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 and put them in again, and stir them well till they are all warm, then have clarified sugar, which boil to the first degree; when this is done, put it in an instrument of copper, made on purpose for the operation, and at the bottom of which there is a little hole, hang it up by a pack-thread string, that the sugar may fall from about a yard height into the pan where the corianders are; while the sugar falls into your pan keep stirring well your corianders, till you see they are well pearled over or rough and grainy; when they are sufficiently so, take them out and place them in the stove to finish drying.

Take any quantity of cinnamon, put it to soak in water for one day, then take it out and cut it length-ways into small fine pieces; put it in your pan and just heat it over a gentle fire, then take clarified sugar, which must be warm, and put a little of it in your pan; then stir it about with your hands, that those bits should not stick to each other till it is dry; give your cinnamon thus two or three bodies by keeping stirring with your hands till it is pretty well covered; afterwards continue to add sugar to it occasionally till you have brought it to the size you would have it; then proceed for the rest as directed for the coriander, till it has done pearling, when you may put it in the stove to finish drying.

Take any quantity of cardamums, put them in the oven to dry; when they are well dried, take them