Pick over two quarts of berries, put them, with one cupful of sugar,
into a cooker-pail and let them slowly come to a boil, stirring them
occasionally as they are likely to scorch if cooked over a flame or very
hot fire. When boiling, put them into a cooker for two hours or more. If
cooked a very long time the juice comes out and leaves the berries
rather small and seedy, but otherwise no amount of cooking hurts them.
Serves twelve or fifteen persons.