243. _To make Bisket of Potato-Roots or Parsneps._
Take their Roots boil'd very tender, and beat them in a Mortar with
their weight of searced Sugar, then put in a little Gum dragon as
before, beat them to a Paste, and mould them up with Sugar searced, and
make them up in what shape you please, and dry them.
244. _To pickle Oranges or Limons, taught me by a Seaman._
Take those which are free from any spots, and lay them gently in a
Barrel, then fill up the Barrel with Sea-water, and so cover your Vessel
close, for want of Sea-water, you may take fair water, and make it so
strong with Bay Salt, that it will bear an Egg, and put to them in like
manner.
245. _To keep Grapes fresh and green, taught me by a Sea-Captain._
Take your fairest Grapes without any blemish, then lay some Oats in a
Box; and then a Lay of Grapes, and then more Oats, and so do till you
have laid all in, then cover the Grapes well with Oats, and close your
box fast that no Air get in.
246. _To dry Grapes to keep longer._
Take your best Clusters and hang them up in a Room upon Lines, and be
sure you do not let them touch one another, they will keep four months.
247. _To make Marmalade of Oranges or Limons._
Boil the Rinds of them in several Waters till they be very tender, beat
them small with their weight of Pippins, then take the weight of all in
fine Sugar, and to every Pound of Sugar, a Pint of Water, boil your
Water and Sugar together, and make a Syrup, then put in your Pulp, and
boil it a good while till it be clear, then put in the Juice of some
Orange and Limon, so much as will give it a fine taste, then boil it a
little longer till you see it will jelly very well, then put it into
Glasses, and keep it in a reasonable warm place; this is very Cordial,
and stoppeth Rheum.
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