Then strain each from their course _faeces:_
and mingle the decoctions, and put Sugar to them, and boil them up to a
Gelly.
Or with the flesh and some juyce of Quinces, make Marmulate in the Ordinary
way; which whiles it is boiling, put to it the Mucilage of the seeds to
Incorporate it with the Marmulate. You may take to this a less proportion
of Sugar than to my Marmulate.
MARMULATE OF CHERRIES
Take four pound of the best Kentish Cherries, before they be stoned, to one
pound of pure loaf Sugar, which beat into small Powder: stone the Cherries,
and put them into your preserving pan over a gentle fire, that they may not
boil, but resolve much into Liquor. Take away with the spoon much of the
thin Liquor, (for else the Marmulate will be Glewy) leaving the Cherries
moist enough, but not swimming in clear Liquor. Then put to them half your
Sugar, and boil it up quick, and scum away the froth that riseth. When that
is well Incorporated and clear, strew in a little more of the Sugar; and
continue doing so by little and little, till you have put in all your
Sugar; which course will make the colour the finer.
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