of currant jelly, drawn as directed, till you see the jelly will flake from the scummer; then remove it from the fire, let it settle a little, scum them and put them into your glasses, and as they cool take care to disperse them equally.
To preserve red Currants in Bunches.
Having stoned your currants, tie six or seven bunches together with a thread, to a piece of split deal, about the length of your finger; put double-refined sugar, equal in weight to your currants, into your preserving-pan, with a little water, and boil it till your sugar flies; then put the currants in, and give them a boil up, and cover them till next day; when take them out, and either dry or put them in glasses, with the syrup boiled up with a little of the juice of red currants; put brandy-paper over them, and tie them close down with another paper, and set them in a dry place.
To preserve Currants in Bunches dry.
Stone your currants and tie them up in bunches; to every pound of currants boil two pounds of sugar, till it blows very strong; dip in the currants, let them boil very fast till the sugar flies all over them; when settled a quarter of an hour, boil them again till the sugar rises almost to the top of the pan; let them settle, scum them and set them by till next day; then drain them and lay them out, taking care to spread the sprigs that they may not dry clogged together; dust them very much, and dry them in a hot stove.
