of the latter. When cold, sweeten it pretty
well with fine Lisbon sugar, and mix the pulp with it by degrees.

GOOSEBERRY HOPS. Gather the largest green gooseberries of the walnut
kind, and slit the tops into four quarters, leaving the stalk end whole.
Pick out the seeds, and with a strong needle and thread fasten five or
six together, by running the thread through the bottoms, till they are
of the size of a hop. Lay vine leaves at the bottom of a tin
preserving-pan, cover them with the hops, then a layer of leaves, and so
on: lay a good many on the top, and fill the pan with water. Stop it
down so close that no steam can escape, set it by a slow fire till
scalding hot, and then take it off to cool. Repeat the operation till
the gooseberries, on being opened, are found to be of a good green. Then
drain them on sieves, and make a thin syrup of a pound of sugar to a
pint of water, well boiled and skimmed. When the syrup is half cold, put
in the fruit; give it a boil up, and repeat it thrice. Gooseberry hops
look well and eat best dried, and in this case they may be set to dry in
a week. But if to be kept moist, make a syrup in the above proportions,
adding a slice of ginger in the boiling. When skimmed and clear, give
the gooseberries one boil, and pour the syrup cold over them. If found
too sour, a little sugar may be added, before the hops that are for
drying receive their last boil. The extra syrup will serve for pies, or
go towards other sweetmeats.

GOOSEBERRY JAM. Gather some ripe gooseberries, of the clear white or
green sort, pick them clean and weigh them. Allow three quarters of a
pound of lump sugar to a pound of fruit, and half a pint of water. Boil
and skim the sugar and water, then put in the fruit, and boil it gently
till it is quite clear. Break the gooseberries into jam, and put into
small pots.--Another. Gather some ripe gooseberries in dry weather, of
the red hairy sort, and pick off the heads and tails. Put twelve pounds
of them into a preserving pan, with a pint of currant juice, drawn as
for jelly. Boil them pretty quick, and beat them with a spoon; when they
begin to break, add six pounds of white Lisbon sugar, and simmer them
slowly to a jam. They require long boiling, or they will not keep; but
they make an excellent jam for tarts and puffs. When the jam is put
into jars, examine it after two or three days; and if the syrup and
fruit separate, the whole must be boiled again. In making white
g