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Classic
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page 70
the weight of them in sugar, wet your sugar with a little water, and put in your
berries, and let them boil softly; take heed of breaking them; when they are
clear, take them up, and boil the sirup till it be thick enough, then put them
in again; and when they are cold put them up in glasses.
To Keep Damsons.
Take damsons when they are first ripe, pick them off carefully, wipe them clean,
put them into snuff bottles, stop them up tight so that no air can get to them,
nor water; put nothing into the bottles but plumbs, put the bottles into cold
water, hang them over the fire, let them heat slowly, let the water boil slowly
for half an hour, when the water is cold take out the bottles, set the bottles
into a cold place, they will keep twelve months if the bottles are stopped
tight, so as no air nor water can get to them. They will not keep long after the
bottles are opened; the plumbs must be hard.
American Citron.
Take the rinds of large watermelons not too ripe, pare off the outside rind, cut
them in thin pieces soak them in weak brine four days, the fourth day scald the
brine and pour it hot to the mellons, then soak the mellons four or five days in
clear water, change the water each day and pour it hot to the melons, to four
pounds of melons take five pounds of clear sugar, dissolve the sugar in water,
boil it up, rise the scum with an egg beaten up and put into it or lime water;
then put your melons in and boil them half an hour, boil lemon peel and grape
juice with your melons: to preserve them you will repeat scalding them once in a
few weeks.
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