INGREDIENTS.A small jar of red-currant jelly, 1 glass of port wine.

We don't live in the rectory now, but where there is a garden with lots of paths, and where the big currant-bushes are in the corners, here and here and here."

Weigh the fruit before stoning, and allow half the weight of sugar; stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up; then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs.

BOILED CURRANT PUDDING.

"And you've been crying your eyes out, I suppose," remarked Mr. Nugent, as he groped in the depths of a tall jar for black-currant jam.

" "Well," said Thorndyke, "don't let us keep you from your duties, with poor Barnard currant-picking in the Grecian Isles.

When country-dames make currant-jellies and currant-wine, they know very well, that, if they allow the berries to get dead-ripe, their jelly will not be so firm as when they seize an early opportunity and gather them when first fully red.