with brandy, flat upon the surface of the preserves, and cover them
carefully from the air. If they begin to mould, scald them by setting
them in the oven till boiling hot. Glass is much better than earthen
for preserves; they are not half as apt to ferment.


CURRANT JELLY.

Currant jelly is a useful thing for sickness. If it be necessary to
wash your currants, be sure they are thoroughly drained, or your jelly
will be thin. Break them up with a pestle, and squeeze them through
a cloth. Put a pint of clean sugar to a pint of juice, and boil it
slowly, till it becomes ropy. Great care must be taken not to do it
too fast; it is spoiled by being scorched. It should be frequently
skimmed while simmering. If currants are put in a jar, and kept in
boiling water, and cooked before they are strained, they are more
likely to keep a long time without fermenting.


CURRANT WINE.

Those who have more currants than they have money, will do well to use
no wine but of their own manufacture. Break and squeeze the currants,
put three pounds and a half of sugar to two quarts of juice and
two quarts of water. Put in a keg or barrel. Do not close the bung
tight for three or four days, that the air may escape while it is
fermenting. After it is done fermenting, close it up tight. Where
raspberries are plenty, it is a great improvement to use half
raspberry juice, and half currant juice. Brandy is unnecessary when
the above-mentioned proportions are observed. It should not be used