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Spiced Currants

Stem the fruit, and if dusty wash it.

To every four pounds of currants allow two pounds of brown sugar, one pint of vinegar, one tablespoon of allspice, one tablespoon of cloves and one tablespoon of nutmeg. Make a syrup of the sugar, vinegar and spices, and when the sugar is dissolved, boil the fruit in the syrup one-half hour. Put up in wide-mouthed bottles, lay a paper wet with brandy on top of the currants, and tie up the mouth of each bottle with paper.