in the same water with the vine leaves; it must be quite cold, or it perhaps may crack them; put a little roach allum, and set them over a very slow fire till they are green {which will be in about three or four hours), then take them out, and lay them on a sieve to drain; make a good syrup, and give them a gentle boil once a day for three days, after which put them into small jars. Cover them with brandy-paper, and keep them for use.
To preserve Green Pease.
Shell fine young pease, and put them into boiling water with some salt; after boiling five minutes, drain them in a cullender, and put them on a cloth doubled five or six times, on a table; let them lie free, in order to dry. Your bottles should be prepared before-hand, and be quite clean and dry. Fill them with the pease, and put on the top some mutton fat tryed; tie a bladder with a thin board or lath over them, and let them be put in cool dry closet or cellar; boil your water when you use them, and put in a little butter, salt, and sugar; and as soon as they are enough, drain them, and put them into a sauce-pan with some butter, and shake it while it is melting. Pease done this way will keep good till Christmas.
To preserve Nectarines.
Split the nectarins, and take out the stones; then put them into clarified sugar, and boil them round till they have well taken the sugar; take off the scum, cover them with a paper, and set them by; the next day boil a little more sugar, till it blows very strong, put it to the nectarins, and give them a good boil; take off the scum, cover
