(_Fraises._) I made a number of experiments on the strawberry, and in various ways, without being able to obtain its perfume. I was forced to have recourse to sugar: in consequence, I squeezed some strawberries, and strained them through a sieve, as if I were about to make ice. I added half a pound of powder sugar, with the juice of half a lemon, to a pound of strawberries. I mixed the whole together, and put the decoction in bottles which I corked, &c. I exposed it to a water-bath till it began to boil, &c. This mode succeeded very well, in every respect, except the colour, which was considerably faded; but that may be supplied. § XXXVI. _Apricots._ (_Abricots._) For the table, the wild and garden apricot (_l’abricot commun, et l’abricot péche_) both taken from trees standing free in the open air, are the best kinds for preservation: I commonly mingle these two kinds together, because the former supports the latter, which has more sugar in it, and which dissolves more from the action of heat. They may nevertheless be prepared apart, provided the precaution be taken, of letting the garden peach remain a few minutes less in the water-bath than the wild peach. That is, as soon as the water-bath begins to boil, the fire is to be taken away from the garden peach, while the fire may be allowed to remain under the wild peach until the water-bath completely boils. I gather the apricots when they are ripe, but somewhat firm; when, on being squeezed gently between the fingers, the stone is perceived to detach itself from the fruit. As soon as gathered, I cut them in halves, take out the stone, and peel off the skin with a knife as delicately as possible. I put them into bottles, either in halves or quarters, according to the size of the mouth, and shake them on the stool to fill up the vacancies. I add to each bottle from twelve to fifteen almonds; I cork them and put them into the water-bath to receive one boiling only; and I instantly withdraw the fire with the same precaution as made use of in the preparation of the currants, &c. § XXXVII. _Peaches and Nectarines._ (_Pêches, Brugnons._) The _grosse mignonne_ and the _calande_ are the two kinds of peach which unite the most flavour and perfume. For want of these, I take the best I can meet with. I gather the nectarine (_brugnon_) more ripe than the peach, because it supports the heat better: and on the other hand, I leave the skin on it in order to preserve it. Moreover, the same process is observed as in preserving the nectarine, the peach, and the apricot; in every instance watching the water-bath closely, as I do in preserving the bunches of currants. § XXXVIII. _Prunes from Green Gages, and Plumbs._ (_Prunes de Reine-Claude et Mirabelles._)