Select the largest and finest strawberries. Having hulled them, or removed the green tops, weigh the strawberries; and allow to each pound a pound of the best double-refined loaf-sugar, finely powdered. Divide the sugar into two equal portions. Put a layer of strawberries into the bottom of a preserving-kettle, and cover them with a layer of sugar; then a layer of strawberries; then a layer of sugar; until half the sugar is in. Next set the kettle over a moderate fire, and let it boil slowly, till all the sugar is melted. Then put in, gradually, the remainder of the sugar; and after it is all in, let it boil hard for five minutes, taking off the scum with a silver spoon; but there will be little or no scum if the sugar is of the very best quality. Afterwards remove the kettle from the fire, and take out the strawberries, one at a time, in a tea-spoon. Spread out the strawberries on large flat dishes, so as not to touch each other, and set them immediately in a cold place or on ice. Hang the kettle again on the fire and give the syrup one boil up; skimming it, if necessary. Place a fine strainer over the top of a mug or pitcher, and pour the syrup through it. Then put the strawberries into glass jars or tumblers; pour into each an equal portion of the syrup. Lay at the top a round piece of white paper dipped in brandy. Close the jars tightly, and paste paper over them.

Raspberries may be preserved as above. Also large ripe gooseberries. To each pound of gooseberries allow a pound and a half of sugar.