
off, let it coole, and strew on the _Sugar_, letting some other to
strew it, till it be all throughly wrought in, then lay it out on
glasses, plates, or prints of Flowers, or letters, an inch thick, or
lesse as you please.


_The best way to Preserve Apricocks_

Take the weight of your _Apricocks_, what quantity soever you
mind to use, in _Sugar_ finely beaten, pare and stone the _Apricocks_,
and lay them in the _Sugar_, in your preserving pan all night, and in