it presents the appearance of being
rather thick, and the currants partly dissolved, it will be ready to
pour into stone jars, which, after being allowed to cool all night, are
to be tied down with paper, and kept in a cold place for winter's use.
All kinds of seed fruit can be prepared in the same manner, as well as
all kinds of plums.

No. 108. HOW TO PRESERVE RHUBARB.

Free the rhubarb from leaves, cut it up in inch lengths, wash and drain
it in a sieve or colander. Next, put the rhubarb into a sufficiently
large pot, or preserving-pan, with a little water--say a pint of water
to ten pounds of rhubarb, and put this on the fire, with the lid on, to
boil until dissolved to a pulp, stirring it occasionally; as soon as all
the rhubarb is dissolved, add six pounds of moist sugar, and stir the
whole continuously on the fire while boiling fast, until reduced to a
rather stiff paste or marmalade--this will require about half an hour's
boiling; the preserve or jam must then be immediately put into jars, or
gallipots, and, when cold, is to be covered with stiff paper, and tied
round with string. Keep the jam in a cold place, for use.

No. 109. HOW TO MAKE GOOSEBERRY JAM.

Pick ten pounds of ripe gooseberries, put them in a covered pot, with a
pint of water, and set them on the fire to boil to a pulp, stirring them
frequently, and, when they are thoroughly dissolved, add six pounds of
sugar, and stir the whole continuously while boiling on the fire, until
the jam is reduced to a rather stiff paste; it must then be poured into
gallipots, and, when cold, is to be covered with paper, and tied round
with string.

No. 110. BAKED PEARS.

Put the pears, standing up side by side in rows, with their stalks
uppermost, in an earthenware baking dish; add a sprinkle of moist
sugar, a few cloves, and a pint of cider or water, and bake them until
they are done. The time for cooking them depends upon their size and
kind.

No. 111. BAKED APPLES.

Put the apples on a baking-dish, with a sprinkle of sugar, and a drop of
cider or water, and set them in the oven to bake. Baked apples or pears,
with bread, form a cheap, wholesome, and proper kind of supper for
children.

No. 112. TO MAKE ELDER WINE.

Ingredients, two gallons of elderberries, two quarts of damsons, eight
pounds of raw sugar, at 4-1/2_d._ per pound, two gallons of water, two
ounces of ginger, one ounce of cloves, and half a pint of fresh yeast.
To make this qu