a pound, sliced Nutmeg, Cinnamon,
Ginger, of each half an ounce, put these to the _Aqua vitae_, stop it
very close, and set it in a cold place ten dayes, stirring it twice a
day with a stick, then strain and sweeten it with Sugar-candy; after it
is strained, let it stand till it be clear, then put into the glass Musk
and Ambergreece; two grains is sufficient for this quantity.

_To preserve Cherries with a quarter of their weights in Sugar._

Take four pound of Cherries, one pound of Sugar, beat your Sugar and
strew a little in the bottom of your skillet, then pull off the stalk
and stones of your Cherries, and cut them cross the bottom with a knife;
let the juyce of the Cherries run upon the Sugar; for there must be no
other liquor but the juyce of the Cherries; cover your Cherries over
with one half of your Sugar, boil them very quick, when they are half
boiled, put in the remainder of your sugar, when they are almost enough,
put in the rest of the sugar; you must let them boil till they part in
sunder like Marmalade, stirring them continually; so put them up hot
into your Marmalade glasses.

_To make Gelly of Pippins._

Take Pippins, and pare them, and quarter them, and put as much water to
them as will cover them, and let them boil till all the vertue of the
Pippins are out; then strain them, and take to a pint of that liquor a
pound of Sugar, and cut long threads of Orange peels, and boil in it,
then take a Lemon, and pare and slice it very thin, and boil it in your
liquor a little thin, take them out, and lay them in the bottom of your
glass, and when it is boiled to a gelly, pour it on the Lemons in the
glass. You must boil the Oranges in two or three waters before you boil
it in the gelly.

_To make Apricock Cakes._

Take the fairest Apricocks you can get, and parboil them very tender,
then take off the Pulp and their weight of Sugar, and boil the Sugar and
Apricocks together very fast, stir them ever lest they burn to, and when
you can see the bottom of the Skillet it is enough; then put then into
Cards sowed round, and dust them with fine Sugar, and when they are cold
stone them, then turn them, and fill them up with some more of the same
stuff; but you must let them stand for three or four dayes before you
turn them off the first place; and when you find they begin to candy,
take them out of the Cards, dust them with Sugar again; so do ever when
you turn them.

_To preserve Barberries