172. _To preserve Cornelions._
Take the fairest and weigh them, then take their weight in Sugar, and
lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till
all be in, and let your last Lay be Sugar, then put a little water into
the midst of the Pan, and set it on the fire, and when the Sugar is
melted boil them up quick, and take them often and shake them, and scum
them, when you do perceive them to be very clear, they are enough.
173. _To make Marmalade of Cornelions._
Take them and stone them, and weigh them, and to every pound of Fruit
take a pound of Sugar, wet it with water, and boil it to a Candy height,
then put in your Fruit and boil it very clear and quick, and shake it
often, and scum it clean; when you see it very clear and very thick, it
is enough; you must keep it in a Stove or some warm place.
174. _To preserve Damsons._
Take the fairest, not too ripe, and take their weight in Sugar, wet your
Sugar with a little water, boil it and scum it, then put in your Damsons
and boil them a little, then set them by till the next day, then boil
them till they be very clear, and take them from the fire sometimes, and
let them stand a while to keep them from breaking, when they are clear,
take them out, and put them into Glasses, and boil the Syrup to a Jelly
and pour on them; be very careful how you take them to put them into
your Pots or Glasses for fear of breaking them.
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