THE EMIGRANT'S HAND-BOOK. 467 



a pound of loaf-sugar, pounded or broken small ; put the 

 whole into a preserving pan over a clear fire. When it 

 begins to boil, skim it well, and stir it for half an hour, 

 taking great care not to let it burn. When done, put it 

 into small pots, cut some pieces of paper round to the size 

 of the pot ; dip them in brandy, and lay them on the jam : 

 also tie another paper over the spot. Some add a little 

 red currant juice to the raspberries ; but this will demand 

 some more sugar : others add a little honey to make it 

 richer. 



Strawberry jam and "barberry jam are not made in the 

 same manner. The sugar used may first be clarified : 

 add one-sixth of currant juice. 



White gooseberry jam. This is a homely preparation, 

 but very useful where there are children. It is made as 

 the last, only the gooseberries, which should be quite ripe, 

 must be well boiled, until they begin to break. Each pound 

 of fruit requires a pound of sugar ; and the gentle boiling 

 must be continued till the the jam is of the right consist- 

 ence. Red gooseberry jam is made in the same way. 



Currant jam may be made in the same way. 



The months when jams and jellies are usually made 

 are June and July. They should be examined in 

 August, to see if there be any tendency to fermentation 

 or any mouldiness ; if so, they must be reboiled and pre- 

 pared over again. In warm seasons this is very liable to 

 happen. 



To preserve damsons for pies. Take equal weight ot 

 fruit and clarified sugar. If any of the damsons are 

 broken, boil them first some time in sugar ; then add the 

 whole quantity of fruit, and boil till it jellies : pot, and tie 

 paper over. 



Fruit jellies. These are compounds of the juices of 

 fruits combined with sugar, concentrated by boiling to 

 such a consistence that the liquid, upon pooling, assumes 



