Take the largest and finest ripe strawberries, hull them, and put them immediately into large wide-mouthed bottles, filling them quite up to the top.

Cork them directly, and be sure to wire the corks. Set the bottles into a large preserving-kettle full of cold water. Place them over the fire, and let the water boil around them for a quarter of an hour after it has come to a boil. Then take out the bottles, drain them, and wipe the outside dry. Proceed at once to seal the corks hermetically, with the red cement made of one-third bees-wax cut up, and two-thirds rosin, melted together in a skillet over the fire, and, when completely liquid, taken off the fire, and thickened to the consistence of sealing-wax by stirring in sufficient finely powdered brick-dust. This cement must be spread on hot over the wired corks. It is excellent for all sweetmeat and pickle jars. Nothing is better. Keep the bottles in boxes of dry sand. When opened, the strawberries will be found fresh and highly flavoured, as when just gathered. They must, however, be used as soon as they are opened, for exposure to the air will spoil them.

Raspberries, ripe currants stripped from the stalk, ripe gooseberries topped and tailed, and any small fruit, may be kept in this manner for many months.

In France, where syrups of every sort of fruit are made by boiling the juice with sugar, and then bottling it, it is very customary to serve up, in glass dishes, fruits preserved as above, with their respective syrups poured round them, from the bottles. They are delicious.