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 gather them on a dry day, when they are just turning red, with the stalks on, about an inch long; lay them singly on a dish, beat and sift their weight of double refined sugar, and strew it over them; to every quart of raspberries, take a quart of red currant jelly juice, and to it its weight of double refined sugar; boil and thin it well, then put in your raspberries, and give them a scald; take them off, and let them stand for two hours; then set them on again, and make them a little hotter; proceed in this manner two or three times till they look clear; but take care to prevent their boiling, as that will occasion the stalks to come off; when they are tolerably cool, put them into jelly glasses with the stalks downwards. White raspberries may be preserved in the same manner only using white currant jelly instead of red.

Take the largest and best grapes before they are thorough ripe; stone and scald them, and let them lie two days in the water they are scaled in; then drained them, and put them into a thin syrup, and give them a heat over a slow fire; the next day turn the grapes in the pan, and heat them again the day after; then drain them, put them into clarified sugar, give them a good boil, scum them, and set them by; the following day, boil more sugar to blow, put it to the grapes, give all a good boil, scum them, and set them in a warm stove all night; the day after drain the grapes, and lay them out to dry, first dusting them very well.

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