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To preserue Cherries; Note that
the Latward ripe English Cherry
is better to preserue; then the flanders
Cherry beinge; firmer and not
Soe waterish.

Take your Cherries and slitt them, Crosse wise, in
fowre peeses, farr enough to take out the stones
att the topp (not at the end that the stalkes growes)
then pulling off the stalkes of some of them, put
the stalkes of ^the others thorough the hole where
the stalke came out, and soe if your Cherries be
small you may put 2 or 3 vpon one stalke, then
tye them 3 and 3 together seuerally, but tye them
not to Low for pulling of capps; Then take
to euery pound of Cherries a pound of good
refined Sugar beaten small, and strew parte
of it in the bottom of a Siluer, or earthen pann
then sett your Cherryes bunch by bunch thereon, &
soe strow all the residue of the Sugar vpon them
reserueing only a quarter of a pound to put on
them afterwards, then take fowre spoonefulls
of water, or Iuice of Cherries, and put to them
letting them stand till you see a little desolued
then sett them on a Quicke fire, and boile them
as fast as you can, that you may take off the
scum as it frothes vp without touching the Cherries
put this Sirrop into a porrenger to skim as it
Cooles, and then put it in againe vpon the Cheries
till