added, and quietly afterwards—when preserves seem likely to become mouldy, it is generally a sign they have not been sufficiently boiled, and it will be requisite to boil them up again—fruit for bottling should not be too ripe, and should be perfectly fresh; there are various methods adopted by different cooks: the fruit may be placed in the bottles, and set in a moderate oven until considerably shrunken, when the bottles should be removed and closely corked; or the bottles may be set in a pan with cold water up to the necks, placed over the fire; when the fruit begins to sink remove them, and when cold fill up each bottle with cold spring water, cork the bottles, and lay them on their sides in a dry place.
To bottle red currants—pick them carefully from the stalk, and add, as the currants are put in, sifted white sugar; let the bottles be well filled and rosin the corks, and keep them with their necks downwards.
Put into a large wide mouthed bottle very ripe black cherries, add to them two pounds of loaf
