Wellcome Collection: Coley Family (MS1711 )

38 (71) Preserves To Preserve Damsons take the finest you can get weigh them out and every pound of Damsons add a Quarterof a pint of watter and half a pound of sugar boil the sugar and watter together first then take it of and let it be allmost cold then put the Damsons in to it and let them scald over a gently over a slow fire taking them of some times if you set the fire too fierce for they must not boil when they ave got very sofft take them of and le them soak a while in the syoup then skim them and put them in a jar and add a little more sugar to the liquor and boil it up again and pour it in the Damsons hot you must boil the juice up once or twice as you see them cook up adding a littel more sugar every time mind to fasten your jars down close as no air comes in

To keep codlins so can all the year Take the finest codlins you can get when about half grown place them in a large jar with layers of the same leaves between them when near full cover them then over with boiling hot watter stit them until cold then fill up the jar with melted mutton suet tye it over with a blader and leather as close as possible that no air may come in but then [????] coller when you use them they must be scalded and par'd just the same as if off the tree to green they must be put in a copepr preserving pan with writing paper over it cut just to fit the pan let them heat and boil untill done [gocen]

(72) Preserves To Dry Cherrys

Take 6 pounds of the best cherrys and stone them put them in a preserving pan with one pound of sugar and 4 spoonfulls of watter let it stand 5 hours then boil them up quick till they look clear let them stand in the syrup all the night then lay them out in lines to dry in the sun when all dry pour some scalding watter on them put them in a cloth to dry them put them in a stone dish and put them in a gentel oven all night then [cool?] them up close the same [quantity] will do use the same syrup

To Preserve Currants Take best dry currants you can get pick them off the stems and put half a pound of sugar to a pound of currants puting a laise of currants and a laise of sugar in the pan Let them boil gentily over a charcole fire keep it stirring as it boil till you see the currants is boil'd then take out the currants and put 3 or 4 handfulls of sugar in the juice boil it up again about a quarter of an hour and then put in the juice to the currants on the morrow you may paper them down the same as you do the jam mind when they foment for as often as you see them going to work you must separate the currants from the juice and biol the juice up with a handfull or 2 of sugar and then pour it in the currants do this as often as you se thay want it paper them close again

39 (73)

Perserves To Make Currant Jelly

take currants as dry as you can and pick them of the stem and put them in a peserving pan over a gentel charcoal fire till the juce is drawn out of them strain them thor a sieve but leave a little of the juice along with the currants in the pan and put as much sugar to them as it is common to peserve them and boil up again this is known by experience to be as good as methord to perserve as when the juce is left in them then take the juce strand and strain it throu a juice bag let as much run thro as will without foaming for it must not squeez'd then measur the juice and add to every quart of juice a pint of white currant juice then add to every pint of juice thus mixed a pound of double refined sugar put it in the pan let it boil over a gentel fire till you see it will jelly which you may know by puting it in a spoon but you must keep it stiring and scum it clean before you put into glasses

To Make Rasberry Jam

take the best read rasberys you can get and mash them well and put a pound of lump sugar to pint of the mash'd rasberys and a pint of currant juice to every 2 quarts of rasberys put it in a preserving pan over a charcoal fire keeping it stiring all the while till you see it will jelly then take off and let it stand a few minutes and let stand and steam your jars over it then put in and let it stand untill tomorrow then take the writing paper and dip in some french brandy and lay it on the jam and tye some more paper over it and your jam will keep good for a year

To Preserve Green Gooseberrys

take the gooseberrys at their full growth pare them with a penknife thin and seed them make the watter boiling hot with a nob of allum stop them down close with a wet cloth let them stand some time if they are not goun them boyle them [thru] watter up again and stop them down in the same manner as before when ground boil them up in a strong syrup of double refined sugar

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