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Fruit, to Bottle, with Sugar

Procure the fruit dry and sound, and drop it gently into bottles (those with wide mouths and glass stoppers are the best); put the bottles in a kettle of water, but do not wet the corks; let them stay till the fruits are ready to burst, then put in the corks, and wax them over to exclude the air. The bottles must be kept in a dry place. Gooseberries, plums, currants, can all be done in this way.