288 JELLIES AND PRESERVES.
strawberries into clear, purified honey in a preserving kettle just coming to a boil, remove the froth as it rises and let them simmer until the syrup begins to thicken, then put some in a cold saucer and let them remain awhile; if the syrup is clear, the fruit transparent and tenacious it is done. Take it up and pour the syrup in a deep dish ; when cold put the fruit carefully in a jar and pour the syrup over it. Cut a paper to fit the top of the jar, dip it in brandy and lay it smoothly over the preserves, then tie a paper over the mouth and set it away in a cool, dry place. The honey forms a syrup more readily than sugar, and hardens the fruit quickly. On a warm, dry day the preserves can be set in the sun.
To Preserve Pears.—Pare very thin and simmer in a thin syrup, and let them lie a day or two. Make the syrup richer and simmer again, and repeat this until they are clear, then drain and dry them in the sun or cool oven a very little time. They must be kept in syrup and dried as wanted, which makes them more moist and rich.
Crab Apple Preserves.—To i pound of crab apples take a pound of white sugar, the juice of a lemon and a little syrup from common apples ; dissolve the sugar in it, let it boil and skim clear; then prick the crabs with a coarse needle, or a fine wooden splinter is better, and put them into the syrup. Let them boil gently till a straw will pierce them, put them into pots and cover them well with syrup.
A New and Excellent way to Preserve Peaches.—(Mrs, B.) Pare, halve and weigh the peaches, then put them into a preserving kettle full of boiling water, and to every 6 pounds of fruit put a tea-spoonful of soda; let them boil i minute, take them off and throw them into cold water and remove any dark scum that may adhere to them; make the syrup of 1-2 pound sugar and a gill of water to every pound of fruit. Boil and clarify it, and when well skimmed put in the fruit, and when 1-2 done take the peaches from the syrup and lay on dishes so that each piece shall be separate, and let them get entirely cold, then return to the boiling syrup and cook until done. Boil the syrup until rich and clear. This preserve will keep 12 months.
N. B. It is best to warm the jars and put the preserves in hot; if the jars are of glass they will break unless heated before filling them.
Spiced Peaches.—To 9 pounds of peaches add 4 1-2 pounds of sugar, 1 pint of vinegar, and cloves, cinnamon and mace tied in separate cloths ; pare and halve the peaches and put them in a jar, boil the vinegar, spice and sugar together for a few moments and pour over the peaches boiling hot, let them stand over night, and in