§ XXXII.
White and Red Currants, stripped.
(Groseilles rouges et blanches égrenées.)
I strip the white and red currants apart. They are immediately put into bottles, and I conclude the operation with the same attention as in preserving the currants in bunches. I preserve a greater quantity of currants stripped, than in bunches; as the stalks always give a harshness to the currant juice.
§ XXXIII.
Cherries, Raspberries, Mulberries.
(Cerises, Framboises, Mures et Cassis.)
I gather these fruits before they are too ripe, that they may be less squeezed in the operation. I put them in separate bottles, and shake the bottles gently on the stool. I cork them, &c. and I complete them in the same manner, and with the same care as the currants.
§ XXXIV.
Juice of Red Currants.
I gather red currants quite ripe, and squeeze them upon fine sieves. I put into a press the skins which remain upon the sieves, in order to extract all the juice which may be in them, and this I mix with the former juice. I perfume the whole with a little raspberry juice, and I strain this decoction through a sieve finer than those used before. I put the juice in bottles, &c. and expose them to the water-bath, with the same attention as the stripped currants, &c.
I proceed in the same manner with the juice of white currants and barberries (épines-vinettes), as well as with that of pomegranates, oranges, and lemons.