are tender, breaking them with a Spoon, all the while, till the whole is
thicken'd. Then put it in Gallypots, and set it to cool; then close the
Pots down with Leather.



To preserve _Currans_ in _Jelly._ From the same.

Take some of the large _Dutch_ red or white Currans, when they are ripe,
and pick them from the Stalks; then, with a Pin, pick out the Stones; or,
you may, if you will, leave them on the Stalks, if they are large Bunches,
but still pick out the Kernels. Then take their weight in Sugar, and wet it
with a little Water, and add a little Syrup of Raspberries to it; then boil
it to a Syrup, scumming it as it rises: then put in your Currans, and boil
them up quick, shaking them often, still taking off the Scum as it rises.
They will be enough done to put up, when the Syrup will jelly, as you may
try by putting some in a Spoon, and letting it cool. When you find this,
pour out all into Glasses, when it has cool'd a little. If your Currans are
pick'd from the Stalks, or if they are in Bunches, then let the Syrup be
half cold, and pour it into the Glasses; and then put in your Bunches,
placing them as you would have them situated, and as it cools, they will
fix in their several Stations; cover the Glasses then with white Paper.

_Note_, The red Currans ought to be done by themselves, and the white by
themselves, for both together will make a disagreeable Mixture.



To dry _Apricots._ From Mrs. _Walsingham_ of _Suffolk._