Your currants must be quite ripe. Pick them from the stalks, and
squeeze them through a linen bag. To each quart of juice allow a
pound of loaf-sugar. Put the sugar and juice into a preserving
kettle, and let it melt before it goes on the fire. Boil it ten
minutes, skimming it well. When cold, add a jill of the best white
brandy to each quart of the juice. Bottle it, and set it away for
use; sealing the corks. It improves by keeping.
Raspberry shrub may be made in this manner; also strawberry.