then strain the water from them, pound them in a marble-mortar, and strain them through sieve; then bring the pulp to a proper consistence over a gentle fire, and add to it thrice its quantity of sugar, and let it be reduced into a conserve by beating it in a mortar.
Pare the quinces, take out the cores and seeds, then cut them into small pieces, boil them till they are soft; to eight pounds of quinces put in six pounds of sugar, boil them to a consistence.
Take rose buds, or any other flowers, and pick them; cut off the white part from the red, and take the red flowers and sift them through a sieve, to get out the seeds; then weigh them, and to every pound of flowers take two pounds and a half of loaf sugar; beat the flowers pretty fine in a stone mortar, then by degrees put the sugar to them, and beat it till it is well incorporated together; then put it into gallipots, tie it over with paper, an over that a leather, and it will keep seven years.
Stone your cherries, and boil them a moment, sift them, and reduce the juice on a slow fire till it comes to a pretty thick marmalade; add the proportion of a pound to a pound of sugar.
COMPOTES.
