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HINTS TO HOUSEKEEPERS. 77

it will be fit to preserve with. You should always clar-
ify white Havana sugar.

To Preserve Strawberries.

Gather the strawberries before the sun shines on
them; pick out the largest and best, stem them, and to
each pound of strawberries put a pound of loaf sugar
and a glass of white wine; let them stand four or five
hours, take off the syrup so as not to mash the fruit,
and clarify it; then put in the strawberries, and to
each pount put as much fine alum as will lay on the
blade of a penknife; let them boil up several times, and
shake them round in the kettle, but do not tir them
with a spoon, as that will mash them; a few minutes
boiling is sufficient; after you take out the fruit, let the
syrup boil up, and when it is nearly cold pour it over
them in the jar; put a piece of white paper over the top
and pour a spoonful of brandy on it; paste several thick-
nesses of paper over the jar.

Strawberries, another way.

To each pound of strawberries, have a pound of suger
powdered fine; put a tea-cup of water in the bottom of
your preserving kettle; then put in strawberries and
sugar alternately till you get all in; cover them with
a plate, and let them simmer over the fire till the fruit is
done; then put them in tumblers with brandy paper
over each; paste paper over, and set them in a window
where they will be exposed to the sun.

Rasperries.

Boil three pounds of raspberries in a pint of currant
juice, for ten minutes; put in three pounds of sugar, and
let them boil half an hour, or until it is a jelly. Paste
paper over the jar.

Cherries.

To preserve four pounds of cherries, take one pint of
currant juice, into which put five pounds of sugar;