e berries, allow three-quarters
of a pound of sugar. Put them into a preserving pan and stir gently,
not to break up the fruit; simmer for one-half hour and put into pots
air-tight. An excellent way to seal jellies and jams is as the German
women do: cut round covers from writing paper a half-inch too large
for the tops, smear the inside with the unbeaten white of an egg, tie
over with a cord, and it will dry quickly and be absolutely
preservative. A circular paper dipped in brandy and laid over the
toothsome contents before covering, will prevent any dampness from
affecting the flavor. I have removed covers heavy with mold to find
the preserve intact.

GOOSEBERRY JAM.

Pick the gooseberries just as they begin to turn. Stem, wash and
weigh. To four pounds of fruit add half a teacupful of water; boil
until soft and add four pounds of sugar and boil until clear. If
picked at the right stage the jam will be amber colored and firm, and
very much nicer than if the fruit is preserved when ripe.

BRANDIED PEACHES OR PEARS.

Four pounds of fruit, four pounds of sugar, one pint of best white
brandy. Make a syrup of the sugar and enough water to dissolve it. Let
this come to a boil; put the fruit in and boil five minutes. Having
removed the fruit carefully, let the syrup boil fifteen minutes
longer, or until it thickens well; add the brandy and take the kettle
at once from the fire; pour the hot syrup over the fruit and seal. If,
after the fruit is taken from the fire, a reddish liquor oozes from
it, drain this off before adding the clear syrup. Put up in glass
jars. Peaches and pears should be peeled for brandying. Plums should
be pricked and watched carefully for fear of bursting.

RASPBERRY JAM.

To five or six pounds of fine red raspberries (not too ripe) add an
equal quantity of the finest quality of white sugar. Mash the whole
well in a preserving kettle; add about one quart of currant juice (a
little less will do) and boil gently till it jellies upon a cold
plate; then put into small jars; cover with brandied paper and tie a
thick white paper over them. Keep in a dark, dry and cool place.

Blackberry or strawberry jam is made the same way, leaving out the
currant juice.

A NEW WAY OF KEEPING FRUIT.

It is stated that experiments have been made in keeping fruit in jars
covered only with cotton batting, and at the end of two years the
fruit was sound. The following directions are given for the process:
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