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 let it stand to cool and settle; when it is cold, pour the clear liquor on the grapes, lay vine leaves on the top, tie them down close with a linen cloth, cover them with a dish, and let them stand twenty-four hours; then take them out lay them on a cloth, cover them out with another, and dry them between the cloths; then take two quarts of vinegar, one quart of spring water, and one pound of coarse sugar; let it boil a little while, skim it clean as it boils, and let it stand till it is quite cold; dry your jar with a cloth, put fresh vine leaves at the bottom and between every bunch of grapes, and on the top; then pour the clear off the pickle on the grapes; tie a thin piece of board on a flannel, lay it on the top of the jar to keep the grapes under the pickle, and tie them down with a bladder and leather; take them out with a wooden spoon; but be sure to make pickle enough to cover them.

Set spring water on the fire with a handful of salt; when it boils tie your fennel in bunches, put them into the water; just give them a scald, and lay them on a cloth to dry; when cold, put them in a glass, with a little mace or nutmeg, fill it with cold vinegar, lay a bit of green fennel on the top, and tie over it a bladder and leather.

Take the finest pippins you can get, free from spots and bruises, put them into a preserving-pan of