To preserve Damsons or Bullace.
Put your damsons in a pot, to two quarts put a pound of fine sugar, and bake them in a slow over two hours; then set them in a cool place a week, and pour over them as much rendered beef suet as well be an inch thick; it must be put on hot every time you take any out; and they will keep all the year.
To preserve Beet Roots.
Boil your beet root for four hours, till you see it quite soft; then make a syrup of a pint of spring water and half a pound of sugar, and boil the beet root in it, for a quarter of an hour; then put it in gallypots for use. When you want to use them for sauce, soak them in warm water for ten minutes or more, and slice them into oil and vinegar.
To preserve Apples red all the Year.
Get a dozen of pippins or pearmanes, pare them, put a quart of water to them, one pennyworth of cinnamon stick, grate part of a lemon rhind, and some cochineal steeped in water, and half a pound of loaf sugar; then send them to the oven, tie over them a paper, and after that coarse paste; do not forget to scoop a hole in the middle of the apples to let the liquor through them; let them stand in a slow oven; when you think they are enough, take them out of the oven, take off the paper, and let them stand in the syrup; in the morning drain it from them, and put to it a little water, a pound, or a pound and a half of sugar, as you would have a quan-
