Part 29 (1/2)

50. CURRAN JELLY.

Take eight pounds of ripe, pick'd fruit, put these into three pounds of sugar boil'd candy height, and so let these simmer till the jelly will set; then run it off clear thro' a flannel bag, and gla.s.s it up for use. This never looks blue, nor skims half so much, as the other way.

51. _To preserve red or white_ CURRANS _whole_.

Pick two pounds of currans from the stalks, then take a pound and a half of loaf sugar, and wet it in half a pint of curran juice, put in the berries, and boil them over a slow fire till they are clear; when cold put them in small berry bottles, with a little mutton suet over them.

52. SYRRUP OF POPPIES.

Take two pounds of poppy flowers, two ounces of raisins, shred them, and to every pound of poppies put a quart of boiling water, half an ounce of sliced liquorice, and a quarter of an ounce of anniseeds; let these stand twelve hours to infuse, then strain off the liquor, and put it upon the same quant.i.ty of poppies, raisins, liquorice, and anniseeds as before, and let this stand twelve hours to infuse, which must be in a pitcher, set within a pot or pan of hot water; then strain it, and take the weight in sugar, and boil it to a syrrup: when it is cold, bottle it.

53. _To make_ BLACK PAPER _for drawing Patterns_.

Take a quarter of a pound of mutton suet, and one ounce of bees wax, melt both together and put in as much lamp black as will colour it dark enough, then spread it over your paper with a rag, and hold it to the fire to make it smooth.

54. GOOSEBERRY VINEGAR _another Way_.

To every gallon of water, put six pounds of ripe gooseberries; boil the water and let it be cold, squeeze the berries, and then pour on the water; let it stand cover'd three days pretty warm to work, stirring it once a day; then strain it off, and to every six gallons put three pounds of coa.r.s.e sugar, let it stand till it has done working, then bung it up, and keep it moderately warm, in nine months it will be ready for use.

55. _To make bad Ale into good strong Beer_.

Draw off the ale into a clean vessel, (supposing half a hogshead) only leave out eight or ten quarts, to which put four pounds of good hops, boil this near an hour; when quite cold, put the ale and hops into the hogshead, with eight pounds of treacle, mix'd well with four or five quarts of boil'd ale; stir it well together, and bung it up close: Let it stand six months, then bottle it for use.

56. _Green_ GOOSEBERRY WINE.