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Gooseberries, Green, to Bottle

Gather some gooseberries on a dry morning, and use them on the same day that they are picked. Warrington's are the best for this purpose. They should be fully formed, but quite hard. Take off the tops and stalks without bruising the skins, and reject any that are not quite sound and whole. Put them into dry, wide-necked bottles, nearly fill them with water, and place these up to the necks in a saucepan of cold water. It is well to twist a little hay or straw round each bottle, to prevent them touching each other and being broken. Bring the contents of the saucepan slowly to a boil, and then lift it from the fire, and let the bottles remain in it until the goose-berries are sufficiently scalded. In order to ascertain when this is the case, look at one of the bottles, and when the fruit has risen from the bottom it is done enough. Pour a little brandy over the fruit, to prevent it getting mouldy. Cork and seal securely, and cover the corks with bladder. Place them on their sides in a cool, dry place, and before using pour off the greater part of the water, and add sugar according to taste. Time, five or ten minutes after the water has boiled. Probable cost of gooseberries, 3d. per quart.