GATHER your raspberries when they are ripe and dry, pick them very carefully from the stalks and dead ones, crush them in a bowl with a silver or wooden spoon, pewter is apt to turn them a purple colour; as soon as you have crushed them, strew in their own weight of loaf sugar, and half their weight of currant juice, baked and strained as for jelly, then set them over a clear slow fire, boil them half an hour, skim them well, and keep stirring them at the time, then put them into pots or glasses, with brandy papers over them, and keep them for use.—N. B. As soon as you have got your berries strew in your sugar; do not let them stand long before you boil them; it will preserve their flavour.