9& CnEAP METHOD OF PRLSLRVING FRUIT. 



to scaW it. If the water should be too hot, a little cold 

 way be added to keep it of a proper temperature, or the 

 lire may be slackened. When it arrives at a sufficient de- 

 gree of heat, it must he kept at the same for about half an 

 hour longer, which will at all times be quite enough, as a 

 longer time, or greater heat, will crack the fruit. 



During the time the bottles are increasing in heat, a tea 

 "kettle full of water must be got ready to boil as soon as the 

 fruit is sufficiently done. If one fire only is used, the kettle 

 containing the bottles must be removed half off the, fire, 

 when it is at the full heat required, to make room for boil- 

 ing the water in the tea kettle. As soon as the fruit is pro- 

 perly scalded, and the water boiling, take the bottles out 

 of the water one at a time, and fill them within an inch of 

 the cork with the boiling water out of the tea kettle. Cork 

 them down immediately, doing it gently, but very tight, 

 by squeezing the cork in, but you must not shake them by 

 driving the cork, as* that will endanger the bursting of the 

 bottles with the hot water; when they are corked, lay them 

 down on their side, as by this means the cork keeps 

 swelled, and prevents the air escaping out: let them lie 

 until cold, when they may be removed to any convenient 

 place of keeping, always observing to let them lie on their 

 side until wanted for use. During the first month or two, 

 after they are bottled, it will be necessary to turn the bot- 

 tles a little round, once or twice in a week, to prevent the 

 fermentation that will arise on some fruits from forming 

 into a crust, by which proper attention, the fruit will be 

 kept moist with the water, and no mould will ever take 

 place. It will also be proper to turn the bottles a little 

 round once or twice in a month afterwards. 

 Recapitulation. Having laid down the method of preserving fruit without 

 sugar, in as clear and concise a manner as possible, I wiH 

 recapitulate the whole in a few words, which may be easily 

 remembered by any person. Fill the bottles quite full with 

 fruit. Tut the corks in loosely. Set them in a copper, or 

 kettle of water. Increase the heat to scalding for about 

 three quarters of an hour; when of a proper degree, keep 

 at the same half an hour longer. Fill up with boiling wa- 

 ter. 



