up and
raspberries. When the sugar has dissolved, set the syrup where it will
boil about ten minutes, then put in the raspberries, and let them boil
five minutes. In the course of four or five days, turn the syrup from
the raspberries--boil it away, so that there will be just enough of it
to cover the berries--turn it on them while hot. Keep them in
wide-mouthed bottles, corked and sealed up tight. Preserved raspberries
are very nice to flavor ice creams and blanc mange.

313. _Cherries._

Procure cherries that are not quite dead ripe--allow for each pound of
cherries a pound of white sugar. Make a rich syrup of the sugar--when it
boils, put in the cherries, with the stems on--let them boil till
transparent. Keep them in glass jars, or wide-mouthed bottles--cork and
seal them tight. If you wish to preserve them without the stones, take
those that are very ripe, take out the stones carefully, save the juice.
Make a syrup of the juice, white sugar, and very little water, then put
in the cherries, and boil them to a thick consistency.

314. _Currants._

Take the currants when ripe and in their prime--let them remain on the
stalks, picking off the bad ones. Make a syrup of sugar, and very little
water, allowing a pound of sugar to each pound of currants. Clarify it,
then put in the currants, and let them boil a few minutes. In the course
of a few days turn the syrup from them, scald it, and turn it back,
while hot, on to the currants. Preserved currants, mixed with water, is
an excellent drink in fevers. Dried currants are also good for the same
purpose, if made into a tea.

315. _To Preserve Prunes._

Pour boiling water on the prunes, and set them where they will keep hot,
with a lemon, cut in small pieces. When swelled out to nearly the
original size, put to each pound of the prunes half a pound of brown
sugar, a stick of cinnamon, or a tea-spoonful of powdered cloves, and if
there is not sufficient water remaining to cover the prunes, add more,
and stew them in the syrup a quarter of an hour. Add, when taken from
the fire, a wine glass of wine to every three pounds of the prunes.

316. _Cranberries._

For each peck of cranberries allow two pounds and a half of brown sugar,
and half a pint of molasses. Make a syrup of the molasses, sugar, and a
little water. When it boils, put in the cranberries, and let them boil
till transparent. To make cranberry marmalade, boil the cranberries in
just water enough to