Wash your cranberries, weigh them, and to each pound allow a pound of loaf-sag Dissolve the sugar in a very little water, (about a gill of water to a pound of sugar) and set it on the tire in a preserving kettle. Boil it nearly ten minutes, skimming it well. Then put in your cranberries, and boil them slowly, till they are quite -and of a fine colour.
Put them warm into vour jars or glasses, and tie them up with brandy paper, when cold.
All sons of sweetmeats keep better in glasses, than in stone or earthen jars. When opened for use, they should be tied up again immediately, as exposure to the air spoils them.
Common glass tumblers are very conve-nient for jellies, and preserved small fruit. White jars are better than stone or earthen, for large fruit.
For pies and puddings, with a good deal of sugar. Stewed in a jar, with the same; this way they eat well with bread, and are very wholesome. Thus done, pressed, and strained, the juice makes a fine drink for people in fevers.