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Updated: June 28, 2025
You must put the juyce of two Limons and half an Orange to this in the due time. Every Pippin should be lapped over in a broad-pill of Orange; which you must prepare thus. Pare your Orange broad and very thin, and all hanging together, rub it with Salt, prick it, and boil it in several waters, to take away the bitterness, and make it tender.
And when you will make your Mead with Cherries or Morello-Cherries, or Raspes, or Bilberries, or Black-cherries, put their juyce to the Liquor when you tun it, without ever boiling it therein; about one quart of juyce to every three or four gallons of Liquor. You may squeese out the clear juyce, and mingle it with the Liquor, and hang the Magma in a bag in the bung.
You may likewise write with Vinegar, or the juyce of Lemon or Onion; if you would read the same, you must hold it before the fire. How to keep Wine from Sowring. Tye a piece of very salt Bacon on the inside of your barrel, so as it touch not the Wine, which will preserve Wine from sowring. To take out Spots of Grease or Oyl.
Take four pound of Cherries, one pound of Sugar, beat your Sugar and strew a little in the bottom of your skillet, then pull off the stalk and stones of your Cherries, and cut them cross the bottom with a knife; let the juyce of the Cherries run upon the Sugar; for there must be no other liquor but the juyce of the Cherries; cover your Cherries over with one half of your Sugar, boil them very quick, when they are half boiled, put in the remainder of your sugar, when they are almost enough, put in the rest of the sugar; you must let them boil till they part in sunder like Marmalade, stirring them continually; so put them up hot into your Marmalade glasses.
Do thus, scald your flesh of Quinces in a little of the juyce of other Quinces, that they may become tender, as if they were coddled. When it is of a candy-height, put the pulp of Quince to it, and let it remain a little while upon the fire, till it boil up one little puff or bubbling, and that it is uniformly mixed with the Sugar; you must stir it well all the while.
Then put these into the gelly, with a quarter of an Ounce of Cinnamon broken into very small pieces; one flake of Mace; three or four thin slices of Ginger; sweeten it with loaf Sugar to your liking; set it then over a chafing dish of coals; stir it well, and cover it close; blow under it, until there arise a scum or curd; let it boil a little, then put into it one top of Rose-mary, two or three of sweet Marjoram; wring into it the juyce of half a Limon; let not your curd fall again, for it will spoil the clearness of the gelly.
To make Lozenges of Red Roses. Boil your sugar to sugar again, then put in your Red Roses being finely beaten and made moist with the juyce of a Lemmon, let it not boil after the Roses are in but pour it upon a Pye-plate, and cut it into what form you please. To make Chips of Quinces.
If this should not be enough, you may also put a little gravy of Mutton into it; stirring it well when it is in, least it curdle in stewing, or you may put the yolk of an Egg or two to your liaison of Butter, Flower, and ladleful of broth. For gravy of Mutton. Rost a juycy leg of Mutton three quarters. Then gash it in several places, and press out the juyce by a screw-press.
I found by this making, that the juyce of Quinces is not so good to make gelly. It maketh it somewhat running like Syrup, and tasteth sweetish, mellowy, syrupy. The Decoction of the flesh is only good for Syrup. I conceive, it would be a grateful sweetmeat to mingle a good quantity of good gelly with the Marmulate, when it is ready to put into pots.
Take Oranges and pare them as thin as you can, then take out the meats clean, and put them in water; let them lye about an hour, shift the water, and boil them very tender in three or four waters, then put them up, and dry them on a cloath: mince them as small as you can, then put them into a dish, and squeeze all the juyce of the meat into them, and let them stand till the next day, take to every pound of these a pound and a quarter of double refined Sugar.
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