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Spiced Grapes

Five pounds of grapes; four pounds of sugar; one pint of vinegar; one tablespoon of cloves; one tablespoon of allspice; one tablespoon of cinnamon; one-half tablespoon of mace. Pulp the grapes, place the pulp on the fire, and heat slowly, cooking about five minutes. Turn the fruit into a coarse sieve, and press the pulp through, thus separating the seeds from the grapes. Place the skins with this pulp, weigh the whole, and make the same as the spiced currants.