

iilO Method of preserving Fruit without Sugar, 



have been so preserved (being clone in 1S06). I have now 

 the pleasure of laying before the Society specimens of the 

 fruit alluded to. 



Process for preserving Fruit, 

 The bottles I chiefly use for small fruit, such as goose- 

 berries, currants, cherries, and raspberries, are selected from 

 the widest-necked of those used for wine or porter, as they 

 are procured at a much cheaper rate than what are generally 

 cialled gooseberry bottles. Having got them properly cleaned, 

 and the fruit ready picked, (which should not be too ripe.) 

 fill such of them as you intend doing at one time, as full as 

 they will hold, so as to admit the cork going in, frequently 

 snaking the fruit down whilst filling. When done, fit the 

 corks to each bottle, and stick them lightly in, so as to be 

 easily taken out when the fruit is sufficiently scalded, which 

 may be done either in a copper, or large kettle, or saucepan 

 over the fire, first putting a coarse cloth of any sort at the 

 bottom to prevent the heat of the fire from cracking the 

 bottles : then fill the copper, or kettle, with cold water suf- 

 ficiently high for the bottles to be nearly up to the top in it : 

 put them in side-ways to expel the air contained in the ca- 

 vity under the bottom of the bottle ; then light the fire if the 

 copper is used, taking care that the bottles do not touch the 

 bottom or sides, which will endanger their bursting ; and 

 increase the heat gradually until it comes to about one hun- 

 dred and sixty or one hundred and seventy degrees, by a 

 brewing thermometer*, which generally requires about three 

 quarters of an hour. For want of such an instrument it may 

 be very well managed by judging of the degree of heat by 

 the finger, which may be known by the water feeling very 

 hot, but not so as to scald it. If the water should be too 

 hot, a little cold may be added to keep it of a proper tem- 

 perature, or the fire may be slackened. When it arrives at 

 a sufficient degree of heat, it must be 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 

 thc fruit. During the lime the bottles are increasing in heat, 



'* Fahrenheit'*. 



a tea- 



