page 92

Till you see your Cherries come theire perfect
couler, then take them off the fire, and put to
them the remainder of your Sugar, and lett
them stand till it be desolued. then boile
them as fast as you did formerly till your Sirop
begins to be thicke, then take them off and set
them one by one in your pott or glasse, reseruing
halfe of the Sirrop cold to put on them when
you cap them, when that is done cut a peece
of fine white paper of the bignes of your pott
which let lye flatt vpon the Cherryes, and soe [tye]
them vp;

Some hold it the best way to make the [Cherry]
slitt cleare at that end where the stalke
growes that soe the stalke and the stone may
come out the better together without bruiseing
the Cherry; and then you must make a hole
with a bodkin att the topp end of the Cherry
put the stake of the Cherry thorough that
hath the stone alsoe in it.

Note that the Cherry must not be soe thorough
as that it is come to, too deepe a Couler.

The purple Cherry for that Couler preserues ve[ry]
well.

Some for Curiosity will have preserued
Cherries; put into, Shallow marmelet Glass[es]
one by one, theire Sirrop being boiled into
a Thicke Ielly.