can; scum it very well and carefully; when your liquor is brought to a jelly, it will stick your spoon, and then put it up. They do best half a pound at a time.
Take Morello cherries, hang them by their stalks one by one, where the sun may come to dry them, and no dust can get to them; this must be in autumn; cut the stalks as for preserving, place them one by one in your glasses, scrape as much sugar as will cover them; then fill them up with white wine, set them in a stone to swell, and then use them.
Take six pounds of cherries, and stone them; put half a pound of the best powdered sugar, boil them in a little copper, or other vessel as most convenient; when you think they are enough, lay them one by one on the back side of a sieve, set them to dry in an oven that has been heated, and when dry, put them in a stove to keep them so. If any liquor be left, do more cherries as above; they will keep well coloured all the year.
Take the longest sort of gooseberries the latter end of May, or beginning of June, before the green colour has left them; set some water over the fire, and, when it is ready to boil, throw in the gooseberries; let them have a scald, then take them out, and carefully remove them into cold water; set them over a very slow fire to
green,
