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 drain and lay them out on sieves, and dry them in a very hot stove.

Dip the stalks and the leaves in the best vinegar when it is boiling hot, stick the sprigs upright in a sieve till they are dry; in the mean time boil some double refined sugar to syrup, and dip the cherries, stalks and leaves in the syrup, and just let them scald, lay them on a sieve, and boil the sugar to a candy height, then dip the cherries, stalks leaves, and all; then stick the branches and leaves, and dry them as you do other sweetmeats. They look very beautiful at candle light in a dessert.

Take green gooseberries, slice them on the side, that part of the liquor may run out, put them into pots, and put into the pots two or three spoonfuls of water; stop the pots very close, and put them in a skillet of water over the fire, till the gooseberries have made a liquor as clear as water; half a pound of gooseberries will make this liquor; take a pound of cherries stoned, one pound of double-refined sugar beaten small, strew some at the bottom of your silver bason, and then a layer of cherries, and cover them over with sugar; keep some to throw over them as they boil, put to the cherries five or six spoonfuls of gooseberry liquor, set them over the fire, and boil them very moderately at first, till your sugar is melted, and afterwards as fast as you can;