New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

damp, or the gooseberries’ skins are the least cut in taking off the stalks and buds, they will mould. Currants and damsons may be done the same. _To keep Currants._ The bottles being perfectly clean and dry, let the currants be cut from the large stalks with the smallest bit of stalk to each, that, the fruit not being wounded, no moisture may be among them. It is necessary to gather them when the weather is quite dry; and if the servant can be depended upon, it is best to cut them under the trees, and let them drop gently into the bottles. Stop up the bottles with cork and rosin, and put them into the trench in the garden with the neck downwards. Sticks should be placed opposite to where each sort of fruit begins. _Note._ The directions for gooseberries in case of frost. Cherries and damsons keep in the same way. Currants may be scalded, and kept with or without sugar, as directed for gooseberries. _To keep Codlins for several months._ Gather codlins at Midsummer of a middling size: put them into an earthen pan: pour boiling water over them, and cover the pan with cabbage-leaves. Keep them by the fire till they would peel, but do not peel them; then pour the water off till both are quite cold. Place the codlins then in a stonejar with a smallish mouth, and pour on them the water that scalded them. Cover the pot with bladder wetted, and tied very close, and then over it coarse paper tied again. It is best to keep them in small jars, such as will be used at once when opened. _To keep Damsons for winter Pies._ Put them in small stonejars, or wide mouthed bottles: set them up to their necks in a boiler of cold water, and lighting a fire under, scald them. Next day, when perfectly cold, fill up with spring water. Cover them. _Another way._ Boil one third as much sugar as fruit with it, over a slow fire, till the juice adheres to the fruit, and forms a