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 in the same water with the vine leaves; it must be quite cold, or it perhaps may crack them; put a little roach allum, and set them over a very slow fire till they are green {which will be in about three or four hours), then take them out, and lay them on a sieve to drain; make a good syrup, and give them a gentle boil once a day for three days, after which put them into small jars. Cover them with brandy-paper, and keep them for use.

To preserve Green Pease.

Shell fine young pease, and put them into boiling water with some salt; after boiling five minutes, drain them in a cullender, and put them on a cloth doubled five or six times, on a table; let them lie free, in order to dry. Your bottles should be prepared before-hand, and be quite clean and dry. Fill them with the pease, and put on the top some mutton fat tryed; tie a bladder with a thin board or lath over them, and let them be put in cool dry closet or cellar; boil your water when you use them, and put in a little butter, salt, and sugar; and as soon as they are enough, drain them, and put them into a sauce-pan with some butter, and shake it while it is melting. Pease done this way will keep good till Christmas.

Split the nectarins, and take out the stones; then put them into clarified sugar, and boil them round till they have well taken the sugar; take off the scum, cover them with a paper, and set them by; the next day boil a little more sugar, till it blows very strong, put it to the nectarins, and give them a good boil; take off the scum, cover them