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.
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.
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.
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