Take your goosberries the fairest you can get or your plummes and slit
them on the side with a penknife or on the top and lay them in hot
water and so let them lay in the hot water till they be tender as you
will have them at all then take them out and put them into cold water
your goosberrys or plummes and let them lay a week or 10 days till the
water be very sharpe of the taste but the angelicoe must lay in water
but 4 days then make a very strong sirrop and so boyle them up you must
keep your angelicoe a fortnight in your sirrop then take it out of your
sirrop and lay it on a confectioners wyer to dry over a charcole fire
throughly kindled that there be no smoake in the kindled coales of
either wood or cole if you have occasion to dry oringes or lemons keep
y^m in a strong sirrop till a day or 2 before you use them and dry them
after the same manner they will be dry in half an hour or Less, dry
without & moist within and this way will make your fruit green enough
without any peeling and also your angelicoe.