renew it every day.

_The use of Conserve of Marigolds._

Conserve of _Marigolds_ taken fasting in the morning, is good
for Melancholy, cureth the trembling and shaking of the heart,
is good to be used against the Plague, and Corruption of the
Aire.

* * * * *

_Of Cherries_.

_A way to dry Cherries_.

Take three quarters of a pound of _Sugar_, and a pound of _Cherries_,
their stalks and stones taken from them, then put a spoonfull
of clean water in the Skillet, and so lay a lay of _Cherries_ and another
of _Sugar_, till your quantity be out, then set them on the fire,
and boyle them as fast as conveniently you can, now and then
shaking them about the Skillet, for fear of burning, and when you
think they are enough, and clear, then take them off the fire, and
let them stand till they be halfe cold, then take them out as clear
from the Syrupe as you can, and lay them one by one upon sheets
of glasse, setting them either abroad in the sunne, or in a window
where the sunne may continually be upon them. If they dry not
so fast as you would have them, then in the turning scrape some
loafe _Sugar_ finely upon them, but add no greater heat then the
sunne will afford, which will be sufficient if they be well tended,
and let no dew fall on them by any means, but in the evening set
them in some warm Cupboard.

_How to Preserve Cherries_.

Take the _Cherries_ when they be new gathered off the Tree, being
full ripe, put them to the bottome of your Preserving pan,
weighing to every pound of _Cherries_, one pound of _sugar_, then
throw some of the _sugar_ upon the _Cherries_, and set them on a very
quick fire, and as they boyle throw on the rest of the _sugar_, till the
Syrupe be thick enough, then take them out, and put them in a
gally pot while they are warm; you may if you will, put two or
three spoonfulls of _Rose-water_ to them:

_To make all manner of Fruit Tarts_.

You must boyle your Fruit, whether it be _Apple, Cherry, Peach,
Damson, Peare, Mulberry_, or _Codling_, in faire water, and when they
be boyled enough, put them into a bowle, and bruise them with a
ladle, and when they be cold straine them, and put in red wine, or
_Clarret_ wine, and so season it with _sugar, cinamon,_ and _ginger_.

[Illustration: Cherries]

_To make a close Tart of Cherries_.

Take out the stones, and lay them as whole as you can in a
Charger, and put _Mustard, Cinamon_, and _Sug