Ir stones, then take to every pound of _Medlers_, three quarters of a pound of _sugar_, and a quarter of a pint of
_Rose water_, seeth your Syrupe, scumming it clean, then put in your _Medlers_ one by one, the stalks downward, when your Syrupe is somewhat coole then set them on the fire againe, let them boyle softly till the Syrupe be enough, then put in a few _Cloves_ and a little _Cinamon_, and so putting them up in pots reserve them for your use. [Illustration: Medlers] _To make a Tart of Medlers._ Take _Medlers_ that be rotten, and stamp them, and set them upon a chafin dish with coales, and beat in two yolks of Eggs, boyling till it be somewhat thick, then season it with _Sugar, Cinamon_, and _Ginger_, and lay it in paste. * * * * * _Of Cucumbers._ _How to keep Cucumbers._ Take a kettle big enough for your use, halfe full of water, make it brackish with salt, boyle therein ten or twenty _Cucumbers_, cut in halves, then take the raw _Cucumbers_, being somewhat little, and put them into the vessell wherein you will keep them, and when your liquor is cold straine so much of it into them, as may keep the _Cucumbers_ alwayes covered. _To keep boyled Cucumbers._ Take a kettle of water, put salt to it, boyle it well, then take your raw _Cucumbers_, put them into it, and keep them with turning up and downe very softly, till they be as it were per-boyled, then take them out, and lay them aside till they be cold, then put them up in the vessel you will keep them in, and when the liquor is cold, straine it into them, till they be all covered. _To Pickle Cucumbers to keep all the yeare._ Pare a good quantity of the rindes of _Cucumbers_, and boyle them in a quart of running water, and a pint of wine _Vineger_, with a handfull of _salt_, till they be soft, then letting them stand till the liquor be quite cold, pour out the liquor from the rinds, into some little barrel, earthen pot, or other vessel, that may be close stopped, and put as many of the you
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