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37.
strain them through a sieve or collender
to every pint of juice put on pound of
loaf sugar, boil it as long as the scum rises
and scum it till clear, pour it into your
pots and when cold put brandy papers
over them

To make Black Currant Rob
[in pencil] right
The Currants must be well boiled and
mashed and to every 3 lb of fruit, put 2 lb
of moist sugar, and then boil it, till it
becomes a jam, then put it in your pots
with brandy papers over them.

To make Currant Jelly.
[in pencil] right
Stew them in jar, then strain the,
through a hair sieve and to every pint
of the juice put a pound of load sugar.