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Currant Lozenges, Black

Put three quarts of ripe black currants, perfectly free from dust, into a preserving-pan, and let them simmer gently until the juice flows freely, assisting its flow by bruising the fruit with a wooden spoon. Squeeze the fruit through a sieve, and press it to obtain as much juice as possible. Return the juice to the pan, with a quarter of a pound of brown sugar to every pint of juice. Let it boil for three-quarters of an hour, and a few minutes before taking it off, add half an ounce of dissolved isinglass for every quart of juice. Pour the paste rather thinly over plates, and put it before the fire for three days to dry. Put the cakes into a tin box with a little white paper between each, and cut them into lozenges, as required. Probable cost of currants, 4d. per quart.