TO PRESERVE FRUITS.
Some rules are necessary to be observed in this branch of confectionary.
In the first place, observe, in making syrups, that the Sugar is well dissolved before it is placed on the fire, otherwise the scum will not rise well, nor the fruit obtain its best colour.
When stone fruits are preserved, cover them with mutton suet rendered, to exclude the air; as air is sure to ruin them.
All wet sweet-meats must be kept dry and cool to preserve them from mouldiness and damp.
Dip a piece of writing paper in brandy, lay it close upon the sweetmeats, cover them tight with paper, and they will keep well for any length of time; but they will inevitably spoil without these precautions.
104. TO BOTTLE DAMSONS.
Put damsons, before they are too ripe, into wide-mouthed bottles, and cork them down tight; then put them into a moderately heated oven, and about three hours will do them; observe that the oven is not too hot, otherwise it will make the fruit fly. All kinds of fruits that are bottled may be done in the same way, and they will keep two years; after they are done, they must be put away with the mouth downward, in a cool place, to keep them from fermenting.
105. TO PRESERVE BARBERRIES.