for House Use or Sea Stores, 21 i ' 



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 mtlst be removed half off the 

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

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

 properly 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 that means the cork keeps 

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

 til 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 bottles a 

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

 mentation 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. 



Having laid down the method of preserving fruit without 

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

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

 remembered by any person. Fill the bottles quite full with/ 

 fruit. Put 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 water. Cork 

 down tight. Lav them on their side until wanted for use. 



It mav be said as an additional reason as well as cheapness, 

 for using wine or porter bottles, instead of gooseberry, 

 is the difficulty of obtaining them, even at any price, in some 

 parts of the country; and indeed they are equally useful for 

 small fruit, and answer the purpose quite as well, excepting 

 the little inconvenience of getting the fruit out when wanted 



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