102

the bottle a piece of wet bladder. Sugar
can be added to the fruit, but it is not nec-
essary. Cherries and peaches may be pre-
served in the same way.

Amman Mona.— At a meeting of the
Horticultural Society, Mr. Lovejoy, butler to
J. Thorn, Esq., of Mawbey House, South
Lembeth, obtained a medal for preserving
damsons, greenage plums, gooseberries, and
mulberries—all without sugar or vinegar.
The specimens exhibited were as plump and
transparent as when first gathered. They
were preserved asafollows: Pick the fruit
from the stalks; pg: them into the bottles.
Put one drachm ofdum into four gallons of
boiling water; let it stand until'it is cold;
then fill the bottles with this liquor, bung
them tight, put them into a copper of cold
water, and heat to 176 degrees; and then
tie them over with a bladder and seal them.

PBESERVING Faun nv IIEKMETICALLY
Saauuo.— First, select good, fresh fruits or
vegetables —- stale and fermented can never
be preserved. Vegetables decomposing
quickly, such as green corn, green peas, as-
paragus, should be preserved within six
hours after being picked, particularly in hot
weather, and berries always within twenty-
four hours. Peaches, quinces, pears, ap-
ples, should be peeled, and the seeds re-
moved before preserving.

Vegetables should be partially cooked first
—-such as corn, peas, and tomatoes should
be boiled a half an hour; asparagus a quar-
ter hour. To the vegetables add half a pint

of the water they are cooked in, to the
quart.

Fill the can with ripe fruit, adding, if de-
sired, a little sugar—simply enough to ren-

rm: nona.’

 

der the fruit palatable, and set it into a vessel
of water, (warm or cold.) Let the water
boil, and continue boiling until the fruit it
well heated through—say for half an hour-
Directions have been given to simply let the
water boil; but such direction is defective,
as at this time the fruit in the center of the
vessel will be scarcely warmed. Should the
vessel be then sealed, fermentation will take
place. The heat must thoroughly penetrate
the contents of the vessel. As soon as the
fruit is sufficiently heated, seal the can, and
the work is done.

Another way is to make a syrup of two
pounds of sugar for every six pounds 0f
fruit, using half a pint of water for every
pound of sugar. Skim the syrup as soon 35
it boils, and then put in your fruit, and let it
boil ten minutes. Fill the cans, and seal 11?
hot. Some make a syrup of half a pound 0"
sugar to every pound of fruit, and some use
only a quarter of a pound of sugar to 9'
pound of fruit, while some use no sugar “
all.

To keep peaches, pare and cut them “9'
If thrown into cold water, they will retain
their firmness and color. Heat them in the
cans as above, or boil them ten minutes in 3
syrup. In this way, strawberries, raspber’
ries, cherries, plums, peaches, etc., may be
kept for any length of time in the Same
condition that they were scaled up, with
their flavor unchanged. For small fruits, it
is best to make a syrup without water: and
boil the fruit in it for only a few minutes-

Tomatoes should be boiled, and the Elfin“
taken off, and then placed in a kettle and
brought to boil, and kept so while 1513"!) the
cam.— Ohio Cultivator.