Take the currants when ripe and in their prime--let them remain on the
stalks, picking off the bad ones. Make a syrup of sugar, and very little
water, allowing a pound of sugar to each pound of currants. Clarify it,
then put in the currants, and let them boil a few minutes. In the course
of a few days turn the syrup from them, scald it, and turn it back,
while hot, on to the currants. Preserved currants, mixed with water, is
an excellent drink in fevers. Dried currants are also good for the same
purpose, if made into a tea.