very softly till you find the gooseberries are codled, take them out, and put in the rest of the bottles till all are done; then have ready some rosin melted in a pipkin, dip the necks of the bottles in, and that will keep all air from coming at the cork, keep them in a cold dry place where no damp is, and they will bake as red as a cherry. You may keep them without scalding, but then the skins will not be so tender, nor bake so fine.
To keep red gooseberries.
PICK them when full ripe, to each quart of gooseberries put a quarter of a pound of Lisbon sugar, and to each quarter of a pound of sugar put a quarter of a pint of water, let it boil, then put in your gooseberries, and let them boil softly two or three minutes, then pour them into little stone jars; when cold cover them up and keep them for use; they make fine pies with little trouble. You may press them through a cullender; to a quart of pulp put half a pound of fine Lisbon sugar, keep stirring over the fire till both be well mixed and boiled, and pour it into a stone jar; when cold cover it with white paper, and it makes very pretty tarts or puffs.
To keep walnuts all the year.
TAKE a large jar, a layer of sea sand at the bottom, then a layer of walnuts, then sand, then the nuts, and so on till the jar is full; and be sugre they don't touch each other in any of the layers. When you would use them, lay them in warm water for an hour, shift the water as it cools; then rub them dry, and they will peel well and eat sweet. Lemons will keep thus covered better than any other way.
Another way to keep lemons.
TAKE the fine large fruit that are quite sound and good, and take a fine packthread about a quarter of a yard long, run it thro' the hard nib at the end of the lemon, then tie the string together, and hang it on a little hook in a dry airy place; so do as many as you please, but be sure they don't touch one another, nor any thing else, but hang as high as you can. Thus other, nor any thing else, but hand as high as you can. Thus you may keep pears, &c. only tying the string to the stalk.
To keep white bullice, pear plumbs, or damsons, &c. for tarts or pies.
GATHER them when full grown, and just as they begin to turn. Pick all the largest out, sieve about two thirds of the fruit, the other third put as much water to as you think will
