Buy a match in a bottle to exhaust all air, then place in the fruit to be preserved, quite dry, and without blemish; sprinkle sugar between each layer, put in the bung, and tie bladder over, setting the bottles bung downwards, in a large stew-pan of cold water, with hay between to prevent breaking. When the skin is just cracking, take them out. All preserves require exclusion from the air; place a piece of paper dipped in sweet oil over the top of the fruit; prepare thin paper, immersed in gum-water, and, while wet, press it over and around the top of the jar; as it dries, it will become quite firm and tight.