REPORTS OF AUXILIARY SOCIETIES. 343 



can, pour the vegetables into a pan, season and boil up as you would when 

 fresh from the garden. 



For making jellies, she presses the juice out after having crushed the fruit, 

 strain through a jelly bag, cook the juice a little, and skim before adding the 

 sugar (a pound of sugar for a pint of juice), then boil gently twenty minutes; 

 had never failed to get a clear, firm jelly in this way. For strawberry jelly, 

 heat the fruit in a kettle, and when soft strain, and allow a pound of sugar for 

 a pint of juice; boil the juice ten minutes, then add the sugar, which should 

 be heated previously, then boil ten minutes longer, when it should be ready to 

 jelly. 



Mr. Woodward said they succeeded in keeping corn as follows: Cut from 

 the cob, and pack in the can and then cook three hours. 



J. G. Mason said that for canning fruit, his folks filled the cans, then 

 poured on a syrup made by using all the sugar that water would dissolve, seal, 

 set in a vat, and pour boiling water around it, cover with a blanket, and let it 

 cool. 



Mrs. Tryne asked how to can peas, beans, etc. 



Mr. Mason said same as stated for fruits, except that perhaps more cooking 

 was necessary. 



Mr. Hough said use none but granulated sugar. 



Mrs. Tryne had canned sweet cider, using cotton batting covers, and then 

 spreading plaster paris mixed to a paste over the top. 



B. I. Laing said that the claim was made that two thicknesses of cotton 

 batting would arrest the properties in the atmosphere that caused fermentation 

 to take place. 



Mrs. Tryne asked how much sugar should be used for a can of fruit. 



D. G. Edmiston said that the sugar was not necessary to the preservation of 

 the fruit in the can, because our commercial canning houses use no sugar at 

 all. Not only so, but by cooking the sugar with the fruit a considerable per 

 cent, of the sugar is converted into grape sugar, thus reducing its sweetening 

 properties. 



Mrs. Tryne had canned currants without sugar, using them the next spring 

 for making jelly. 



Mrs. Helme said she used a teacup full of sugar for a quart can of fruit, 

 when puting up. She thought the fruit was never so good if not sweetened 

 when canned, and that it would soften with age and become tasteless. 



Mrs. Steere said that the juice for jelly should not be cooked after the sugar 

 is added, simply heat the sugar in an oven and put it in the fruit juice while 

 hot, and let it cool. 



B. W. Steere presented a can of apple sauce cooked yesterday from Willow 

 Twig apples, showing that we can have apple sauce twelve months each year. 



September Meeting. 



The society met at the residence of D. G. Edmiston, under the shade of the 

 basswood trees, an awning having been added on one side, which gave ample 

 shade for members and visitors, nearly one hundred being present. The 

 minutes of the previous meeting were read and approved. The subject of 

 "grapes" was then opened for discussion, with a paper by D. G. Edmiston, as 

 follows: 



