te._

Take the Goosberries when full grown, wash them, and put them into
your preserving Pan, with as much Spring-water as will almost cover
them, and boil them very quick all to a Pommish; then strew them on a
Hair-sieve over an earthen Pot or Pan, and press out all the Juice;
then to every Pound of this Paste, take one Pound and two Ounces of
Sugar, and boil it till it cracks; then take it from the Fire and put
in your Paste, and mix it well over a slow Fire till the Sugar is very
well incorporated with the Paste; then scum it and fill your
Paste-Pots, then scum them again, and when cold, put them into the
Stove, and when crusted on the Top, turn them, and set them in the
Stove again, and when a little dry, cut them in long Pieces, and set
them to dry quite; and when so crusted that they will bear touching,
turn them on Sieves and dry the other Side, then put them into your
Box.

_Note_, You may make them red or green, by putting the Colour when
the Sugar and Paste is all mixed, giving it a Warm altogether.

_Goosberry Clear-Cakes._

Goosberry Clear-Cakes are made after the same Manner as the Paste,
with this Difference only, that you strain the Jelly through the Bag
before you weigh it for Use.

_To dry Cherries._

Stone your Cherries and weigh them, to eight Pounds of Cherries put
two Pounds of Sugar, boil it till it blows very strong: put the
Cherries to the Sugar, and heat them by Degrees till the Sugar is
thoroughly melted, for when the Cherries come in, it will so cool the
Sugar that it will seem like Glew, and should you put it on a quick
Fire at first, it will endanger the Burning; when you find the Sugar
is all melted, then boil them as quick as possible till the Sugar
flies all over them, then scum them, and set them by in an earthen
Pan; for where the Sugar is so thin, it will be apt to cancker in a
Copper or Brass, or stain in a Silver; the next Day drain them, and
boil the Sugar till it rises, then put in your Cherries, and give
them a Boil, scum them and set them by till the next Day, then drain
them and lay them out on Sieves, and dry them in a very hot Stove.

_To preserve Cherries Liquid._

Take the best Morello Cherries when ripe, either stone them or clip
their Stalks; and to every Pound take a Pound of Sugar, and boil it
till it blows very strong, then put in the Cherries, and by Degrees,
bring them to boil as fast as you can, that the Sugar may come all
over them, scum the