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Gooseberries, Green, to Preserve Whole

Pick the tops and stalks from some large green gooseberries, put them on the fire, in a saucepan of cold water, and let them simmer gently until they are tender, but unbroken. Throw them into cold water, and for every three-quarters of a pound of fruit make a syrup with a pound of loaf sugar and pint of water. Let the syrup grow cold, put it again into a saucepan, and lift the gooseberries gently into it. Let them boil until the sugar has got into them, then take them out carefully, and the next day drain the syrup from them, and boil it until smooth. In order to ascertain when this degree is reached, dip the finger and thumb into cold water, and take a little syrup between them. If, when they are opened, a strong thread forms, let the gooseberries boil once more until the syrup is thick. Let them cool, put them into jars, pour the syrup over them, cover securely, and keep in a cool dry place.