Bottled Fruit (without sugar) for Tarts.—Choose fine (but not overripe) fruit, stalk and stone them if necessary, and put them into bottles, filling these well up; then cork them up securely, and place them in a kettle as in the preceding recipe, and gradually heat the water to 200 deg.; then withdraw the heat (a gas ring, or a good lamp stove, are handiest for these preserves), and leave the bottles in the kettle till next day, when they may be lifted out, wiped dry, sealed down, and stored in straw (necks down) in a dry place. Currants, gooseberries, raspberries, strawberries, &c., may all be preserved in this way; but special care must be taken in choosing the soft fruit, such as strawberries, raspberries, &c., not to have it too ripe, or it will go to a mash and probably mould. Fruit for this purpose must be gathered on a warm, dry day.