00 CHEAP METHOD OF PRESERVING FRUIT. 



aad cheap. The cheapness of the process will render it deserving of 



the attention of all families from the highest to the lowest 

 ranks of society. If the instructions I have sent are well 

 attended to, I have no doubt, that whoever tries my method 

 will find it to answer his expectation, 



I am, Sir, 



Your most obedient humble servant, 



THOMAS SADDINGTON, 



A new Method to preserve various Sorts of English Garden 

 and Orchard Fruits, without Sugar, 



Fruit generally ^fie g enera ^ utility, as well as luxurious benefit, arising 

 pwfiilj from the fruit produced by our gardens and orchards, is 



well known and acknowledged at the festive board of every 

 family ; nor is this utility and benefit less manifested by a 

 desire of many persons to preserve them for culinary pur- 

 poses in the more unbountiful season of the year; and 1 am 

 well persuaded, that this commendable desire would be 

 laut preserving greatly extended in most families, was it not attended with 

 it expensive, so much expense as is generally the case by preserving fruit 

 in the common mode with sugar, this article chiefly con-> 

 stituting the basis by which it is effected. In addition to 

 the expense of sugar, which is frequently urged as a rea- 

 son for not preserving, there are other objections to that 

 method, and what I am about to mention cannot be consi- 

 dered as the least, namely, the great uncertainty of success, 

 an<t the sugar occasioned by the strong fermentable qualities contained in 

 apt to ferrnent, raan y sor t s G f fruit. It may be said by some, that fruit 

 may be preserved for a length of time without sugar by the 

 ordinary mode of baking or boiling, and being closely 

 stopped up, to which assertion I freely assent; but even 

 this method is frequently attended with uncertainty, for if 

 the cork or other means used for keeping the external air 

 or the fruit out of the vessel becomes dry, or from any other cause the 

 grow mouldy, atmospheric air exchanges place with what is impregnated 



by the fruit, it soon becomes mouldy and unfit for use. 

 Thttedkad- from these considerations, and a desire of preserving 



wo^-tir r " ^ ru ^'- H * a trifling expense, I have made various and suc- 

 cessful 



