thus: put as much salt into the water as will make it bear an egg; then let it settle, take the scum off, and put the clear brine to the figs; keep them in water for ten days, then put them into fresh water, boil them till a pin will easily pass into them; drain and put them into the other fresh water, shifting them everyday for four days; again drain them, put them into clarified sugar, give them a little warm, and let them stand till the next day; warm them again, and when they are become green, give them a good boil; then boil some other sugar to blow, put it to them, and give them another boil; the next day drain and dry them.
To preserve ripe Figs.
Take the white figs when ripe, slit them in the tops, put them into clarified sugar, and give them a good boil; scum them and set them by; the next day boil some more sugar till it blows, pour it upon them, and boil them again very well; scum and set them in the stove, the day after drain and lay them out to dry, first dusting them very well.
To preserve Raspberries.
Choose raspberries that are not too ripe, and take the weight of them in sugar; wet your sugar with a little water, put in your raspberries, and let them boil softly; be careful not to break them; when they are clear, take them up, and boil the syrup till it be thick enough, then put them in again, and when they are boiled put them up in glasses.
Another Way.
If you intend to preserve the red sort of rasp-
