Stop up the bottles with cork and rosin, and put them into the trench in the garden with the neck downwards. Sticks should be placed opposite to where each sort of fruit begins.
Note. The directions for gooseberries in case of frost.
Cherries and damsons keep in the same way.
Currants may be scalded, and kept with or without sugar, as directed for gooseberries.
To keep Codlins for several months.
Gather codlins at Midsummer of a middling size: put them into an earthen pan: pour boiling water over them, and cover the pan with cabbage-leaves. Keep them by the fire till they would peel, but do not peel them; then pour the water off till both are quite cold. Place the codlins then in a stonejar with a smallish mouth, and pour on them the water that scalded them. Cover the pot with bladder wetted, and tied very close, and then over it coarse paper tied again.
It is best to keep them in small jars, such as will be used at once when opened.
To keep Damsons for winter Pies.
Put them in small stonejars, or wide mouthed bottles: set them up to their necks in a boiler of cold water, and lighting a fire under, scald them. Next day, when perfectly cold, fill up with spring water. Cover them.