Press the berries through a colander, add one pound brown sugar to a pint of juice. Let it boil slowly more than half a day.

CHERRY PRESERVES.

Wash the cherries, pick and stone them, then weigh, taking the same amount of sugar as cherries. Let them stand one hour, put on fire and let them boil through thoroughly. Pour on a flat platter and let them stand in the sun until they thicken.

CRAB-APPLE JELLY.

Wash apples, remove blossom and stem ends, put them whole into a porcelain-lined preserving kettle, add cold water to nearly cover apples, cover and cook slowly until soft. Mash and drain through cheese-cloth or coarse sieve. It makes the jelly cloudy to squeeze the apples. Now allow juice to drip through a jelly bag or through two thicknesses of cheese-cloth, boil twenty minutes and add equal quantity of sugar, boil five minutes, skim and turn in glasses. Let the glasses stand in a sunny window twenty-four hours. A sprig of rose geranium dropped in syrup while it is boiling the last time will give the jelly a delicious and unusual flavor.

CURRANT AND RASPBERRY PRESERVES.

Pick over six pounds of currants, wash and drain, put into a preserving kettle a few at a time and mash, cook an hour and strain through double thickness of cheese-cloth. Then return to kettle, add six pounds of sugar, bring to boiling point and cook slowly twenty minutes. Bring syrup to boil again, add one quart of raspberries, skim out raspberries, put in jar, and repeat until raspberries are used. Fill jars with syrup, and screw on tops.

GRAPE JELLY.

Wild grapes make the best jelly, though the other kind are more frequently used. Pick them over, wash and remove stems, put into kettle, heat to boiling point, mash and boil thirty minutes, strain through coarse strainer, then allow juice to drip through a double thickness of cheese-cloth. Measure and boil for five minutes, add equal quantity of heated sugar, boil three minutes, skim and pour into glasses. Stand in sunny window twenty-four hours, cover and keep in cool, dry place.

MARMALADE.

One grapefruit, one orange, one lemon; shave these fine, add five times as much water, let stand over night, then boil ten minutes; let stand until next morning. Add the same quantity of sugar as fruit. Cook until it jellies, and put in glasses.

PLUM COMPOTE.

For this delicious sweet, take six pounds pitted plums (Damson), six pounds granulated sugar, one pound seeded raisins, four large oranges chopped, one pound shelled English walnuts or pecans. Boil to consistency of jelly: Nuts are added just before taking off fire. Roll oranges before removing the rind. Put oranges and juice, also sugar, on the plums and let stand over night. Stir often.

RED RASPBERRY JAM.

One-third red currants, two-thirds raspberries, three-fourths pound sugar to a pound of fruit. Boil until done.