Take Spices or flowers or any dryed sucket any fruits after they be
preserved and dry again lay them upon round wyers in an earthen pan
the pan narrow at the bottom and broad on the top and take as much
refine Sugar or Craseel powder you must neither take barberry Sugar nor
maderous they are to fat put to it as much water as will melt it that
is half a pint to every pound and something more and when your Sugar
is all melt’d take the white of an egg and a dozen spoonfulls of fair
water beat it together in a bason w^{th} a burchen rod till it come to
a froth then put the froth of the egg into the hot Sirrop set it on the
fire again and when it is boyled and when it riseth drop a drop or 2 of
cold water amongst it then set it on the fire and scumme it then boyle
it to a candie hight that is when it will draw like a thread between
your finger and your thumbe then pour it seething hot into your pan
amongst your fruit set it upon a cushen in a warme chimney corner cover
it close with a blancket on the morrow pour out all the Sirrop that
will run from it and then set your pot in a warme place again to dry
pick up your wyer take of all your fruits lay them on paper to dry y^n
box y^m.