Take some large close bunches of fine grapes, (they must be quite ripe,) and allow to each bunch a quarter of a pound of bruised sugar candy. Put the grapes and the sugar candy into large jars, (about two-thirds full,) and fill them up with French brandy. Tie them up closely, and keep them in a dry place. Morella cherries may be done in the same manner.

Foreign grapes are kept in bunches, laid lightly in earthen jars of dry saw-dust.