I have prepared and made, in the mode usually employed in the fruit season, ices of currants, raspberries, apricots, and peaches, as well as strawberries, preserved in the manner pointed out by me.

I made these experiments before the late improvement in the art of making grape syrup, but now that this production has been brought nearly to perfection, the syrup of the acid grape manufactured by Mr. Privat of Meze, will soon advantageously supply the place of the juice of the sugar cane, in the preparation of the ices of fruit. As I have already observed, the grape syrup preserves the aroma of all fruits better than sugar. Sugar overpowers to so great a degree the taste of the fruits, that it is necessary to add some lemons to the ices of fruits, in order, as it were, to bring out the aroma. When therefore the juice of an acid grape shall be made use of, the lemons will become unnecessary, and the ices of fruit will be the richer. The sweet syrups of the grape will be successfully made use of with all ice-creams.