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13 TAke the weight of your Cherries in Sugar, and with a siluer spoone bruise as many other-Cherries in a posnet, boile them vntill the sirup be somewhat red, then straine that liquor through a cushion canuas into another faire posnet, then diuide your Sugar into three parts, and
put one part into the red si∣rup, & so soone as the Sugar is melted take it off the fire, & scum it cleane, then cut the stalkes off the Cherries some∣thing short, and crosse them one by one with a sharp knife on the end, then put the Che∣ries into the red liquor, and make them boile as fast as they can, vntill they rise vp frothie, then take them off the fire and scum them, and then put in the second part of the Sugar into them, & set them on the fire againe & let them boile as fast as they can, and when they boile vp, take it off and scum it, then put in the third part of Sugar, & yet
againe set it ouer the fire, and when it riseth vp frothie, take it off and scum it very cleane, then set them on the fire vn∣till it be something thick, you may know when they are enough by dropping a little on a sawcer on the bottome of it, if it be thicke like gellie; then take them off the fire, and powre them into an ear∣then platter, and being be∣tweene hot and colde, put them vp in a gally pot, or put them in gallie-pots to keepe all the yeere, but put a piece of white paper on them, and couer them with a piece of parchment or soft leather.