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preserving

litle greenish and in feeling to be tender; that done take them & weigh
to every pound of plums a pound and two ounces of sugar of the best
and well beaten. Then sett a pann to the fire witha litle faire water
and when it begins to boile, putt in your plumbs, & lett them boile
softly a quarter of an houre or longer, tll you see your plums looke
greene all over and be very soft and tender & yet whole; and you must
seth them in such a pann as they may laye one by another and turne
themselves, then take them of the fire & cover them close as before,
and soe lett them rest a quarter of an houre, then take them up, and
straw a handfull or two of your sugar in the botton of your pann,
wherein you will preserve, and so putt in your plumbs one by one,
and cast ther estof your weight of sugar upon them, adding thereunto
half a dozen spoonfull of the water wherein they were last boiled, as
also a spoonfull of rosewater if you please; then sett your pann
on a moderate fire, letting them boile continually, yet as softly as
is possible for breaking them to much, adn in one houre or thereabout
they will be ready, as you find by the greeneness of them and thickness
of your syrup, which if it be boyled enough will be jelly; when it is
cold then take up your plumbs and putt them in a Gally-pott or glass
but boile your syrup a litle while longer, adding thereunto a graine
of muske if you like thereof, made small into pouder with a litle sugar,
then straw it in some cleane vessell; and when it is a little more then
blood-warme poure it in amongst your plumbs, reserving a litle thereof
till it be quite cold & so putt it amongst them, to keepe your plumbs
under the syrup, and stop not your pott close till they be thorow cold.
Note also that you must preserve them in such a pan or skelett as they
may lye one by another & turne by themsevles as you did in the last
boiling to give them their colour, for if they ahve not roome to turne
they will breake to much, so when they have lyed 10 or 12 days in their
syrup, if you see cause & that the syrup doth beginne to grow somewhat thin
you may draine it out from your plumbs & sett it again with a little more
sugar, butt putt it not to your plumbs again before it be thorow old. And so
you may keepe them all the year without reboyling or growing thin any
more. And this way may you doe your pepins peaches and the apricots
or any kind of paire being taken in the time, and the Barberries likewise.

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Preserving
To Preserve Read Quinces

Take 3 or 4 quinces, pare them & coare them, then cutt them
in peeces or thin slices, and boile them in 7 pintes of conduit water
till it comes to comes to a quarte; if you cutt in one of the quinces coare
and all it will be the better But in the boiling them you must
Keepe a pye-plate flat down upon them tyed about with a packthread
and a stick att the end thereof, So as you may easely take it
of when you please, to turne your quinces so that they burn
not in the bottom, and when you find your Syrup to be sodden
away and it look something read or rather as it were something
carnation, then take it from the fire, & straine it; and to every
half pint of liquor take a pound of sugar, & to every pound of sugar
very near a pound of Quinces, & so sett them together to boile in the
same pann you sod your peeces being of earth such as they use
to scald milk in; you must putt in your quinces raw being finely
pared and cored; then lay the afore said plates down on them as
you did in your first boyling with another plate or plater likewise
on the top; but lett not the plate lay to hard down upon the quinces
for fear of bruising or Breaking them, also you must turne them:
now and them with your spoon and cover them close again, if you
plye them with a continual fire, soe that they may ever boyle pretly
and not so fast they will be ready in three hours or thereabout
as you may find By their colour, which will be very read and
they syrop thick & high. So then take them from the fire and lett
them stand close covred in the same pann all night, then next
day putt them into Gally-pott or glasses with their Syrup & so keep
them for your use close covred.

How topreserve Cherries without Stones
Take the fairest Cherries that you can gett and cutt of half of the steales then take
a fine sharp pointed knive and att the side of the Cherry pick out the stone then
weigh them with your Sugar weight for weight and keep the water that coms out of your
Cherries and putt it in the pan's bottom, and straw in a good handfull of Sugar and So putt in
your Cherries & cover them with sugar & sett them on the fire to sette & lett them seete up to
the pan top and keep them still seeting till they looke a very faire read colour & the syrup
be so thick that a drop will stand upon your naile. then take them up & close them
together one by one and putt them into a Gally pott, and putt the syrup upon them
& when they be cold cover them.

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