To preserve Ripe Apricocks   A:

Take to every Pound of Fruit all a pd & quarter of the finest Sugar, pounded & sifted; then nicely pare yr Apricocks & slip out the Stone; blanch the kernel & put it in its place again; bury the Apricocks in the Sugar you do them in, in the Preserving Pan; & let them stand 2 hours. Then to 4 pound of Apricocks put one pint of white Currant juice that has been run thro' a Jelly-Bag, (or if you have not that, Codling Liquor will do;) & set them on a gently Fire to boyl a little, then set them off to cool, & repeat the boyling in the same manner, several times in a day till the Syrrup is of a right thickness, & the Fruit quite clear. If any of the Apricocks break, as some will if they are too ripe, take them out, to make Apricock Jamm. Your Jam will will be the finest colour. & keeps the best if they are taken out before the Syrrup is quite boyl'd to the height.

To preserve Oranges   A:

Weigh yr Oranges; & to every pound, take a pound & half of fine Sugar; then rub them well with Salt, & wash it off in Water as you do them, so put yr Oranges in a large quantity of Water, which must be chang'd twice a day for 3 days; then tye them up singley in thin Cloths, & put them in Cold Water, and boyl them an hour and quarter; Then have your Syrrup ready boyl'd, a Pint of Water to every Pound of Sugar; so take the Oranges up one at a time, (for they will burst if they lye out of the Water) & pick out all the Pulp, but not the white; Then put yr Oranges into the Syrrup, & set them over a quick Fire, & boyl them half and hour; then set them by till the next day. Then boyl them again; & so do the third day till they are quite clear. Lemmons are done the same way; only they will not take so long in boyling; they are generally boyl'd in about 3 quarters of an hour. If the Water is shrunk in the boyling, so yt. ye are oblig'd to add more; (as it will, if ye don't put a large quantity at first) Then it must be boyling Water, that is put to 'em.

To make Imperial

Put 2 ounces of Cream of Tartar, & the Peel of four Lemmons, into 2 Gallons of Water; & a pound of the best Loaf Sugar. Set it over the Fire; & when it boyls up, stir it well; & let it boyl quick for half an hour; Then pour it into a Mug to cool, & cover it with a Cloth. When cold, strain it, & bottle it for use. The Lemmons must be pared very thin.

Wallnut Catchup

Take 100 of Nuts when you can put a Pin thro' them, bruise 'em small & strain 'em thro' a Flannen Bag; then boyl 'em & scum the Liquor well; put in of Mace, Cloves, & Nutmeg, & Pepper, 1/2 an ounce of each, a Pint of Vinegar and a spoonfull of Salt. Let it all boyl till 'tis as red as Claret. When cold, take out the seasoning, & bottle it up. Don't use it till 'tis 6 Months old. The longer 'tis kept, the better. It must the best white Wine Vinegar