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 do, the syrup will be lost, by reason it will become muddy, and then you will be obligated to make your jelly with all fresh sugar, which will be too sweet; but when codlings are of an indifferent bigness, draw a jelly from them as we have directed from pippins; then drain the apricots from the syrup, boil it and strain it through your straining bags: then boil some sugar, proportionably to the quantity of apricots you design to put up, till it blows; then put in the jelly, and boil it a little with the sugar; then put in the syrup and the apricots, and give them all a boil together till you find the syrup will become a jelly; then remove them from the fire, scum them well, and put them into your pots or glasses, observing, as they cool, if they be regular in the glasses, to sink and disperse them to a proper distance, and, when quite cold, to cover them up.

Draw a jelly from codlings, and when they are boiled enough, take as much jelly as sugar, boil the sugar to blow very strong; then put in the jelly, give it a boil, and put it to the chips; give all a boil, scum them, and put them into your glasses.

Take the long, large bell, or rouson grapes, pick the stalks off, stone them, and put them into boiling water; give them a thorough scald, take them from the fire and cover them down close; so that no steam can come out; then set them upon a very gentle fire, so as not to boil, for