(the butter
pumpkin makes the nicest sweetmeats.) Halve the pumpkin, take out the
seeds, and cut it into chips of the size of a dollar. For each pound of
the pumpkin to be preserved, allow a pound of fine white sugar, and a
gill of lemon-juice. Put the chips in a deep dish, and sprinkle on each
layer a layer of the sugar. Turn the lemon-juice over the whole. Let it
remain a day--then boil the whole together, with half a pint of water to
three pounds of the pumpkin, a table-spoonful of powdered ginger, tied
up in bags, and the peel of the lemons, cut into small pieces. When the
pumpkin becomes tender, turn the whole into a preserve pot. In the
course of a week, turn the syrup from the pumpkin, boil it to a rich
syrup, and turn it back hot.

326. _Gages._

Allow equal weights of sugar and gages. Make a syrup of white sugar, and
just water enough to cover the plums. Boil the plums slowly in the syrup
ten minutes--turn them into a dish, and let them remain four or five
days, then boil them again, till the syrup appears to have entered the
plums. Put them in a china jar, and in the course of a week turn the
syrup from them, scald it, and turn it over them hot.

327. _Strawberries._

Procure Chili or field strawberries, and hull them. Take equal
quantities of berries, and powdered white sugar--put a layer of each in
a preserving pan, having a layer of strawberries at the bottom. Let them
remain an hour, then put in a gill of cold water, to prevent their
burning to the bottom of the pan. Set them on a very moderate fire--when
the juice runs freely, increase the fire, until they boil briskly. Let
them boil half an hour, then turn them into a dish--when lukewarm, put
them in wide-mouthed bottles, or small glass jars, cork and seal them
tight, and keep them in dry sand.

328. _Raspberry and Blackberry Jam._

For each pound of berries, allow a pound of sugar. Put a layer of each
alternately in a preserving dish. Let them remain half an hour--then
boil them slowly, stirring them frequently, to keep them from burning.
When they have boiled half an hour, take a little up in a cup, and set
it in a dish of cold water--if it appears of the consistency of thick
jelly, take the whole from the fire--if not, boil it till it becomes so.

329. _Strawberry, Raspberry, and Blackberry Jelly._

Jellies of these fruits are all made in the following manner: Take the
berries when ripe, and in their prime, mash them, and let them drai