sugar, a quart of brandy, and a few cloves, then bruise a few more cherries, and simmer with sugar, strain and add the juice to the cherries in the bottle, cork closely, and keep in a warm dry place.
QUINCE MARMALADE.
Peel, cut into quarters, and core two pounds of sharp apples, and the same quantity of quinces; put them into a jar, with one pound of white sugar powdered and sprinkled over them; cover them with half a pint of water, and put in also a little bruised cochineal tied in a muslin. Set them in a slack oven till tender, take out the cochineal, and pulp the fruit to a marmalade.
Some cooks prefer boiling the sugar and water first and scalding the fruit till tender, and then adding them to the syrup.
DAMSON MARMALADE.
Is made in the same manner as quince, as also apricot marmalade, which is very fine; the fruit must be stoned, and some of the kernels put in with the fruit, which are peeled, and
