138 State Horticultural Society. 



Another way in which the berries look beautifully is to take large 

 fruit, and to two quarts of berries add one quart of granulated sugar, and 

 let stand over night in porcelain vessel. In the morning put over the fire 

 and boil gently for twenty or twenty-five minutes, remove from fire and 

 when cold fill cans and seal tight. The fruit stays evenly through the 

 syrup instead of rising to the top and looks better when put on sale. 



One-half pound of sugar to one pound of fruit is none too much in 

 ordinary canning, many preferring three-quarters of a pound of sugar. 

 Strawberries make a pretty colored and fine flavored jelly, and is made 

 like all fruit jellies by expressing the juice and boiling twenty to thirty 

 minutes, then adding one pound of granulated sugar to each pint of 

 juice, measured before boiling. 



Raspberries, both black and red, and currants in equal quantities 

 make a very palatable mixture when canned, and are fine for winter pies. 



Some, however, prefer to omit the currants, in which case less sugar 

 is needed. 



Currant jelly is greatly improved by the addition of some red rasp- 

 berry juice. Spiced currants are fine with cold meats and should al- 

 ways be added to the pickle shelf. 



In canning cherries, if a handful of unpitted ones are added to each 

 can, the flavor will be greatly improved. 



If it is desired to keep plums whole, prick each one several times 

 with a large darning needle, and put the sugar over them the night be- 

 fore canning, and boil gently until tender. 



Blackberry jam is greatly improved by putting the berries through 

 a fruit press to remove the seeds. 



. Peaches that are very soft and ripe can be used whole, thus lessen- 

 ing the danger of their going to pieces. They make a fine pickle, and can 

 be peeled or not as one chooses. Stick a few cloves in each one, as that 

 is usually all the spice they need. Spices in bags can be used if preferred. 



The rule of five pounds of sugar to one pint of vinegar and spices, 

 according to taste, can be used for currants, pears, plums, crabapples and 

 grapes. Crabapples make beautiful and delicious tasting jelly, and green 

 grapes, if gathered before they have colored at all, make a fine amber- 

 colored jelly. Wild ones have a much better flavor than the cultivated 

 ones. 



Small, inferior and overripe fruits can be made into fruit butters and 

 are well liked by most people. For the butters, cook the fruit until tender, 

 put through a fruit press, add about one-half pound of sugar to one pound 

 of fruit, spiced according to taste and boil until thick. 



Thick grape juice is a fine addition to the fruit shelf, and added to 



