I have succeeded in preserving very well the juices of such plants as lettuce, chervil, borage (_bourache_), wild succory (_chicorée sauvage_), water-cresses (_cresson de fontaine_), &c. I prepared and purified them by the usual process, I corked them, &c. in order to give them one boiling in the water-bath. § XXX. _Fruits and their Juices._ Fruits and their juices require the utmost celerity in the preparatory process, and particularly in the application of heat to the water-bath. The fruit which is to be preserved either whole or in quarters, ought not to be completely ripe, because it dissolves in the water-bath. In like manner it should not be gathered either at the commencement or the end of the season. The first and the last of the crop have neither the fine flavour, nor the perfume of those which are gathered in the heighth of the season, that is, when the greater part of the crop of each species is ripe at the same period. § XXXI. _White and Red Currants in Bunches._ (_Groseilles rouges et blanches en Grappes._) I gather the white and red currants apart, and not too ripe. I collect the finest, and in the finest bunches; and I bottle them, taking care to shake them down on the stool, in order to fill up the vacancies in the bottle. Then I cork them, &c. in order to put them in the water-bath which I am careful to watch closely; and as soon as I perceive it boils, I withdraw the fire rapidly, and a quarter of an hour afterwards draw off the water from the bath by means of the cock, &c. § XXXII. _White and Red Currants, stripped._ (_Groseilles rouges et blanches égrenées._) I strip the white and red currants apart. They are immediately put into bottles, and I conclude the operation with the same attention as in preserving the currants in bunches. I preserve a greater quantity of currants stripped, than in bunches; as the stalks always give a harshness to the currant juice. § XXXIII. _Cherries, Raspberries, Mulberries._ (_Cerises, Framboises, Mures et Cassis._) I gather these fruits before they are too ripe, that they may be less squeezed in the operation. I put them in separate bottles, and shake the bottles gently on the stool. I cork them, &c. and I complete them in the same manner, and with the same care as the currants. § XXXIV. _Juice of Red Currants._ I gather red currants quite ripe, and squeeze them upon fine sieves. I put into a press the skins which remain upon the sieves, in order to extract all the juice which may be in them, and this I mix with the former juice. I perfume the whole with a little raspberry juice, and I strain this decoction through a sieve finer than those used before. I put the juice in bottles, &c. and expose them to the water-bath, with the same attention as the stripped currants, &c. I proceed in the same manner with the juice of white currants and barberries (_épines-vinettes_), as well as with that of pomegranates, oranges, and lemons. § XXXV. _Strawberries._