of water, putting into the boyling thereof, halfe a quarter of
_sugar_, then take the liquor, straine it through a haire strainer, and
while it cooleth cut off the stalks and heads of the fairest
_Goose-Berries_, being very carefull you cut not the skin of them
above or below; put them into a gally pot, and pour the liquor in
after them.

_Purslaine_ must be used as you doe the _Goose-Berries_.


_The best way to Preserve Goose-Berries_.

Gather them with their stalks on, cut off their heads, and stone
them, then put them in scalding water, and let them stand therein
covered a quarter of an hour, then take their weight in _sugar_
finely beaten, and laying first a lay of _sugar_, then one of your
_Goose-Berries_, in your Preserving Skillet or pan, till all be in,
putting in for every pound of _Goose-Berries_, six spoonfulls of water,
set them on the embers till the _sugar_ be melted, then boyle them up
as fast as you can, till the Syrupe be thick enough, and cold, and then
put them up. This way serves also for _Respasses_ and _Mulberries_.

* * * * *




_Of Plums._