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To Preserve Currants.
The bottles should be right very dry, then cut the currants from the stalks till your bottles up to the neck and cork them slightly. Make a bed of hay at the bottom of the copper. Set your bottles in it till the copper up to the necks with cold water. Gradually warm the water till the currants begin to sink and their juice to appear. Remove the out of the copper and the cover them with a blanket till the next day. Then having three matches lighted in your hand remove the cork and introduce them into the bottle to take out the air. Then immediatley cork them close. The leather over the cork with melted [rogen?] & keep them in a cool place.
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To preserve green gages
Boil 3 pints of water right till it is reduced to 1/2 a pint, take half your sugar, (the whole quantity being equal to the wight of the fruit,) and melt it entirely in the water, then put in your green gages, and let them just boil, take them out of our bottle into a pan, and let them lie there two or three days, but take care they are always under the liquor then put in the remainder of the sugar and mix your green gages with it, let it just boil and then turn out as before for two days then boil it all up together and put it in your jars. Put brandy [paper?] the next day. Morello Cherries may be done in the same manner.
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To preserve Apricots.
Pare your apricots and stone them, lay them in double refined rugar (as much as will be , of the same weight as they are), all night ; the next day scald them till they are ready to boil. Scum them very well. The next day scald them as before, the third day boil them up till they look clear. Boil your peels and a sliced apple in a little water. [pass?] it through a jelly bag. Put this in when you first scald your apricots. Put but few in your pan at once, take care the sugar. Cover them well at first for if the least part be left bare they will turn brown. Put brandy papers over them.
To make red Marmalade.
Scald the quinces tender in the water cut them in quarters, core and pare the
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pieces. To 4 pounds of ^goodloaf sugar and 4 pints of water, boil the sugar and water to a syrup. Then put in the quinecs and cover them over, let it stand all night over a very little fire but not to boil, when they are red enough put them in a porringer full of jelly ^or more and boil them up as fast as you can when it is enough put it up but do not break the quinces too much.
Jelly for the Quinecs
Take some of the leftover quinces and wipe them with a clean coarse cloth, cut them in quarters. put as much water as will cover them, let it boil [apace?] till it is strong of the quinces. Then strain it through a jelly bag. If it be for white quinces pick out the seeds, but none of the quinces must be cored or pared
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Black Currant [Rob?]
Get your currants when they right are ripe pick them and bake them in a slow oven, to every quart of juice put 1/4 of a pound of sugar and boil it till it is pretty thick, keep stirring it all the time. Pour it into flat pots.
Brandy Cherries Morelli
Pick the Cherries, and right prick them with a needle. Put them in a wide mouthed bottle put to them 1/2 lb of pounded sugar candy and fill it up with the best french brandy. Cork it close down.
To preserve morelli Cherries is just the same as to preserve Apricots, except that a little currant juice must be made use of when boiled up, as
