Take of very white gum arabic, and white sugar, each 2¼ lbs. with a sufficient quantity of boiling water. Dissolve, strain, and evaporate without boiling, to the consistence of honey: beat up the whites of six eggs with four drachms of orange-flower water, which mix gradually with the paste, and evaporate over a slow fire, stirring it continually till it will not stick to the fingers, it should be very light, spongy, and extremely white. 103. PATE DE JUJUBES. Take of raisins stoned, 1 lb. currants picked, jujubes, opened, each 4 oz. water, a sufficient quantity. Boil; strain with expression, add sugar, 2½ lbs. gum arabic, 2½ lbs. previously made into a mucilage with some water, and strain; evaporate gently, pour into moulds, finish by drying in a stove and then divide it. TO PRESERVE FRUITS. ———— Some rules are necessary to be observed in this branch of confectionary. In the first place, observe, in making syrups, that the Sugar is well dissolved before it is placed on the fire, otherwise the scum will not rise well, nor the fruit obtain its best colour. When stone fruits are preserved, cover them with mutton suet rendered, to exclude the air; as air is sure to ruin them. All wet sweet-meats must be kept dry and cool to preserve them from mouldiness and damp. Dip a piece of writing paper in brandy, lay it close upon the sweetmeats, cover them tight with paper, and they will keep well for any length of time; but they will inevitably spoil without these precautions. 104. TO BOTTLE DAMSONS. Put damsons, before they are too ripe, into wide-mouthed bottles, and cork them down tight; then put them into a moderately heated oven, and about three hours will do them; observe that the oven is not too hot, otherwise it will make the fruit fly. All kinds of fruits that are bottled may be done in the same way, and they will keep two years; after they are done, they must be put away with the mouth downward, in a cool place, to keep them from fermenting. 105. TO PRESERVE BARBERRIES. Set an equal quantity of barberries and sugar in a kettle of boiling water, till the sugar is melted and the barberries quite soft; let them remain all night. Put them next day into a preserving pan, and boil them fifteen minutes, then put them into jars, tie them close, and set them by for use. 106. GRAPES. Take close bunches, whether white or red, not too ripe, and lay them in a jar. Put to them a quarter of a pound of sugar candy, and fill the jar with common brandy. Tie them up close with a bladder, and set them in a dry place. 107. TO DRY CHERRIES.