The Art of Confectionary / Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.

Practical instructions present the essentials of confectionery and preserving, beginning with precise methods for clarifying sugar and testing progressive boiling stages (smooth, blown, feathered, crackled, caramel) and continuing with step-by-step recipes for preserving citrus and other fruits, making marmalades and jellies, candying flowers and herbs, and producing biscuits, sugar-works, and confections. Each recipe emphasizes routine techniques — repeated boilings, skimming scum, straining, cold-water tests, and careful heat control — and includes tips on quantities, timing, and multi-day processes to achieve clear syrups, stable jellies, and well-textured candied fruits and sugars.