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{LB} To dry Cherries {³⁴ 109}

Take 1 ^li of Cherries take 1 ^li of Sugar Stone the Cherries & Lay a Layer
of Cherries & a Lay of Sugar till all be in the pan then boyle them a pace
shake them often that they burn not Let them Lie in that Sirrup 2 or 3 dayes
then take them our & feat them & Lay them on Cives & dry them In the Sun; or in a
warm Stove or oven, then wipe them Singly with a wet Cloath wrong
out of hot water to take of the Claminesse

To preserve the Pear Plumb or any

Stone your plumbs & take their weight In the best double refined
Suger beat very fine Strew Some Suger In the bottom of your pan
then put In your plumbs & Strew the rest over them & to every ^li of plumbs
put 12 Spoonfull of the Juce of Salmo Plumbs; or if the plumb be too
black then the Juce of Some other p White plumbs then Set them over
the fire & Let them boyle up all at once, but if they be black let them
by & heat them 2 or 3 times a day till they will Jelly, but while them
boyle over a quick fire & well scum'd /

Red Qunce Marmalet

Take your Round Apple quince Seald them & cut them In pieces
or quarters pare & core them, & to every 4 ^li of quince 3 ^li of the
best powder Suger, & 3 pints of the Juce of Raw quince grated
& Strained put your Sugar quinces & Juce all together, & Let them
close covered over some hot Embers, till they looke of a bright
Rednosse then boyle it up with a pint of the Jelly of John Apples
or pippins & when it is Stiffe Enough put it up in Glasses /