The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

currants, gooseberries and plums, can be kept the year round by putting them in bottles, and setting them in an oven four or five hours after baking in it; let them remain in it till they begin to shrink, then cork and seal them tight, they will be fit for pies, whenever you wish to use them. Ripe blackberries, and whortleberries, dried perfectly in the sun, and tied up in bags so as to exclude the air, will keep good over the winter. Whenever you wish to use them for pies, pour on boiling water enough to cover them, and let them remain in it till they swell to nearly the original size, then drain off the water, and use them. 17. _To extract essences from various kinds of flowers._ Procure a quantity of the petals of any kind of flowers that have an agreeable fragrance. Card thin layers of cotton, which dip into the finest Florence oil. Sprinkle a small quantity of salt on the flowers, and put a layer of them in a glass jar or wide mouthed bottle, with a layer of the cotton, put in a layer of each alternately until the jar is full, then cover the top up tight with a bladder. Place the vessel in a south window, exposed to the heat of the sun. In the course of a fortnight, a fragrant oil may be squeezed from the cotton, little inferior if rose leaves are made use of, to the imported otto of rose. 18. _Indelible Ink for marking linen._ Dissolve a drachm of lunar caustic, in half an ounce of pure cold water. Dip whatever is to be marked in pearlash water, dry it perfectly, then rub it smooth with a silver spoon, (ironing it sets the pearlash water,) write on it, and place it in the sun, and let it remain until the name appears plain and black. Red ink for marking linen, is made by mixing and reducing to a fine powder, half an ounce of vermilion, a drachm of the salt of steel, and linseed oil enough to