Canning and Presekving 1857 



boils rapidly the crystals are thrown in the sides of the kettle. 

 If these crystals are stirred into the syrup they are likely to eaiise 

 the whole mass to crystallize. 



Jelly made by the cold process is more delicate than that made 

 by boiling but it does not keep so well. 



Jellies are so rich in sugar that bacteria and yeast do not 

 attack them. They must be protected from molds. A thick coat- 

 ing of paraffin makes a good cover but is not quite so safe as the 

 paper dipped in brandy, because the spirits destroy and remove 

 spores that may happen to rest on the jelly. Paraffin may bo 

 poured over a brandied paper. 



As part of this subject one might include the making of 

 marmalades, fruit juices, syrups and vinegars, all cooling and 

 refreshing aids to digestion when not taken in excess. 



