Mr. Editor: The currants should be quite ripe when gathered, with the stems attached, and washed or rinsed effectually and drained off. Then stem them and wash them thoroughly, and to each pound of currants' add a quarter of a pound of good Havana sugar; then place them in a preserving kettle over a fire until they come to a scald heat, when they are turned out into white earthen dishes, and exposed to the action of the sun until, by evaporation, they become hardened on the upper side. Then they are turned over, and there remain until they become so on the other side, and so alternate until they become a sort of leathery texture, when they are put away in earthen jars or boxes until wanted for use. Care must be taken to keep them from the dews of night and rains during the process of drying; finally, the utmost cleanliness should be observed from first to last.

When used, enough hot water is required to dissolve them or render them to any consistency suitable for tarts, jelly, etc At the same time, more sugar is required to make them quite palatable, which must of course be governed by taste. Currants in this way have kept well with us for three years, and the presumption is, that they will keep for a longer time if well cared for.

Morrisiana, March, 1861. Mrs. Geo. H. Hite.

[Mrs. Hite lately sent us some currants dried as above, which pleased us so much that we sent a request that she would furnish us a description of the mode of preparing them, which we here lay before our readers. We commend it to our lady readers as an excellent method of preserving their surplus stock of currants. - Ed].