£08 Method of Preserving Fruit without Sugar, 

 tensive plain, over which a wandering stratum is interrupt- 

 ed and resumed at intervals for a great way. 



At the highest part of Donald's Hill, over the valley of 

 Glennuller, we find a hummock ; also at the termination of 

 the ridge, at its highest part over the vallev of Mayola, si- 

 milar hummocks. I have the honour to be, sir, 



your obedient humble servant, . 



Clonfecle, Jan. 2, 1808. W. RlCHARDSON, 



XXXV. Method of Preserving Fruit without Sugar, for 

 House Use or Sea Sto?-es. By Mr. Thomas SAddington, 

 of Lower Thames Street, London*. 



SIR, 



J. shall be much obliged to you to lay before the Society 

 of Arts, &c, the inclosed communication, and a box con- 

 taining the following fruits in bottles, preserved without 

 sugar; namely, apricots, gooseberries, currants, raspberries, 

 cherries, Orleans plums, egg plums, green gages, damsons, 

 and Siberian crabs. I have also sent some fresh English 

 rhubarb plant, preserved in a similar manner, The same 

 mode is applicable to other English fruits, as cranberries, 

 barberries, and many more. This manner of preserving 

 fruit will be found particularly useful on ship-board for sea 

 stores, as the fruit is not likely to be injured by the motion 

 of the ship, when the bottles are laid down on their sides, 

 and the corks kept moist by the liquor, but on the contrary 

 will keep well even in hot climates. 



The cheapness of the process will render it deserving of 

 the attention of all families from the highest to the lowest 

 ranks of society* ]f 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. 



London, Jan. 8, 1808. 



To C. Taylor, JVLD. Sec. 



* From Transactiovs of the Society for the Encouragement of Arts, Manu- 

 factures, and Commerce, for 1807.-* rive guineas were voted by the Society 



to Mr. Saddington for this communication. 



A new 



