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1036
Enquire within upon everything
·
Robert Kemp Philp
588
[WALK
SWIFTLY
FROM
TEMPTATION,
OR
IT
MAY
OVERTAKE
YOU.]
1635.
Dry
Apricots.
Gather
before
ripe,
scald
in
a
jar
put
into
boiling
water,
pare
and
stone
them;
put
into
a
syrup
of
half
their
weight
of
sugar,
in
the
proportion
of
half
a
pint
of
water
to
two
pounds
of
sugar;
scald,
and
then
boil
until
they
are
clear.
Stand
for
two
days
in
the
syrup,
then
put
into
a
thin
candy,
and
scald
them
in
it.
Keep
two
days
longer
in
the
candy,
heating
them
each
day,
and
then
lay
them
on
glasses
to
dry.
1636.
Preserved
Peaches.
Wipe
and
pick
the
fruit,
and
have
ready
a
quarter
of
the
weight
of
fine
sugar
in
powder.
Put
the
fruit
into
an
ice-pot
that
shuts
very
close;
throw
the
sugar
over
it,
and
then
cover
the
fruit
with
brandy.
Between
the
top
and
cover
of
the
pot
put
a
double
piece
of
grey
paper.
Set
the
pot
in
a
saucepan
of
water
till
the
brandy
is
as
hot
as
you
can
bear
to
put
your
finger
into,
but
do
not
let
it
boil.
Put
the
fruit
into
a
jar,
and
pour
on
the
brandy.
Cover
in
same
manner
as
preserves.
1637.
Brandy
Peaches.
Drop
them
into
a
weak
boiling
lye,
until
the
skin
can
be
wiped
off.
Make
a
thin
syrup
to
cover
them,
boil
until
they
are
soft
to
the
finger-nail;
make
a
rich
syrup,
and
add,
after
they
come
from
the
fire,
and
while
hot,
the
same
quantity
of
brandy
as
syrup.
The
fruit
must
be
covered.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
