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Classic
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page 69
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 gantle 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.
To preserve Peaches.
Put your peaches in boiling water, just give them a scald, but don't let them
boil, take them out, and put them in cold water, then dry them in a sieve, and
put them in long wide mouthed bottles: to half a dozen peaches take a quarter of
a pound of sugar, clarity it, pour it over your peaches, and fill the bottles
with brandy, stop them close and keep them in a close place.
To preserve Cherries.
Take two pounds of cherries, one pound and a half of sugar, half a pint of fair
water, melt some sugar in it; when it is melted, put in your other sugar and
your cherries; then boil them softly, till all the sugar be melted; then boil
them fast, and skim them; take them off two or three times and shake them, and
put them on again, and let them boil fast; and when they are of a good colour
and the sirup will stand they are boiled enough.
To preserve Raspberries.
Choose raspberries that are not too ripe, and take
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