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Updated: May 21, 2025
Take three pounds of Cherries stoned; half a pound of clear juyce of raspes, and one pound of the juyce of red currants, and one pound of fine Sugar. Put them all together into the preserving pan; boil them with a quick fire, especially at the first, skimming them all the while, as any scum riseth.
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.
Standing in the Sun is the best way of Fermentation, when the drink is strong. The root of Angelica or Elecampane, or Eringo, or Orris, may be good and pleasant, to be boiled in the Liquor. Raspes and Cherries and Bilberies are never to be boiled, but their juyce put into the Liquor, when it is tunning. I conceive it best to use very little spice of any kind in Meathes.
And when you take out the dish, you will have an excellent Syrup, and the remaining substance of the Apples will be insipid. Then put two pound of pure Sugar to it, and mingle it well, and let it boil gently, till you see the matter come to such a thickness and solidity, that it will not stick to a plate. Then make it up into what form you will. The like you may do with Raspes or Currants.
Boil these, till the Liquor be gellied. Then put it in Glasses. It will look like Rubies in clear Gelly. You may do the like with Cherries, either stoned, and the stalks cut off, or three or four capped upon one stalk, and the stone left in the first, and boiled in Liquor of Raspes.
Mingle juyce of Raspes and red Currants with the stoned Cherries, and boil this mixture into Marmulate, with a quarter, or at most, a third part of Sugar. The juyces must be so much as to make Gelly of them to mingle handsomely with the Cherries, to appear among and between them.
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