_To make Marmalade_.
To two pounds of quinces, put three quarters of a pound of sugar and a
pint of springwater; then put them over the fire, and boil them till
they are tender; then take them up and bruize them; then put them into
the liquor, let it boil three quarters of an hour, and then put it
into your pots or saucers.
_To preserve Mulberries whole_.
Set some mulberries over the fire in skillet or preserving pan; draw
from them a pint of juice when it is strained; then take three pounds
of sugar beaten very fine, wet the sugar with the pint of juice, boil
up your sugar and skim it, put in two pounds of ripe mulberries, and
let them stand in the sirrup till they are thoroughly warm, then set
them on the fire, and let them boil very gently; do them but half
enough, so put them by in the sirrup till next day, then boil them
gently again: when the sirrup is pretty thick, and will stand in round
drops when it is cold, they are done enough, so put all into a
gallipot for use.
_To preserve Goosberries, Damsons, or Plumbs_
Gather them when dry, full grown, and not ripe; pick them one by one,
put them into glass bottles that are very clean and dry, and cork them
close with new corks; then put a kettle of water on the fire, and put
in the bottles with care; wet not the corks, but let the water come up
to the necks; make a gentle fire till they are a little codled and
turn white; do not take them up till cold, then pitch the corks all
over, or wax them close and thick; then set them in a cool dry cellar.
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