their
peculiar and delicate flavour, as, for instance, pine-apples; and this
inconvenience may, in some instances, be remedied by preserving them
without heat. Cut the fruit in slices about one fifth of an inch thick,
strew powdered loaf sugar an eighth of an inch thick on the bottom of a
jar, and put the slices on it. Put more sugar on this, and then another
layer of the slices, and so on till the jar is full. Place the jar with
the fruit up to the neck in boiling water, and keep it there till the
sugar is completely dissolved, which may take half an hour, removing the
scum as it rises. Lastly, tie a wet bladder over the mouth of the jar,
or cork and wax it.

1501. Any of the fruits that have been preserved in syrup may be
converted into dry preserves, by first draining them from the syrup, and
then drying them in a stove or very moderate oven, adding to them a
quantity of powdered loaf sugar, which will gradually penetrate the
fruit, while the fluid parts of the syrup gently evaporate. They should
be dried in the stove or oven on a sieve, and turned every six or eight
hours, fresh powdered sugar being sifted over them every time they are
turned. Afterwards, they are to be kept in a dry situation, in drawers
or boxes. Currants and cherries preserved whole in this manner, in
bunches, are extremely elegant, and have a fine flavour. In this way it
is, also, that orange and lemon chips are preserved.

1502. Marmalades, jams, and fruit pastes are of the same nature, and are
now in very general request. They are prepared without difficulty, by
attending to a very few directions; they are somewhat expensive, but may
be kept without spoiling for a considerable time. Marmalades and jams
differ little from each other: they are preserves of a half-liquid
consistency, made by boiling the pulp of fruits, and sometimes part of
the rinds, with sugar. The appellation of marmalade is applied to those
confitures which are composed of the firmer fruits, as pineapples or the
rinds of oranges; whereas jams are made of the more juicy berries, such
as strawberries, raspberries, currants, mulberries, &c. Fruit pastes are
a kind of marmalades, consisting of the pulp of fruits, first evaporated
to a proper consistency, and afterwards boiled with sugar. The mixture
is then poured into a mould, or spread on sheets of tin, and
subsequently dried in the oven or stove till it has acquired the state
of a paste. From a sheet of this paste, strips may