with a cloath, and prick them with a knife, and quaddle them in
two waters, close covered, then take a pound of Clarified _sugar_,
and a pint of _Apple water_, boyle them well together (keeping
them well scummed) unto a Syrupe, and when your _Bullases_ are
well dript from the water, put them into the Syrupe, and warm
them three or four times at the least, at the last warming take
them up, and set them a dropping from the Syrupe, and boyle
the Syrupe a little by it selfe, till it come to a jelly, and then between
hot and cold put them up to keep for all the year.


_To Preserve Pares, Pare-Plums, Plums._

First take two pound and a halfe of fine _sugar_, and beat it small, and
put it into a pretty brasse pot, with twenty spoonfulls of _Rose-water_,
and when it boyleth skim it clean, then take it off the fire,
and let it stand while it be almost cold, then take two pound of
_Pare-plums_, and wipe them upon a faire cloath, and put them into
your Syrupe when it is almost cold, and so set them upon the
fire againe, and let them boyle as softly as you can, for when they
are boyled enough, the kernels will be yellow, then take them
up, but let your Syrupe boyle till it be thick; then put your
Plums upon the fire againe, and let them boyle a walme or two,
so take them from the fire, and let them stand in the vessell all
night, and in the morning put them into your pot or glasse, and
cover them close.

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