To go into particulars, I was making grape jam. I weighed the grapes,
and to every pound I allowed three-quarters of a pound of sugar. Then
I squeezed the pulp out of the skins, putting the pulp in one bowl
and the skins in another. The sugar with a quarter of its quantity of
water was boiled in a preserving kettle till it was quite clear. Then
was added to it the pulp of the grapes which were boiled ever so
slowly for twenty minutes--when they were rubbed through a hair sieve
and put back on the stove, with the skins added to them. Then they
were boiled until the skins filled and looked good and plump. And when
they were quite cooled I put them into jars covered tightly to keep
out the air. Next winter I shall depend upon this jam to help me out
at many a luncheon with hot buttered toast or with waffles. And I've a
strong notion that it won't play me false.