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At the bottom the same self-possession, the same knowledge of human weakness, the same description of threadbare witticisms, the same amusing dexterity, and, on the part of the natives, the same wide-mouth astonishment, the same curiosity, the same credulity as the simple folk of the civilized world.
Warm them well, without boiling, and pour them into a cullender. When the water drains off, turn them out on a dresser covered with a cloth, and put over another cloth to dry them perfectly. Deposit them in wide-mouth bottles, leaving only room to pour clarified mutton suet upon them an inch thick, and also for the cork.
Add a little brandy, close down the bung when it has done hissing, let it stand six months and bottle it off. CHERRIES IN BRANDY. Weigh some fine morellas, cut off half the stalk, prick them with a new needle, and drop them into a jar or wide-mouth bottle. Pound three quarters of the weight of sugar or white candy, and strew over; fill the bottle up with brandy, and tie a bladder over.
It may have been fear or curiosity, certainly it was no desire for learning, that took me to Gardener Tonken's glass-house next Saturday afternoon. The goose-driver was there to welcome me. "Ah, wide-mouth," he cried; "I knew you would be here. Come and see my library." He showed me a pile of dusty, tattered volumes, arranged on an old flower-stand.
The way we used to preserve currants, gooseberries, plums, damsons, and, indeed, almost every description of fruit, was this: The wide-mouth bottles which are sold for the purpose were filled with fruit, six ounces of powdered loaf-sugar was shaken in among it; the bottles were then tied down as closely as possible with bladder, and placed up to the neck in a copper, or large saucepan, of cold water, which was allowed to come slowly to the boil.
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