Wash some freshly gathered gooseberries very clean; after having taken off the tops and stalks, then to each pound pour three-quarters of a pint of spring water, and simmer them until they are well broken; turn the whole into a jelly-bag or cloth, and let all the juice drain through; weigh and boil it rapidly for fifteen minutes. Draw it from the fire, and stir in it until entirely dissolved, an equal weight of good sugar reduced to powder; boil the jelly from fifteen to twenty minutes longer, or until it jellies strongly on the spoon or skimmer; clear it perfectly from scum, and pour it into small jars, moulds, or glasses. It ought to be very pale and transparent. The sugar may be added to the juice at first, and the preserve boiled from twenty-five to thirty-five minutes, but the colour will not then be so good. When the fruit abounds, the juice may be drawn from it with very little water, as directed for apples, when it will require much less boiling.