fine Sugar powder'd; then put these into your preserving Pan, and lay a
Layer of Sugar, and another of Fruit; and so on till you have laid all in,
covering them with Sugar; then pour upon them half a Pint of White Wine,
and set it on the Fire, and as soon as the Sugar is all melted, boil them
up quick, and take off the Scum as it rises, stirring them every now and
then: and when the Fruit is clear, they are enough. Then put them into
Glasses, and cover them with Papers.



To make _Marmalade_ of _Cornelian-Cherries._ From the same.

When your Cornelian-Cherries are full ripe, take out the Stones, and to
every Pound of Fruit, take its weight of fine Sugar powder'd. Wet it with
White Wine, and boil it to a candy'd height; then put in your Fruit, with
the Juice that comes from them; then boil them very quick, and stir it
often, scumming it clean; and when you see it very clear, and of a good
Consistence, put it into a glaz'd earthen Pan; and when it is almost cold,
put it into Glasses, and cover them with white Paper, and keep it in a dry
Room. _Note_, If you let any of these sharp Fruits stand to cool in your
Sweet-meat-Pans, they will take an ill taste from them.



To make _Jamm_ of _Damsons._ From the same.

Take Damsons, full ripe, a Gallon; pick them from the Stalks, that may
happen to be about them, and the Leaves that are sometimes gather'd with
them: then take near their weight of Sugar, and about a Quart of Water, and
boil them well together, and put in your Damsons, and boil them till they