The cranberries must be large and ripe. Wash them, and to six quarts of cranberries allow nine pounds of the best loaf sugar. Take three quarts of the cranberries, and put them into a stew-pan with a pint and a half of water. Cover the pan, and boil or stew them till they are all to pieces. Then squeeze the juice through a jelly-bag. Put the sugar into a preserving kettle, pour the cranberry juice over it and let it stand till it is all melted, stirring it up frequently. Then place the kettle over the fire, and put in the remaining three quarts of whole cranberries. Let them boil till they are tender, clear, and of a bright colour, skimming them frequently. When done, put them warm into jars with the syrup, which should be like a thick jelly.