Preparation: Peel and weigh the apricots or peaches. Boil the sugar and water 5 minutes and skim, then put in the fruit, boil a few minutes and put into the jars. Let the syrup boil down and pour it onto the fruit hot, then pour the brandy on top, close the jars tightly and treat them as in No. 1. Remarks: To every pound of fruit use 1 glass of brandy. No. 10—STRAWBERRIES IN JELLY. 1½ lbs. of nice, large strawberries 1 lb. of small strawberries 2 lbs. of sugar Juice of ½ lemon Brandy paper Preparation: Prepare the large strawberries as in No. 1, and drain off the water. Treat the small berries the same way, put the latter on the stove with the sugar, boil until soft, then rub through a sieve or a white, clean cloth so the juice will run into a dish. Put this juice back into the kettle, add to this the lemon juice and boil it down to jelly. Then add the large strawberries and boil 3 to 4 minutes. Put carefully into the jars, boil down the syrup if it is too much and pour it on the fruit hot. Cover with brandy paper and close the jars tightly. Treat them as in No. 1, to test the covers and when cold, store them in a cool, dry place. Melted paraffine is often used to make jars air-tight. No. 11—RASPBERRIES IN JELLY. 1½ lbs. of raspberries 2 lbs. of sugar Juice of ½ lemon Brandy paper Preparation: The preparation of raspberries is the same as that of strawberries. See No. 10, Strawberries in Jelly. No. 12—STONED SOUR CHERRIES. 1 lb. of nice cherries ¾ lb. of sugar Brandy paper Preparation: Wash the cherries, stone them and weigh them. To every pound of cherries take ¾ lb. of sugar, boil 5 minutes and fill hot into the jars. Cover with a brandy paper and treat the jars as in No. 1. No. 13—LARGE SWEET CHERRIES. 1 lb. of cherries 1 lb. of sugar ¼ cup of water Brandy paper Preparation: Wipe the cherries with a cloth and place them into the jars. Boil the sugar and water 5 minutes, skim it and pour over the cherries. Close the jars, but not tightly. Put the jars into a boiler with water reaching nearly to the top of the jars. Cover the boiler, boil for 2 hours, take out the jars, close them tightly and treat them as in No. 1. Remarks: The cherries may be stoned. Put a tray or several thicknesses of cloth on the bottom of the boiler, also hay or cloth between the jars. No. 14—COGNAC CHERRIES. 1 lb. of large, sweet cherries 1¾ lbs. of sugar 1 cup of water 1½ pts. of corn brandy Preparation: Wash and dry the cherries, prick them with a needle, and trim the stems with a pair of scissors. Fill a jar half full with them. Boil down the sugar and water to one-third of the quantity and add the brandy. When this syrup is cold, pour it into the jars, close them tightly and treat them as in No. 1. No. 15—MIRABELLE PLUMS, No. 1. 1 lb. of mirabelles ½ lb. of sugar ¼ cup of water