desire) and one ounce of seeds of other
Quinces, and boil them each a part, till the one be a strong decoction; the
other a substantial Mucilage. Then strain each from their course _faeces:_
and mingle the decoctions, and put Sugar to them, and boil them up to a
Gelly.

Or with the flesh and some juyce of Quinces, make Marmulate in the Ordinary
way; which whiles it is boiling, put to it the Mucilage of the seeds to
Incorporate it with the Marmulate. You may take to this a less proportion
of Sugar than to my Marmulate.

MARMULATE OF CHERRIES

Take four pound of the best Kentish Cherries, before they be stoned, to one
pound of pure loaf Sugar, which beat into small Powder: stone the Cherries,
and put them into your preserving pan over a gentle fire, that they may not
boil, but resolve much into Liquor. Take away with the spoon much of the
thin Liquor, (for else the Marmulate will be Glewy) leaving the Cherries
moist enough, but not swimming in clear Liquor. Then put to them half your
Sugar, and boil it up quick, and scum away the froth that riseth. When that
is well Incorporated and clear, strew in a little more of the Sugar; and
continue doing so by little and little, till you have put in all your
Sugar; which course will make the colour the finer. When they are boiled
enough, take them off, and bruise them with the back of a spoon; and when
they are cold, put them up in pots.

You may do the same with Morello Cherries; which will have a quicker-tast,
and have a fine, pure, shining, dark colour.

Both sorts will keep well all the year.

MARMULATE OF CHERRIES WITH JUYCE OF RASPES AND CURRANTS

Mingle juyce of Raspes and red Currants with the stoned Cherries, and boil
this mixture into Marmulate, with a quarter, or at most, a third part of
Sugar. The juyces must be so much as to make Gelly of them to mingle
handsomely with the Cherries, to appear among and between them.

Madam Plancy (who maketh this sweet-meat for the Queen) useth this
proportion. Take three pounds of Cherries stoned; half a pound of clear
juyce of raspes, and one pound of the juyce of red currants, and one pound
of fine Sugar. Put them all together into the preserving pan; boil them
with a quick fire, especially at the first, skimming them all the while, as
any scum riseth. When you find them of a fit consistence, with a fine clear
gelly, mingled with the Cherries, take the preserving pan from the fire,
and braise the Cherries with the back