Take eight pounds of the best double-refined loaf-sugar, and break it up or powder it. Have ready the whites of two eggs, beaten to a strong froth. Stir the white of egg gradually into two quarts of very clear spring or pump water. Put the sugar into a porcelain kettle, and mix with it the water and white of egg. While the sugar is melting, stir it frequently; and when it is entirely dissolved, put the kettle over a moderate fire, and let it boil, carefully taking off the scum as it comes to the top, and pouring in a little cold water when you find the syrup rising so as to run over the edge of the kettle. It will be well when it first boils hard to pour in half a pint of cold water to keep down the bubbles so that the scum may appear, and be easily removed. You must not however boil it to candy height, so that the bubbles will look like hard pearls, and the syrup will harden in the spoon and hang from it in strings; for though very thick and clear it must continue liquid. When it is done, let it stand till it gets quite cold; and if you do not want it for immediate use, put it into bottles and seal the corks.
When you wish to use this syrup for preserving, you have only to put the fruit into it, and boil it till tender and clear, but not till it breaks. Large fruit that is done whole, should first be boiled tender in a very thin syrup that it may not shrink. Small fruit, such as raspberries, strawberries, grapes, currants, gooseberries, etc. may, if perfectly ripe, be put raw into strong cold sugar syrup; they will thus retain their form and colour, and then freshness and natural taste. They must be put into small glass jars, and kept well covered with the syrup. This, however, is an experiment which sometimes fails, and had best be tried on a scale, or only for immediate use.