weigh them, and to every pound of berries clarify two pounds of sugar, make the syrup with half a pint of water to a pound of sugar, put your barberries into the syrup when it it is scalding hot, let them boil a little, and set them by with a paper close to them; the next day make them scalding hot, repeat this two days, but do not boil it after the first time, and when they are cold lay them on earthen plates, strew sugar well over them, the next day turn them on a sieve, and sift them again with sugar; turn them daily till they are dry, taking care your stove is not too hot.
How to keep Fruit for Tarts all the Year.
Take your fruit when it is fit to pot, and strew some sugar at the bottom of the pot, then fruit, and then sugar; so on till the pot is full; cover them with sugar, tie a bladder over the pot, then leather, and keep it in a dry place.
To keep Grapes, Gooseberries, Apricots, Peaches, Nectarins, Cherries, Currants, and Plumbs, the whole Year.
Take fine dry sand, that has little or no saltness in it, and make it as dry as possible with often turning it in the sun; gather your fruits when they are just ripening, or coming near ripe, and dip the ends of the stalks in melted pitch or bees-wax; and having a large box with a close lid, dry your fruit a little in the sun to take away the superfluous moisture and lightly spread a layer of sand at the bottom of the box, and a layer of fruit on it, but not too near each other;
