RASPBERRIES AND CURRANTS.
- 10 quarts of raspberries.
- 3 quarts of currants.
- 2½ quarts of sugar.
Heat, crush, and press the juice from the currants and proceed as directed for raspberries.
BLACKBERRIES.
The same as for raspberries.
CURRANTS.
- 12 quarts of currants.
- 4 quarts of sugar.
Treat the same as for raspberries.
GOOSEBERRIES.
- 6 quarts of berries.
- 1½ quarts of sugar.
- 1 pint of water.