hem
and codle them again; you must take the weight of them in sugar and
make a sirrup; put to your sugar a pint of water; then put them in,
set them on the fire to boil slowly, till they be clear, skimming them
often, and they will be very green. Put them up in glasses, and keep
them for use.

_To preserve Cherries_.

Take two pounds of cherries, one pound and a half of sugar, half a
pint of fair water, melt some sugar in it; when it is melted, put in
your other sugar and your cherries; then boil them softly, till all
the sugar be melted; then boil them fast, and skim them; take them off
two or three times and shake them, and put them on again, and let them
boil fast; and when they are of a good colour, and the sirrup will
stand, they are boiled enough.

_To preserve Raspberries_.

Chuse raspberries that are not too ripe, and take the weight of them
in sugar, wet your sugar with a little water, and put in your berries,
and let them boil softly; take heed of breaking them; when they are
clear, take them up, and boil the sirrup till it be thick enough, then
put them in again; and when they are cold, put them up in glasses.

_To preserve Currants_.

Take the weight of the currants in sugar, pick out the seeds; take to
a pound of sugar, half a pint of water, let it melt; then put in your
currants and let them do very leisurely, skim them, and take them up,
let the sirrup boil; then put them on again; and when they are clear,
and the sirrup thick enough, take them off; and when they are cold,
put them up in glasses.

_To preserve Plumbs_.

Take your plumbs before they have stones in them, which you may know
by putting a pin through them, then codle them in many waters till
they are as green as grass, peel them and coddle them again; you must
take the weight of them in sugar, a pint of water, then put them in,
set them on the fire, to boil slowly till they be clear, skiming them
often, and they will be very green; put them up in glasses and keep
them for use.

_To keep Damsons_.

Take damsons when they are first ripe, pick them off carefully, wipe
them clean, put them into snuff bottles, stop them up tight so that no
air can get to them, nor water; put nothing into the bottles but
plumbs, put the bottles into cold water, hang them over the fire, let
them heat slowly, let the water boil slowly for half an hour, when the
water is cold take out the bottles, set the bottles into a cold place,
they will ke