180 FRUITS AND HOW TO USB THEM. 



■which must be quite c old, or it will make them crack. Put 

 in a little rock-alum (a dessertspoonful to a twelve-quart 

 kettle), and set them over a slow fire till they are green, 

 then take them out and lay them on a sieve to drain. 

 Make a good syrup, and give thema gentle boil for three days 

 (j. e., once a day), then put them in small jars, with 

 brandied paper over them, and tie them down tight. 



Barberry Preserves. — Pick the barberries free from 

 stems, wash them, and for every quart take a little more 

 than one pint of good molasses. Let it come to a boil, then 

 drop in the barlierries and cook thrHe-qua.rters of an hour. 

 When done they will be clear. Seal in jars. Some persons 

 are so fond of the flavor of the barberry that nothing quite 

 takes its place. 



Blackberry Preserves.— Allow three-fourths of a 

 pound of sugar for every pound of fruit which is to be 

 simmered in clear water till it is thoroughly cooked. Allow 

 a teaoupful of water to a quart of bei-ries. Then throw in 

 the sugar, boil up, skim and seal in cans. 



Cherry Preserves. — Stone the cherries, reserving 

 every drop of juice. Weigh the fruit, allowing pound for 

 pound of sugar. Put a layer of frui^for one of sugar until 

 all is used up; pour over the juice and boil gently until the 

 syrup begins to thicken. The short-stemmed red cherries 

 or the morellos are best for preserves. 



Fig Preserves. — Take green figs, hardly ripe, and soak 

 two hours in lemon juice and water, half and half, or 

 vinegar and water. Make a syrup of one pint of sugar and 

 half a cup -of water to each pound of fruit, boil and skim. 

 Into it drop the drained flgs and simmer till they are 

 tender. Skim them out and if the syrup is not thick b,Oil 

 until it thickens. The last thing add the juice of one 

 lemon to every three pounds of fruit and turu over the tigs 

 which have been kept hot in jars. Seal at oncer 



Ouava Jelly.— (Southern Preserve.) Pare and quarter 

 ripe guavas and drop the sections into cold water. Put 



