skimming all the time. When cold, add the
lemon-rind and juice, almonds and brandy; mix these well with the jam;
then put it into pots, which must be well covered and kept in a dry
place. The brandy may be omitted, but the preserve will then not keep:
with the brandy it will remain good for months.

_Time_.--About 3/4 hour to boil the carrots; 5 minutes to simmer the
pulp.

_Average cost_, 1s. 2d. for 1 lb. of pulp, with the other ingredients in
proportion.

_Sufficient_ to fill 3 pots.

_Seasonable_ from July to December.

TO MAKE CHERRY BRANDY.

1536. INGREDIENTS.--Morella cherries, good brandy; to every lb. of
cherries allow 3 oz. of pounded sugar.

_Mode_.--Have ready some glass bottles, which must be perfectly dry.
Ascertain that the cherries are not too ripe and are freshly gathered,
and cut off about half of the stalks. Put them into the bottles, with
the above proportion of sugar to every lb. of fruit; strew this in
between the cherries, and, when the bottles are nearly full, pour in
sufficient brandy to reach just below the cork. A few peach or apricot
kernels will add much to their flavour, or a few blanched bitter
almonds. Put corks or bungs into the bottles, tie over them a piece of
bladder, and store away in a dry place. The cherries will be fit to eat
in 2 or 3 months, and will remain good for years. They are liable to
shrivel and become tough if too much sugar be added to them.

_Average cost_, 1s. to 1s. 6d. per lb.

_Sufficient_.--1 lb. of cherries and about 1/4 pint of brandy for a
quart bottle. _Seasonable_ in August and September.

DRIED CHERRIES.

1527. CHERRIES may be put in a slow oven and thoroughly dried before
they begin to change colour. They should then be taken out of the oven,
tied in bunches, and stored away in a dry place. In the winter, they may
be cooked with sugar for dessert, the same as Normandy pippins.
Particular care must be taken that the oven be not too hot. Another
method of drying cherries is to stone them, and to put them into a
preserving-pan, with plenty of loaf sugar strewed amongst them. They
should be simmered till the fruit shrivels, when they should be strained
from the juice. The cherries should then be placed in an oven, cool
enough to dry without baking them. About 5 oz. of sugar would be
required for 1 lb. of cherries, and the same syrup may be used again to
do another quantity of fruit.

CHERRY JAM.

1528. INGREDIENTS.--To every lb. of frui