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Take the great Gascoyne grapes when they are green, before they are too ripe, and prick every one of them; to every pound of grapes add a pound and a quarter of sugar; make a syrup with the verjuice of the grapes stained; when your sugar is made clear and perfect, put in your grapes strained into juice; put them in a deep bason, cover them close, and set them on a pot of scalding water to boil; when your grapes are tender, take them up, boil the syrup a little more, and betwixt hot and cold, put them in broad glasses or gally-pots (which is better than glasses, as you must lay one cluster above another); then put a paper over them and tie them up.

Take some close bunches of red or white grapes, before they are too ripe, and put them into a pan, with a quarter of a pound of sugar-candy, and fill the jar with brandy; tie it close, and set them in a dry place.

Set some mulberries over the fire in a skillet, or preserving pan; draw from them a pint of juice when it is strained; then take three pounds of sugar, beaten very fine, wet the sugar with the pint of juice; boil up the sugar and skim it, put in two pounds of ripe mulberries, and let them stand in the syrup till they are thoroughly warm; then set them on the fire, and let them boil very gently; do them but half enough, and put