does not keep, boil it again and add some more sugar to it.
Another Way.
Gather your raspberries when they are ripe and dry, pick them very carefully from the stalks and dead ones, crush them in a bowl with a silver or wooden spoon, (pewter is apt to turn them to a purple colour); as soon as you have crushed them, strew in their weight of loaf sugar, and half their own weight of currant juice, baked and strained as for jelly; then set them over a clear slow fire, boil them half an hour, skim them well, and keep stirring them at the time, then put them into pots or glasses, with brandy papers over them, and keep them for use.
- Note.—As soon as you have got your berries, strew in your sugar: do not let them stand long before you boil them, it will preserve their flavour.
To make Cherry Jam.
Take six pounds of cherries, stone them into four pounds of loaf sugar, and let them stand till the sugar is dissolved; then set them on the fire to boil very fast; when you find them stiff, shake in half a pound of sugar more, let it boil till it comes clear from the bottom of your preserving pan, and then it is enough.
Another Way.
Stone some cherries, boil them well, and break them; take them off the fire, let the juice run from them; to three pounds of cherries boil to-
