cum--set it back on the fire, and let it boil a
minute, then take it off, and skim it again. This operation repeat till
the syrup is clear--put in the fruit when the syrup is cold. The fruit
should not be crowded while preserving, and if there is not syrup enough
to cover the fruit, take it out of the syrup, and put in more water, and
boil it with the syrup before putting back the fruit.

304. _Directions for making Sweetmeats._

A pound of sugar to a pound of fruit, is sufficient to preserve most
kinds of fruit. Some kinds of fruit require more, and some will do with
less, than an equal weight of sugar. White sugar makes the most delicate
sweetmeats--nice brown sugar answers very well for most kinds of fruit.
The West India sugar-house syrup is better than sugar to preserve fruit,
on account of its never fermenting. When brown sugar is used, clarify
it, as in direction for clarifying syrup, No. 303, then put in the
fruit. Nice white sugar does not need clarifying. All kinds of
fire-proof ware will do to preserve in, excepting iron ware. The fruit
should not be crowded while preserving, and should boil gently. The
fruit should be turned out of the preserving kettles as soon as done,
and set away in a cool place, otherwise they will not be nice. Keep the
sweetmeats in stone or china jars, that have never been used for other
purposes. Glass jars are the best for delicate sweetmeats, such as
strawberries or cherries. Preserves should be covered tight, and kept in
a cool place. A paper wet in brandy, and laid over the sweetmeats, has a
tendency to keep them from fermenting. They should be looked to
frequently, to see that they do not ferment. Whenever they do, the syrup
should be turned from them, scalded, and turned back on them while hot.

305. _To Preserve Quinces._

Quinces, if very ripe, are best preserved in the following manner: Pare
and cut them in slices, an inch thick--take out the cores carefully, so
as to have the slices in the form of a ring. Allow a pound of nice white
sugar for each pound of the fruit--dissolve it in cold water, having a
quart of the latter to a pound of sugar, then put in the sliced quinces,
and let them soak in it ten or twelve hours. Put them in a preserving
kettle, and put it on a moderate fire--cover them over, and let the
quinces boil gently--there should be more than enough syrup to cover the
quinces. When a broom splinter will go through them easily, take them
from the fire, an