times in the first two months that they may be gently boiled again, if
not likely to keep. It is necessary to observe, that the boiling of
sugar more or less, constitutes the chief art of the confectioner; and
those who are not practically acquainted with the subject, and only
preserve fruit in a plain way for family use, are not aware that in two
or three minutes, a syrup over the fire will pass from one gradation to
another, called by the confectioners, degrees of boiling, of which there
are six, and those sub-divided. Without entering, however, into the
minutiae of the business, it is only necessary to make the observation in
order to guard against under boiling, which prevents sweetmeats from
keeping; and quick and long boiling, which reduces them to candy.
Attention, without much practice, will enable a person to do any of the
following sorts of sweetmeats and preserves, which are quite sufficient
for a private family. The higher articles of preserved fruits may be
bought at less expense than made. Jellies of fruit are made with an
equal quantity of sugar, that is, a pound to a pint, and require no very
long boiling. A pan should be kept for the purpose of preserving, of
double block tin, with a bow handle for safety, opposite the straight
one: and if when done with, it be carefully cleaned and set by in a dry
place, it will last for several years. Pans of copper or brass are
extremely improper, as the tinning wears out by the scraping of the
ladle. Sieves and spoons should likewise be kept on purpose for
sweetmeats. Sweetmeats keep best in drawers that are not connected with
a wall. If there be the least damp, cover them only with paper dipped in
brandy, and laid on quite close; and to prevent the mouldiness
occasioned by insects, cover them with fresh paper in the spring. When
any sweetmeats are to be dried in the sun, or in a stove, it will be
best in private families, where there is not a regular stove for the
purpose, to place them in the sun on flag stones, which reflect the
heat, and to cover them with a garden glass to keep off the insects. If
put into an oven, take care that it be not too warm, and watch to see
them done properly and slowly. When green fruits are to be preserved,
take pippins, apricots, pears, plums, or peaches, and put them into a
block tin preserving pan, with vine leaves under and over them, and
cover them with spring water. Put on the tin cover to exclude the air,
and set the pan on the