hem, and set them
by; the following Day boil some more Sugar to blow, and put it to the
Grapes, and give them a good Boil, scum them and set them in a warm
Stove all Night; the next Day drain them and lay them out to dry,
first dusting them very well.

_To preserve Bell-Grapes in Jelly._

Take the long, large Bell, or Rouson-Grapes, and pick them from the
Stalks, then Stone them and put them in boiling Water, and give them a
thorough Scald; then take them from the Fire and cover them close
down, so that no Steam can come out; then set them upon a very gentle
Fire, so as not to boil for two or three Hours; then take them out,
and put them into a clarified Sugar boiled, till it blows very strong,
as much Sugar as will a little more than cover them; then give them a
good Boil and let them settle a little: then give them another Boil,
scum them, and then boil some other Sugar to blow very strong; and
take as much Plumb-Jelly as Sugar, and give all a Boil, then add to it
the Grapes, and give them all a Boil together, scum them well, and put
them up into your Pots or Glasses.

***END OF THE PROJECT GUTENBERG EBOOK THE ART OF CONFECTIONARY***

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