Take to 3 pound of cherrys being through ripe and Stoned weigh them and
to your 3 pound take a pound of the best hard Sugar beat it and put it
into your preserving pan and put better than half a pint of water to
it and with your hand stir it all together then put in your cherrys and
Stir them in your water and Sugar and cover them and make them boyle
as fast as possibly you can Scumme them and when they be a little soft
take them off the fire and pour them Sirrop and all into a gally pot
then cover them and so let them stand 24 hours then pour them into a
Sive and let ye Sirrop run from them and then lay them on glass plates
as close as you can one by one or upon a clean sive dry them ether in
the Sun, Stove or oven when one side is pretty dry flat them and turn
them and when through dry box them very close and let no air come to
them they must be turned twice a day till through dry and on fresh
things.