Wipe, and pick the fruit, and have ready a quarter of the weight of fine sugar in powder. Put the fruit into an ice-pot that shuts very close; throw the sugar over it, and then cover the fruit with brandy. Between the top and cover of the pot put a piece of double whity-brown paper. Set the pot in a saucepan of water till the brandy be as hot as you can bear to put your finger into, but it must not boil. Put the fruit into a jar, and pour on the brandy. Cover as preserves.