The Farm Table. 685 



a flat skimmer (Fig. 183) ; a funnel, for filling fruit cans (Fig. 184) ; a 

 graduated quart measure and a graduated half pint measure (Figs. 185) ; 

 some wooden spoons and a wooden vegetable masher (Figs. 186 and 187) ; 

 several yards of cheese cloth and some towels complete the list of really 

 necessary things, and practically the whole list is to be found in any well 

 equipped kitchen. There are a few labor-saving devices that are desirable 

 if it is possible to have them. These are a grape seeder, a cherry stoner, 

 a fruit juice press and a strawberry huller. Weighing is more accurate 

 than measuring, and therefore scales would be desirable, although not 

 actually necessary (Fig. 188). 



If the canned fruits are cooked in the oven some asbestos sheathing 

 will be required. This comes in sheets and is sold by the pound. Tt 

 costs ten cents a pound and may be had in the hardware stores and by 

 plumbers. One pound will be ample if it is used with care. It should 

 be folded to make two or three thicknesses. If the canned fruits are 

 cooked in a boiler, it will be necessary to have a wooden rack that will 

 fit loosely in the bottom of the boiler. 



Fig. 187. — A ivoodcn vegetable 'Fig. 188. — Scales more accurate than 



masher is handy. measuring. 



III. THE SELECTION AND PREPARATION OF THE FRUIT, 



Fruit that is to be canned or preserved should be fresh, crisp and 

 free from decay. It is a great mistake to use inferior fruit for canning 

 or preserving. Imperfect fruit may be used for jams and jellies by 

 cutting out the defective portion. Peaches and pears should be ripe or 

 very nearly so before being canned or preserved. There is a quality in 

 ripe fruit that cannot be given by cooking. In fact the less the fruit is 

 cooked the more natural and fine flavored it will be. If you have peaches 

 on your place, watch closely so as to pick and can them as they ripen. If 

 you must buy them, do not be tempted by green ones. They will soften, 

 it Is true, by keeping, but they will not develop a fine flavor. The peach 

 should ripen on the tree. Pears, on the other hand, are better for being 

 picked while hard and allowed to ripen in a cool, dark place. Early 

 pears ripen very lapidly after being picked, and so must be examined each 



