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Classic
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page 181
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 your sugar in it; when it is melted, put in your cherries; boil them
softly at first, then faster, and skim them; take them off two or three times
and shake them; put them on again, and let them boil fast. When they are of a
good colour, and the syrup will stand, they are enough.
To preserve Rasberries.
Chuse rasberries that are not too ripe, and take the weight of them in sugar;
wet your sugar with a little water, put in your rasberries, and let them boil
softly; take heed of breaking them; when they are clear, take them up, and boil
the syrup till it be thick, enough, then put them in again; and when they are
cold, put them in glasses.
To preserve Currants.
Take the weight of the currants in sugar, pick out the seeds; to a pound of
sugar add 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 syrup
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