2. In order to make preserves with sugar (_compotes sucrées_), I take a pound of preserved fruits, it matters not which; this, on being taken out of the bottle, I put, with its juice, over the fire in a skimming pan, mixing with it four ounces of grape syrup. As soon as it begins to boil, I withdraw it from the fire, and take off the froth by means of a piece of brown paper, which I apply to the surface. As soon as I have skimmed it, I take the fruit gently off the syrup, in order to put it into a fruit-jar. After having reduced the syrup one half over the fire, I put it upon the fruit in the jar. Fruits thus preserved are sufficiently sweet, and have as fine a flavour as a preserve made in the season with fresh fruits. 3d. In order to preserve in brandy either cherries, apricots, green-gages, pears, peaches, mirabelles, &c. (_compotes à l’eau de vie_), I take a pound of preserved fruit, together with its juice, which I put in a saucepan, on the fire, together with a quarter of a pound of grape syrup. When ready to boil, I skim it; after which, I gently take the fruit from off the syrup, and put it in a jar. I leave the syrup on the fire, till it is reduced to one-fourth of its bulk. Then I take it from the fire in order to add to it a glass of good brandy; and having mixed the whole, I pour the hot syrup upon the fruit in the jar, which I take care to close well that the fruit may be better penetrated by the syrup, &c. The preserved pear and peach may be alike made use of to make a Burgundy wine conserve with cinnamon, as well as _compotes grillées_. 4th. I make a _marmelade_, either of apricots, peaches, green-gages, or mirabelles, by the following process. I take for one pound of preserved fruit, half a pound of grape syrup. I boil the whole together over a quick fire, taking care to stir it well with a spoon to prevent its boiling. When the marmelade is boiled to a slight consistency, I take it off, because the confectionary which is the least boiled is the best. As preserved fruits afford a facility of making confectionary just when it is wanted, they may, by a little boiling only, be had at any time, fresh and of excellent quality. § LII. _Currant Jam._ The mode of making currant jam with the juice of this preserved fruit, is quite simple. I put half a pound of sugar to one pound of currant juice, which ought to be perfumed with a little raspberry. Having clarified and dissolved my sugar, I put the currant juice to it, and give it three or four boilings; and when it falls from the skimmer in small lumps not larger than a lentil, I take it from the fire to put it in jars, &c. § LIII. _Syrup of Currants._