of May-duke cherries; press them
through a sieve; then boil together half a pint of red currant or
raspberry juice, and 3/4 lb. of white sugar, put the cherries into
them while boiling; add 1 lb. of fine white sugar. Boil quickly 35
minutes, jar, and cover well.
CHERRY MARMALADE.--Take some very ripe cherries; cut off the stalks
and take out the stones; crush them and boil them well; put them into
a hand sieve, and force them through with a spatula, till the whole is
pressed through and nothing remains but the skins; put it again upon
the fire to dry; when reduced to half weigh it, and add an equal
weight of sugar; boil again; and when it threads between the fingers,
it is finished.
HOW TO PRESERVE CURRANTS FOR TARTS.--Let the currants be ripe, dry and
well picked. To every 1-1/4 lbs. of currants put 1 lb. of sugar into
a preserving pan with as much juice of currants as will dissolve it;
when it boils skim it, and put in the currants; boil till clear; jar,
and put brandy-paper over; tie down; keep in a dry place.
HOW TO PRESERVE GRAPES.--Into an air-tight cask put a layer of bran
dried in an oven; upon this place a layer of grapes, well dried, and
not quite ripe, and so on alternately till the barrel is filled; end
with bran, and close air-tight; they will keep 9 or 10 months. To
restore them to their original freshness, cut the end off each bunch
stalk, and put into wine, like flowers. Or,
Bunches of grapes may be preserved through winter by inserting the end
of the stem into a potato.
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