_To dry Plums._

Take three quarters of a pound of Sugar to a pound of black Pear-plums,
or Damsins, slit the Plums in the crest, lay a lay of Sugar with a lay
of Plums, and let them stand all night; if you stone the Plums, fill up
the place with sugar, then boil them gently till they be very tender,
without breaking the skins, take them into an earthen or silver dish,
and boil your syrup afterwards for a gelly, then pour it on your Plums
scalding hot, and let them stand two or three dayes, then let them be
put to the Oven after you draw your bread, so often untill your syrup be
dryed up, and when you think they are almost dry, lay them in a sieve,
and pour some scalding water on them, which will run through the sieve,
and set them in an Oven afterwards to dry.



_To preserve Cherries the best way, bigger than they grow naturally,
&c._

Take a pound of the smallest Cherries, and boil them tender in a pint of
fair water, then strain the liquor from the substance, then take two
pound of good Cherries, and put them into a preserving-pan with a lay of
Cherries, and a lay of sugar: then pour the syrup of the other Cherries
about them, and so let them boil as fast as you can with a quick fire,
that the syrup may boil over them, and when your syrup is thick and of
good colour, then take them up, and let them stand a cooling by
partitions one from another, and being cold you may pot them up.