These are made of the pulp and juice of fruit. For the first two, apples and quinces are cooked in water and sifted, small fruits are mashed and, when the seeds are objectionable, also sifted An equal weight of sugar is used, but it is added by degrees, to keep the fruit soft. Frequent stirring is necessary to avoid burning. In making butters the prepared fruit is cooked slowly with a very little water. In the meantime it is stirred with a peculiar shaped, perforated, wooden utensil, the fruit being broken up by passing through the perforations during the stirring. Sugar, either pound for pound or three fourths of a pound to a pound of fruit, and spices are added during the cooking, the larger portion during the latter part of the process, to lessen the liability to burn. Apples and peaches are the fruits most often made into butters; the cooking is a longer process than that for jams, etc.