Stone the Kentish cherries, and put as much sugar into the preserving pan, as will cover them: having boiled the sugar till it cracks, put in the cherries, give them a good boil, skim, and set them by in an earthen pan till next day: then drain, and put them on sieves in a hot stove, and turn them; they will take three days drying, and when dry, will keep two or three years.
To preserve Peaches whole.
Take the Newington peaches before they are ripe, scald them till they are tender, put them into as much sugar as will cover them, give them a gentle boil, and set them by till the next day: then drain them from the syrup, which having boiled with an additional quantity of sugar to the degree called blown, put in the peaches, and after simmering set them by for a week; then drain the syrup from them, and boiling it higher than before, put in the peaches, and let all boil gently together for an hour, by which time, if you find the sugar has penetrated the fruit, you may skim and set them by for use.
To preserve Pine Apple Chips.
Having taken off the outside of the pine apple; cut it cross-ways into thin slices, which put in layers into an earthen pan, sifting sugar over each layer, let all stand for about ten days, in which time, if melted, put it together into a preserving pan, and boil it up twice a day for three days, and set them by for drying.
To preserve Pine Apples whole.
Take the pine apple just before it becomes ripe, let the top remain on it. Having perforated it with a penknife, scald it till it becomes so tender, that a straw may be thrust through it. Let it then remain in cold water two hours, and in that state be put into a jar, with sugar strewed over it, boiled to the degree called smooth, and covered close down: the next day drain the syrup and boil it up, and in this manner proceed every day, till the water is extracted from the pine. As the syrup by that means will be rendered thin, you will add more sugar and boil it up to a high degree, and set the pine by for a fortnight, when if you perceive the syrup is thick, you may depend upon it the pine is properly preserved, and therefore may take it out of that syrup and put it into a clarified syrup in a glass, in which it will keep good seven years, if unaffected by damp or wet.
To preserve Medlars.
Having scalded the fruit till the skins are easily taken off; stone them at the head, cover them with sugar, give them a gentle boil, and let them stand for two days: then drain them, and boiling the syrup till it becomes ropy, put in the medlars, let all boil up gently, and set by for use.