Begin by putting one pound each of sugar and hulled strawberries in a covered stone jar, with one quart of good brandy or whisky. If high flavor is wanted, add a little pounded mace and grated lemon peel, or a race of ginger, well bruised. Let stand until cherries come, then put in a pound of them, one-half seeded, the rest with the pits, along with a second pound of sugar.
In like manner, add plums, raspberries, peaches, pears and grapes, as they come in season, putting in with each sort of fruit its allotted pound of sugar, and now and then a little more spice. When the fruit begins to stand higher than the syrup put in a second quart of spirit.
Pineapple shredded and oranges freed of skin and seed may go into the jar, although to many palates they are better left out.
Whatever fruit is used must be full ripe, but not over-ripe, and very perfect. If there is not sufficient variety handy, double quantities of such as peaches and cherries can be put in.
Among plums, damsons and egg plums are best. Do not leave in more than half the pits, or the bitter almond flavor will be too strong. Use clingstone peaches, but cut most of them from the seed.
Let stand three months after the last fruit is in before using. Grapes ought to be cut in clusters of two or three. While it is making, the whole mass must be stirred gently now and then with a long-handled wooden spoon.