To Bottle Green Currants

Currants should be gathered when the sun is hot upon them. Strip them from the stalks, and put them into glass bottles. Cork them close, set them in dry sand, and they will keep all the winter.

To Keep Mushrooms

Take large buttons, wash them in the same manner as for stewing, and lay them on sieves with the stalks upwards. Throw over them some salt, to fetch out the water. When properly drained, put them in a pot, and set them in a cool oven for an hour. Take them out carefully, and lay them to cool and drain. Boil the liquor that comes out of them with a blade or two of mace, and boil it half way. Put the mushrooms into a clean jar well dried; and when the liquor is cold, pour it into the jar, and cover the mushrooms with it. Then pour over them rendered suet, tie a bladder over the jar, and set them in a dry closet, where they will keep very well the greater part of the winter. When used, take them out of the liquor, pour over them boiling milk, and let them stand an hour: stew them in the milk a quarter of an hour, thicken them with flour, and a large quantity of butter; but be careful not to oil it. Beat the yolks of two eggs in a little cream, and put it into the stew ; but do not let it boil after the eggs are added. Lay untoasted sippets round the inside of the dish, then serve them up, and they will eat nearly as good as when fresh gathered. If they do not taste strong enough, put in a little of the liquor. This is a very useful liquor, as it will give a strong flavour of fresh mushrooms to all made dishes.

Or, scrape, peel, and take out the insides of large flaps. Boil them in their own liquor, with a little salt, lay them in tins, set them in a cool oven, and repeat it till they are dry. Then put them in clean jars, tie them down close, and keep them for use.

Te Bottle Cranberries

Cranberries for this purpose must be gathered when the weather is quite dry, and put into dry clean bottles. Cork them up close, and put them in a dry place, where neither heats nor damps can get to them.

To Bottle Damsons

Gather damsons on a dry day, before they are ripe, or rather when they have just turned their colour. Put them in wide-mouthed bottles, cork them up closely, and let them stand a fortnight; then look them over, and if any of them are mouldy or spotted, take them out, and cork the rest close down. Set the bottles in sand, and they will keep good till spring.

N. B. The method of preserving different kinds of fruits in sweets and jellies,will be found in the Third Part, under the Chapter of preserving.

French Method Of Preserving Sorrel

Having washed sorrel clean, let it drain; then melt a pound of butter (or less according to the quantity of sorrel meant to be preserved) in an earthen pot, and put the sorrel on to boil. When it is done enough, empty it out quite hot into stone or earthen jars, the sides of which must be well rubbed with butter, and let it stand until next morning. Then melt some mutton or beef fat, to cover the top about an inch thick, to prevent the air from getting to the sorrel, as the least particle of air would turn it mouldy.

French Method Of Preserving Endive

The endive must be first washed whole; then cut off the root, and, having tied an handful of the leaves together, put them into an earthen potto boil. When they have bubbled two or three times, take them out and cut them into slices : range them in pots with salt and water sufficient to cover them; after which, tie them down tight with a bladder and a piece of leather. If wished to be eaten alone, they must be boiled in plain spring water, to take the salt out.