_Of Goose-Berries_. _To keep Goose-Berries_. Take a handfull or two of the worser of your _Goose-Berries_, cut off their stalks and heads, and boyle them all to pieces, in a pottell of water, putting into the boyling thereof, halfe a quarter of _sugar_, then take the liquor, straine it through a haire strainer, and while it cooleth cut off the stalks and heads of the fairest _Goose-Berries_, being very carefull you cut not the skin of them above or below; put them into a gally pot, and pour the liquor in after them. _Purslaine_ must be used as you doe the _Goose-Berries_. _The best way to Preserve Goose-Berries_. Gather them with their stalks on, cut off their heads, and stone them, then put them in scalding water, and let them stand therein covered a quarter of an hour, then take their weight in _sugar_ finely beaten, and laying first a lay of _sugar_, then one of your _Goose-Berries_, in your Preserving Skillet or pan, till all be in, putting in for every pound of _Goose-Berries_, six spoonfulls of water, set them on the embers till the _sugar_ be melted, then boyle them up as fast as you can, till the Syrupe be thick enough, and cold, and then put them up. This way serves also for _Respasses_ and _Mulberries_. * * * * * _Of Plums._ _The best way to dry Plums._ Take your _Plums_ when they are full growne, with the stalks on them, but yet green, split them on the one side, and put them in hot water, but not too hot, and so let them stand three or four hours, then to a spoonfull of them, take three quarters of a pound of _sugar_, beaten very fine, and eight spoonfulls of water to every pound, and set them on hot embers till the _sugar_ be melted, and after that boyle them till they be very tender, letting them stand in that Syrupe three dayes to plump them; then take them out, wash the Syrupe from them with warm water, and wipe them with