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Raspberries, White, Preserved Whole

Pick four pounds of raspberries, perfectly sound and dry, and take their weight in refined sugar. Set aside one pound of the sugar, powder and sift it, and boil the remainder to candy height. Put the raspberries very gently into this, and let them boil for five minutes, take them from the fire, and sprinkle the pound of sugar over them. Let them remain until cold, then put them again into the preserving-pan with another pound of powdered sugar and a pint of clear white currant juice, and let them boil gently until the fruit is clear. Remove the scum as it rises, and be very careful to take off the raspberries before they fall. Put them with a spoon one by one into jars, boil the syrup till the bubbles are large, pour it over them, and cover the jars in the usual way.