Very common discovery made by those who preserve fruits, etc, for family use, and are not sufficiently versed in the art of confectionery, is that the preserve either ferments, grows mouldy, or becomes candied.

These three effects arise from three separate causes. The first from insufficient boiling; the second from, being kept in a damp place, assisted in some degree by the first cause; and the third from too quick and too long boiling.

Preserves of all kinds should be kept entirely secluded from the air, and in a dry place. In ranging them on the shelves of a store-closet, they should not be suffered to come in contact with the wall. Moisture in winter and spring exudes from some of the driest walls, and preserves invariably imbibe it, both in dampness and taste. It is necessary occasionally to look at them, and if they have been attacked by mould, boil them up gently again. To prevent all risks it is always as well to lay a brandy paper over the fruit before tying down. This may be renewed in the spring. Fruit jellies are made in the ratio of a quart of fruit to two pounds of sugar. - They must not be quick boiled, nor very long. Practice and a general discretion will be found the best guides to regulate the exact time which necessarily must be affected, more or less, by local causes.

If you do not possess a drying-stove, the fruit may be dried in the sun on flagstones, taking care that insects are not suffered to approach, it - a garden-glass to cover the preserve will keep them off. If dried in an oven, it must be of gentle warmth, and they must be suffered only to be done slowly.