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Take a li of clarifyed Suger & boile it into a
Candie heighte then put into hit a li & half
of you^r fairest Cheries & let them boile verie
fast till the Sirop be boiled to a manus Christie
height then set them to Coole & so keepe them
for you^r use, Tryall hath byn made of these three
waies & the last Receipte proves best both for
goodnes of Colour & longe keepinge

A Receipte how to
dry peares

take a small pen knyfe & pricke you^r peares throughe
the Cores, then take a litle ^bottell of small worte &
sweeten it with a pynt of honie then put you^r
peares into it & let them lye in the worte a
weecke, then take them fourth of the worte &
laie then upon the bottom of a Syve & after you
have drawne you^r bredde put you^r peares into
the oven & so kepe them in you^r oven wi^th a small
heate till they are drie & then put them into a
boxe & they will kepe all the yere perfecte &
good & so use them as you please

A Receipte to preserve
Apricockes

Take you^r apricocke & laie them in Branne three
daies, then when you^r apricocke have layne in bran
three daies, take them forth & washe the bran from
them in fair water & dry them wi^th a fair cloth.
then Clarifie a li & half of Suger & boile hit
to a full Sirop & put a li of Apricocke into it
& let them boile verie lesurlye till they are som=
thing tender, then take them from the fyre & let
them stand in the same Sirrop iii dayes, then