Before they are ripe, take the choicest of these fruit, rub off the
down from them with soft old linen, and divide the skin at the seam
with a sharp pointed knife. Put them into a clean jar, cover them with
French brandy, and let them remain so for ten days; then take them out,
and having ready a fine clear syrup, put the fruit into a pan with it,
and boil them until they are beautifully bright and clear. When cold,
take out the fruit, place it in glasses and jars, and fill up with the
syrup nearly cold. Lay brandy paper over and cover with bladder.