Take two pounds of cherries and stone them, put to them a pound of
sugar, and as much water as will wet the sugar, then set them on the
fire, let them boil till they look clear, then take them off the fire,
and let them stand a while in the syrrup, and then take them up and lay
them on papers to dry.

372. _To preserve_ FRUIT _green all the Year_.

Gather your fruit when they are three parts ripe, on a very dry day,
when the sun shines on them, then take earthen pots and put them in,
cover the pots with cork, or bung them that no air can get into them,
dig a place in the earth a yard deep, set the pots therein and cover
them with the earth very close, and keep them for use.

When you take any out, cover them up again, as at the first.

373. _How to keep_ KIDNEY BEANS _all Winter_.

Take kidney beans when they are young, leave on both the ends, lay a
layer of salt at the bottom of your pot, and then a layer of beans, and
so on till your pot be full, cover them close at the top that they get
no air, and set them in a cool place; before you boil them lay them in
water all night, let your water boil when you put them in, (without
salt) and put into it a lump of butter about the bigness of a walnut.

374. _To candy_ ANGELICA.

Take angelica when it is young and tender take off all the leaves from
the stalks, boil it in the pan with some of the leaves under, and some
at the top, till it be so tender that you can peel off all the skin,
then put it into some water again, cover it over with some of the
leaves, let it simmer over a slow fire till it be green, when it is
green drain the water from it, and then weigh it; to a pound of
angelica take a pound of loaf sugar, put a pint of water to every pound
of sugar, boil and skim it, and then put in your angelica; it will take
a great deal of boiling in the sugar, the longer you boil it and the
greener it will be, boil it whilst your sugar be candy height by the
side of your pan; if you would have it nice and white, you must have a
pound of sugar boiled candy height in a copper-dish or stew pan, set it
over a chafing dish, and put it into your angelica, let it have a boil,
and it will candy as you take it out.

375. _To dry_ PEARS.

Take half a peck of good baking pears, (or as many as you please) pare
and put them in a pot, and to a peck of pears put in two pounds of
sugar; you must put in no water but lie the parings on the top of your
pears, tie them up close, a