with a paper
dipp'd in brandy.

366. _To make_ QUINCES WHITE _another Way_.

Coddle your quinces, cut them in small pieces, and to a pound of
quinces take three quarters of a pound of sugar, boil it to a candy
height, having ready a quarter of a pint of quince liquor boil'd and
skim'd, put the quinces and liquor to your sugar, boil them till it
looks clear, which will be very quickly, then close your quince, and
when cold cover it with jelly of pippens to keep the colour.

367. _To make_ GOOSEBERRY VINEGAR.

To every gallon of water take six pounds of ripe gooseberries, bruise
them, and pour the water boiling hot upon your berries, cover it close,
and set it in a warm place to foment, till all the berries come to the
top, then draw it off, and to every gallon of liquor put a pound and a
half of sugar, then tun it into a cask, set it in a warm place, and in
six months it will be fit for use.

368. _To make_ Gooseberry Wine _another Way_.

Take three pounds of ripe gooseberries to a quart of water, and a pound
of sugar, stamp your berries and throw them into your water as you
stamp them, it will make them strain the better; when it is strained
put in your sugar, beat it well with a dish for half an hour, then
strain it thro' a finer strainer than before into your vessel, leaving
it some room to work, and when it is clear bottle it; your berries must
be clean pick'd before your use them, and let them be at their full
growth when you use them, rather changing colour.

369. _To make_ Jam of Cherries.

Take ten pounds of cherries, stone and boil them till the juice be
wasted, then add to it three pounds of sugar, and give it three or four
good boils, then put it into your pots.

370. _To preserve_ Cherries.

To a pound of cherries take a pound of sugar finely sifted, with which
strow the bottom of your pan, having stoned the cherries, lay a layer
of cherries and a layer of sugar, strowing the sugar very well over
all, boil them over a quick fire a good while, keeping them clean
skim'd till they look clear, and the syrrup is thick and both of one
colour; when you think them half done, take them off the fire for an
hour, after which set them on again, and to every pound of fruit put in
a quarter of a pint of the juice of cherries and red currans, so boil
them till enough, and the syrrup is jellied, then put them in a pot,
and keep them close from the air.

371. _To preserve_ CHERRIES _for drying_.