English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

give it three or four good boils, then put it into your pots. 370. _To preserve_ Cherries. To a pound of cherries take a pound of sugar finely sifted, with which strow the bottom of your pan, having stoned the cherries, lay a layer of cherries and a layer of sugar, strowing the sugar very well over all, boil them over a quick fire a good while, keeping them clean skim'd till they look clear, and the syrrup is thick and both of one colour; when you think them half done, take them off the fire for an hour, after which set them on again, and to every pound of fruit put in a quarter of a pint of the juice of cherries and red currans, so boil them till enough, and the syrrup is jellied, then put them in a pot, and keep them close from the air. 371. _To preserve_ CHERRIES _for drying_. Take two pounds of cherries and stone them, put to them a pound of sugar, and as much water as will wet the sugar, then set them on the fire, let them boil till they look clear, then take them off the fire, and let them stand a while in the syrrup, and then take them up and lay them on papers to dry. 372. _To preserve_ FRUIT _green all the Year_. Gather your fruit when they are three parts ripe, on a very dry day, when the sun shines on them, then take earthen pots and put them in, cover the pots with cork, or bung them that no air can get into them, dig a place in the earth a yard deep, set the pots therein and cover them with the earth very close, and keep them for use. When you take any out, cover them up again, as at the first. 373. _How to keep_ KIDNEY BEANS _all Winter_. Take kidney beans when they are young, leave on both the ends, lay a layer of salt at the bottom of your pot, and then a layer of beans, and so on till