How To Preserve Grapes

So many families ralsq grapes ín their own j-ards, and those who do not can purchase thera so cheap at this season of tlie year that a lew suggestions how to prepare them ín various ways for winter use wtU be appreciated by housekeepers. GRAPE JELJLY.- Piek the grupea from the sterns, put in a stone jar, stand in a kettle of water; cover the top and boil slowly for one hour. Strain through a jelly-bag and squeeze out the juice. Measure and to every pint allow a pound of suaar. Put the juice in a preserve-kettle. Heat the sugar; when the juice has boiled 20 minutes add the sugar, stir until it dissolves and elt boil until it jellies; take up in glasses, cover and sit away. GRAPE JAM.- Pulp the grapes; put the skins in a pan and the pulpa in another; when all are prepared put the pulpa in a kettle and brtng them to a boiling point, then run through a colander to remove the seeds; add the skiiiH, and measure, allowing half a phit of sugar to a pint of the fruit; put in a kettle and boil anti] stuf. stirring to prevent sticking. GRAPE PRESERVES.- Jiake a elrup of a pound of sugar and a pint of water. Havo it very thick. Piek ripe, perfect grapes trom the sterns, put in tlie Byrup and boil slowly uutil olear and done. GRAPE SIRUP.- Masn ripe grapes of strong flavor and stand in a warm place for three or four daya; then put in a jelly-bag and let drip slowly. Measure the juice, and to every pint allow two pounds of sugar; mix the juice and sugar and set over the fire in a kettle of water and stir until the sugar dissolves, then take from Wie fir' and stand aside to cool. When oold. bottle and cork. This Blrup is a beautiful coloring for lees, jellies and swoetmeats. GRAPE MARMALADE.- RUD very ripe grapes through a coarse seive to remove the seeds. Put the pulp and juice in a sauce-pan, after weighing; add a little water to keep from burniniï. cook half an hour and add hall a pound of sugar for every pound of pulp: boil slowly. stlrriag all the time to prevent Btlcklng, until tliick. GRAPES CAXXED IN SIRUP.- Make -iïi-ui ui' sugar and water; select perfect grapes, leaving the small sterns on, drop in sirup and let heat; put in cans, cover well with sirup and Beal. SPICED c; BAPES.- Take ten pounds of grapea on sterns. Boil a quart of vinegar. in whlch dissolve six pounds of sugar; flavor with cinnanoii, mace, all-spice. cloves, and gin5er. Put the grapes in a jar and )our over boiling hot. Seal lmniediitely. GRAPE WINE.- Piek grapes fiom the sterns, mash and let stand twentyour hours. Strain and add three pounds of sugar to every gallon of uice. Put in a cask, let stand tweny-four hours; Rtrain. return to cask, et ferment and stop tlghtly. E. R. P.