BARK, PERUVIAN. 71 



brown sugar. Put the mixture into the preserving-kettle, 

 and let it boil slowly for about three quarters of an hour, 

 stirring and skimming it frequently ; then let it boil rapidly 

 for a quarter of an hour, taking care, by frequent stirrings, 

 that it does not adhere to the kettle. Put it warm into a 

 glass or china jar, and cover closely. 



Barberry Jelly should be made of the stoneless variety, if 

 it can be procured ; make it in the same manner as you pre- 

 pare currant jelly. 



BARBERRY PRESERVE. 



Barberries are easily preserved by choosing some of the 

 fairest fruit, tying it in clusters to sticks, and boiling it in sirup. 

 I once undertook to extract the stones from Barberries for a 

 preserve. It was very delicious, and happily did good ser- 

 vice ; but as a general practice, it could only be recommended 

 to Turkish women, who are said to employ their listless days 

 in extracting seed from small fruits to be used in the manufac- 

 ture of their sugar pastes. Sweet apples are sometimes pre- 

 served with barberries, in molasses or sirup. It makes a 

 homely preserve much relished by children. 



Hot water poured on preserved barberries, and allowed 

 to cool, makes a grateful beverage for invalids. 



See under Pickles, for the manner of pickling barberries. 



BARK, PERUVIAN, JESUIT'S BARK, CINCHONA, OR 

 QUINQUINA. This bark was tested by the Jesuits while 

 exploring South America. It is a valuable tonic, and a few 

 doses administered in small quantities in the powdered state 

 sometimes have a happy effect in cases of intermittent fever 

 or ague. It is a useful dentifrice, if moderately used, giving 

 hardness and a healthy tone to the gums, and imparting sweet- 

 ness to the breath. 



A tincture of this bark is made by pouring on four ounces 



