and cool, pulp them through a sieve. To each pound of pulp put
three-quarters of a pound of crushed sugar, and boil it gently until it
will jelly. Put it into large tart dishes or jars. It will keep for five
or more years in a cool, dry place. If for present use, or a month
hence, half a pound of sugar is enough.

APPLE MARMALADE.--Scald apples till they will pulp from the core; then
take an equal weight of sugar in large lumps, just dip them in water,
and boil it till it can be well skimmed, and is a thick syrup, put to
it the pulp, and simmer it on a quick fire a quarter of an hour. Grate
a little lemon-peel before boiled, but if too much it will be bitter.

BARBERRY JAM.--The barberries for this preserve should be quite ripe,
though they should not be allowed to hang until they begin to decay.
Strip them from the stalks; throw aside such as are spotted, and for
one pound of fruit allow eighteen ounces well-refined sugar; boil
this, with about a pint of water to every four pounds, until it
becomes white, and falls in thick masses from the spoon; then throw in
the fruit, and keep it stirred over a brisk fire for six minutes only;
take off the scum, and pour it into jars or glasses. Sugar four and
a half pounds; water a pint and a quarter, boil to candy height;
barberries four pounds; six minutes.

HOW TO PRESERVE BLACK CURRANTS.--Get the currants when they are dry,
and pick them; to every 1-1/4 lbs. of currants put 1 lb. of sugar into
a preserving pan, with as much juice of currants as will dissolve it;
when it boils skim it, and put in the currants, and boil them till
they are clear; put them into a jar, lay brandy paper over them, tie
them down, and keep in a dry place. A little raspberry juice is an
improvement.

CHERRY JAM.--Pick and stone 4 lbs. of May-duke cherries; press them
through a sieve; then boil together half a pint of red currant or
raspberry juice, and 3/4 lb. of white sugar, put the cherries into
them while boiling; add 1 lb. of fine white sugar. Boil quickly 35
minutes, jar, and cover well.

CHERRY MARMALADE.--Take some very ripe cherries; cut off the stalks
and take out the stones; crush them and boil them well; put them into
a hand sieve, and force them through with a spatula, till the whole is
pressed through and nothing remains but the skins; put it again upon
the fire to dry; when reduced to half weigh it, and add an equal
weight of sugar; boil again; and when it threads between the fingers