Preserved Currants
- Take ripe currants, in their prime; strip them off their stems, rejecting the bad ones; make a sirup of sugar and very little water, allowing a pound of sugar to each pound of currants, and let them boil a few minutes. In a few days turn the sirup from them, scald it, and turn it back, while hot, on the currants. Preserved currants, mixed with water, are an excellent drink in fevers. Dried currants are also good, made into a tea, for the same use.