484 I'.oAiM) (IK A(;i;i(ri/iri;K. 



1 pross out the .inice and add a small quantity of susar (that depends on 

 the taste as to the amount), and then ))rin^ it almost to the boiling point. 

 While it is hot I poui' it into bottles ;uil leave tlu'iii standiufr open twenty 

 to twenty-four hoiu's. tlien eurk and seal tightly antl keep in a cool place. 

 I have miferniented juice prepared in that way now that I have had for 

 some six years. It is altoiicdicr unrcrnicnlcd, but Uke good old wine, it 

 improves with age. 



;Mr. Hester: If you heat it nearly to the boiling point and cork it up 

 right awajs you will have tlu' pure juice, and get rid of the bacteria with- 

 out fermenration. 



Mrs. Lindley: I came in late, but I should like to ask the lady who 

 was discussing the sti-awberry when I came in, what strawberry is it 

 that in cocking will hold its flavor and color best? 



Mrs. Fawcett: Of the berries we have raised, we found that the Craw- 

 ford is the best cooking berry; and I can tell you how you will always find 

 the best cooking berry. Break it open, and if the meat is red all the way 

 through it makes a good cooking berry. Now, the Bubach is not that 

 way; the meat is more white on tlie inside. But a berry red all the way 

 through, invariably is a good cooking berry. The first I canned Avas a 

 berry not very widely knoAvn now— tli(> Lindley Chief. It Avas red all the 

 v/ay through. 



Mr. Hobbs: We can a great many strawberries, and my wife prefers 

 the Crawford. It is a dai-k, rich berry and we think it is the best for 

 canning. 



The Convention tlien adjourned, to convene at 1:30 p. m. 



