Take Cherries before they are full ripe, the stones taken out, put
clarified sugar boiled to a height, then pour it on them.




_Chicory Roots candied the Italian way._

Take Chicory new and green, the outward Bark being taken away, then
before they be candied, let them be cut in several parts, and gently
boiled, that no bitterness may remain, then set them in the air placed
severally, and put sugar to them boiled to a height.





Touching Marmalets, and Quiddony, as followeth.


_To make Marmalet of Damsins._

Take two quarts of Damsins that be through ripe, and pare off the skin
of three pints of them, then put them into an earthen Pipkin, those with
the skins undermost then set the Pipkin into a pot of seething water,
and let the water seethe apace untill the Damsins be tender. Cover the
Pipkin close, that no water gets into them, and when they are tender,
put them out into an earthen pan, and take out all the stones and skins,
and weigh them, and take the weight with hard sugar, then break the