Another Way Recipe

Gather the currants quite dry; clip them off the stalks; if they burst

in pulling off they will not do. Fill some dry common quart bottles with

them, rosin the corks well over, and then tie a bladder well soaked over

the cork, and upon the leather; all this is absolutely necessary to

keep the air out, and corks in; place the bottles, with the corks

downwards, in a boiler of cold water, and stuff hay between them to keep

them steady. Make a fire under them, and keep it up till the water

boils; then rake it out immediately, and leave the bottles in the boiler

till the water is quite cold. Put them into the cellar in any vessel

that will keep them steadily packed, the necks always downward. When a

bottle is opened, the currants must be used at once. The bottles will

not be above half full when taken out of the boiler, and they must not

be shaken more than can be avoided.



This process answers equally well for apricots, plums, and cherries.

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