American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables

it boil gently for four hours, then put it into pots for use. _To keep White Bullace, Pears, Plumbs, or Damsons &c. for tarts or pies_. Gather them when full grown, and just as they begin to turn, pick all the largest out, save about two thirds of the fruit, to the other third put as much water as you think will cover them, boil and skim them; when the fruit is boiled very soft, strain it through a coarse hair sieve; and to every quart of this liquor put a pound and a half of sugar, boil it, and skim it very well; then throw in your fruit, just give them a scald; take them off the fire, and when cold, put them into bottles with wide mouths, pour your sirrup over them, lay a piece of white paper over them, and cover them with oil. _To make Marmalade_. To two pounds of quinces, put three quarters of a pound of sugar and a pint of springwater; then put them over the fire, and boil them till they are tender; then take them up and bruize them; then put them into the liquor, let it boil three quarters of an hour, and then put it into your pots or saucers. _To preserve Mulberries whole_. Set some mulberries over the fire in skillet or preserving pan; draw from them a pint of juice when it is strained; then take three pounds of sugar beaten very fine, wet the sugar with the pint of juice, boil up your sugar and skim it, put in two pounds of ripe mulberries, and let them stand in the sirrup till they are thoroughly warm, then set them on the fire, and let them boil very gently; do them but half enough, so put them by in the sirrup till next day, then boil them gently again: when the sirrup is pretty thick, and will stand in round drops when it is cold, they are done enough, so put all into a gallipot for use. _To preserve Goosberries, Damsons, or Plumbs_ Gather them when dry,