r over all.

_To preserve Peaches after the Venetian way._

Take twenty young peaches, part them in two, and take out the
stones, then take as much sugar as they weigh, and some rose-water,
put in the peaches, and make a sirrup that it may stand and stick to
your fingers, let them boil softly a while, then lay them in a dish,
and let them stand in the same two or three days, then set your
sirrup on the fire, let it boil up, and then put in the peaches, and
so preserve them.

_To preserve Mellacattons._

Stone them and parboil them in water, then peel off the outward skin
of them, they will boil as long as a piece of beef, and therefore
you need not fear the breaking of them; when they are boil'd tender
make sirrup of them as you do of any other fruit, and keep them all
the year.

_To preserve Cherries._

Take a pound of the smallest cherries, but let them be well
coloured, boil them tender in a pint of fair water, then strain the
liquor from the cherries and take two pound of other fair cherries,
stone them, and put them in your preserving-pan, with a laying of
cherries and a laying of sugar, then pour the sirrup of the other
strained cherries over them, and let them boil as fast as maybe with
a blazing fire, that the sirrup may boil over them; when you see
that the sirrup is of a good colour, something thick, and begins to
jelly, set them a cooling, and being cold pot them; and so keep them
all the year.

_To preserve Damsins._

Take damsins that are large and well coloured, (but not throw ripe,
for then they will break) pick them clean and wipe them one by one;
then weigh them, and to every pound of damsins you must take a pound
of Barbary sugar, white & good, dissolved in half a pint or more of
fair water; boil it almost to the height of a sirrup, and then put
in the damsins, keeping them with a continual scuming and stirring,
so let them boil on a gentle fire till they be enough, then take
them off and keep them all the year.

_To preserve Grapes as green as Grass._

Take grapes very green, stone them and cut them into little bunches,
then take the like quantity of refin'd sugar finely beaten, & strew
a row of sugar in your preserving pan, and a lay of grapes upon it,
then strow on some more sugar upon them, put to them four or five
spoonfuls of fair water, and boil them up as fast as you can.

_To preserve Barberries._

Take barberries very fair and well coloured, pick out t