The Fruits which
are chiefly to be put up this Month, are Goosberries, Currants and
Cherries.
To preserve Fruits for Tarts all the Year.
The Goosberries must be full grown, but not ripe, they must be gather'd in
dry Weather, and pick'd clean of their Stalks and Tops; then put them into
Quart Bottles, that are made on purpose, with large wide Necks, and cork
them gently with new sound Corks, and put them into an Oven after the Bread
is drawn, letting them stand there till they have shrunk about a fourth
part; observing to change them now and then, because those which you set at
the further part of the Oven, will be soonest done. When you find them
enough, according to the above Direction, take them out, and immediately
beat the Corks in as tight as you can, and cut the Tops off even with the
Bottles, and pitch them over; you must then set your Bottles by, in a dry
Place. I have tasted of Fruits done this way, that have made as good Tarts
at the Year's end, as those that were fresh gather'd: The only difference
between the preserving Goosberries and Currants, is, that the Currants must
be full ripe when we put them into the Bottles, and so likewise the
Cherries.
There is another way of putting up Fruits for this use, which is, by half
preserving them with Sugar, _i.
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