To Preserve Strawberries or Raspberries, for Creams or Ices, without Boiling

Let the fruit be gathered in the middle of a warm day, in very dry weather; strip it from the stalks directly, weigh it, bruise it slightly, turn it into a bowl or deep pan, and mix with it an equal weight of fine dry sifted sugar, and put immediately into small, wide-necked bottles; cork these firmly without delay, and tie bladder over the tops. Keep them in a cool place, or the fruit will ferment. The mixture should be stirred softly, and only just sufficiently to blend the sugar and the fruit. The bottles must be perfectly dry, and the bladders, after having been cleaned in the usual way, and allowed to become nearly so, should be moistened with a little spirit on the side which is to be next to the cork. Unless these precautions be observed, there will be some danger of the whole being spoiled.