Directions for Cookery, in its Various Branches

four or five weeks. If properly managed, the gooseberries will keep a year, and may be used at any time, by stewing them with sugar. You may bottle damsons in the same manner; also grapes. PRESERVED RASPBERRIES. Take a quantity of ripe raspberries, and set aside the half, selecting for that purpose the largest and firmest. Then put the remainder into your preserving pan, mash them, and set them over the fire. As soon as they have come to a boil, take them out, let them cool, and then squeeze them through a bag. While they are cooling, prepare your sugar, which must be fine loaf. Allow a pound of sugar to every quart of whole raspberries. Having washed the kettle clean, put the sugar into it, allowing half a pint of cold water to two pounds of sugar. When it has melted in the water, put it on the fire, and boil it till the scum ceases to rise, and it is a thick syrup; taking care to skim it well. Then put in the whole raspberries, and boil them rapidly a few minutes, but not long enough to cause them to burst. Take them out with a skimmer full of holes, and spread them on a large dish to cool. Then mix with the syrup the juice of those you boiled first, and let it boil about ten or fifteen minutes. Lastly, put in the whole fruit, and give it one more boil, seeing that it does not break. Put it warm into glass jars or tumblers, and when quite cold cover it closely with paper dipped in brandy, tying another paper tightly over it. Strawberries may be done in the same manner; blackberries also. RASPBERRY JAM. Take fine raspberries that are perfectly ripe. Weigh them, and to each pound of fruit allow three quarters of a pound of fine loaf-sugar. Mash the raspberries, and break up the sugar. Then mix them together, and put them into a preserving kettle over a good fire. Stir them frequently and skim them. The jam will be done in half an