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You may dry them in slices, or quarters, after the same manner.

To dry Apples or Pears.

First boil them in new ale wort, on a slow fire, for a quarter of an hour; them take them out and press them flat, and dry them in your oven, or stove; put them up in papers, in a box, and they will keep all the year.

To dry green Codlings.

Take your codlings, and coddle them gently, close covered; then peel your codlings, and put them into cold water, setting them over a slow fire till they are green, close covered; they will be two or three hours doing.

To dry Angelica in Knots.

Drain what quantity you will from the syrup, and boil as much sugar as will cover it, till it blows; put in your angelica, and give it a boil till it blows again; when cold, drain it, tie it in knots, and put it into a warm stove to dry, first dusting it a little; when dry on one side, turn it to dry on the other, and then pack it up.

To parch Almonds.

Take a pound of sugar, make it into a syrup, boil it candy high, and put in three quarters of a pound of Jordan almonds blanched; keep them stirring all the while, till they are dry, then crisp them, put them in a box, and keep them dry.

To dry Barberries.

Stone the barberries, and use them in bunches;