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 put them by in the syrup till next day, then boil them gently again when the syrup is pretty thick, and will stand in round drops; when it is cold, they are enough; and may be put into a gallipot for use.

Let the mulberries not be too ripe, but rather a reddish green, and tart; having prepared a quantity of sugar equal to the mulberries, and brought it to its blown quality, throw in the mulberries, and give them a covered boiling; the sugar also may be melted with the juice of mulberries to clarify it; when they have boiled; take the pan from the fire, scum it, and set it in the stove till next day; then take them out, drain them from the syrup, and put them up in boxes for use.

Pare your walnuts til only the white appears, and be careful in doing them that they do not turn black, and as fast as you do them throw them into salt and water, and let them lie till your sugar is ready; take three pounds of good loaf sugar, put it into your preserving-pan, set it over a charcoal fire, and put as much water as will just wet the sugar, let it boil; then have ready ten or twelve whites of eggs strained and beat up to a froth; cover your sugar with a froth as it boils, and skim it; then boil it, and skim it till it is as clear as chrystal, then throw in your walnuts; just give them a boil till they are tender, then take them out, and lay them in a dish to cool; when cool, put them in your preserving-pan, and when