The simple and easy modes which I have pointed out, of preparing every kind of preserved fruit for daily use, prove sufficiently that this method, as sure as it is useful, will introduce the greatest economy in the consumption of the produce of the sugar-cane. The consumer, and more especially the manufacturer, who is obliged to lay in during summer, a considerable stock of this foreign commodity for syrups, liqueurs and confectionary, as well as all the objects of pharmacy, may dispense with it; for it will be sufficient if they lay in an adequate stock of fruit in the season, and prepare it in the manner pointed out, to be exempt from the necessity of preparing it with sugar, except on an emergency, and in the quantities actually wanted. It will follow that the greater part of all these fruits will be preserved, altogether without, or at least with a small quantity of sugar; that many of them will be prepared with grape syrup, and that the sugar from the cane will be made use of only for indispensable objects, or to comply with the old habits, and gratify the luxury of a few. It will follow, that in a plentiful year, sugar will not be necessary in order to provide against a scanty season; and that, with a slight expence, the same enjoyment will be derived from the preserved produce of two, three, and four years, as from a year of plenty. § LVI. _Chesnuts, Truffles, Mushrooms._ On taking the chesnuts out of the vessel in which they have been preserved, I plunge them in cold water, sprinkle them with a little fine salt, and roast them in a pan over a quick fire. In this manner they are excellent. The moistening them and the putting salt upon them may be dispensed with, but they must always be roasted over a quick fire. I make the same use of preserved truffles and mushrooms, as of those recently gathered. § LVII. _Grape Juice, or Must._ When I made my first experiments of preserving grape juice in its fresh state, I was unacquainted with Mr. Parmentier’s “_Information concerning the means of furnishing a substitute for sugar, in the principal uses made of it in medicine and domestic economy_.”[Q] It is this valuable information which supplied me with the means of availing myself of fresh experiments, and making use of two hundred bottles of grape-juice preserved by me six months before. [Q] “_L’instruction sur les moyens de suppléer le sucre dans les principaux usages qu’on en fait pour la médecine et l’économie domestique_; _par_ M. PARMENTIER.” 1st. I made very good grape syrup, following the process of Mr. Parmentier, which is literally as follows. _Preparation of Grape Syrup._