Fourteen pounds currants, ten pounds brown sugar, six ta-blespoonfuls cinnamon, six tablespoonfuls clove, two pints vinegar.

Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling-point, and cook slowly one and one-half hours. Store in a stone jar and keep in a cool place. Spiced currants are a delicious accompaniment to cold meat.