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To dry Cherries
Take 4 pounds of Kentish Cherries & pick the fattest of them. thn take out the
stones & save the Cherries & also them to make them 4 pounds they are stoned
thn put 1 pound of sugar finely beaten, stren some of the sugar in the bottom
of the pan, & thn Cherries & thn Sugar till all be In, thn set the pan over a
slow fire, & when you hear th suger his take of the pan & shake them, and
so do several times till all the suger be melted. & sirrup enough to
boyle them in; let yore fire be quicker & boyle them often shakeing them
let them boyl up 4 or 5 times thn put them into an Earthen pan, Cover
them Close & Let them stand till the next day; then beat them & out them Into the
Earthen pan the next second day, the next morning heat them betime; that
they may stand In their Liquor till the afternoon then they may game
their Coullour againe with Keeping. In the Liquor, then take them up one
by one & Lay them in Cives & set them in the Sun or a Stove & when they be
dry Inough, take a Chhine Basson full of warm water, set upon A
few Embers, 7 take a handfull of the Cherries at a time & wash them & take a dry
Cherry and wipe it & flat it between the Cloth you wipe them with & then lay
them on a Cleane Cive againe, & settthem to dry again for one day
& put them up in Boxes with paps between;
To preserve Barberries
Take your barberries which are rip red & Large & in your pott or
Glasse lay sugar in the bottom your Glasse, & then a Layer of Barb
-Berries & so continued till your Glasse be full, & let yore sugar be
beaten fine & lye a pap or bladder over your very Close & so
Sett them stand for your use & they will looke most dillicately
Coulloured & Beautyfull

Lord The Right Honored Lord
Twedialy
To David Wright
For 41 Days Work at 17 3/4

To dry Cherries
Take 4 pounds of Kentish Cherries & pick the fattest of them. thn take out the
stones & save the Cherries & also them to make them 4 pounds they are stoned
thn put 1 pound of sugar finely beaten, stren some of the sugar in the bottom
of the pan, & thn Cherries & thn Sugar till all be In, thn set the pan over a
slow fire, & when you hear th suger his take of the pan & shake them, and
so do several times till all the suger be melted. & sirrup enough to
boyle them in; let yore fire be quicker & boyle them often shakeing them
let them boyl up 4 or 5 times thn put them into an Earthen pan, Cover
them Close & Let them stand till the next day; then beat them & out them Into the
Earthen pan the next second day, the next morning heat them betime; that
they may stand In their Liquor till the afternoon then they may game
their Coullour againe with Keeping. In the Liquor, then take them up one
by one & Lay them in Cives & set them in the Sun or a Stove & when they be
dry Inough, take a Chhine Basson full of warm water, set upon A
few Embers, 7 take a handfull of the Cherries at a time & wash them & take a dry
Cherry and wipe it & flat it between the Cloth you wipe them with & then lay
them on a Cleane Cive againe, & settthem to dry again for one day
& put them up in Boxes with paps between;
To preserve Barberries
Take your barberries which are rip red & Large & in your pott or
Glasse lay sugar in the bottom your Glasse, & then a Layer of Barb
-Berries & so continued till your Glasse be full, & let yore sugar be
beaten fine & lye a pap or bladder over your very Close & so
Sett them stand for your use & they will looke most dillicately
Coulloured & Beautyfull

Lord The Right Honored Lord
Twedialy
To David Wright
For 41 Days Work at 17 3/4