GET your currants when they are ripe and dry, pick them off the stalks, and put them in a large stew-pot; to every ten quarts of currants put a quart of water, tie a paper over them, and let them in a cool oven for two hours, then squeeze them through a very thin cloth; to every quart of juice add a pound and a half of loaf sugar broken in small pieces, stir it gently till the sugar is melted; when it boils skim it well, let it boil pretty quick for half an hour over a clear fire, then pour it into pots; put brandy papers over them, and keep them for use.