Secretary" s Budget. 391 



not put too much of the fruit in at once in order to avoid bruising 

 it, the main object being to keep it as perfect as possible. The 

 yellow variety of peaches M'ith a deep red stone is the richest and 

 looks the nicest put up in this manner, although many prefer the 

 white free-stone peach. If it is desired to have them to use on 

 extra occasions do not divide them. Tlie stone imparts a peculiar 

 flavor, which is an improvement, and at the same time the fruit 

 looks better to be served whole. 



Pears are the most delicious of all fruits put up in this way, 

 but they must be ripe. They also look better to be left whole, but 

 should they be halved, remove the seeds and blossom with a small 

 sharp knife. It is a good plan to buy one especially for the pur- 

 pose, so as not to waste any portion, however small. Leave the 

 stem on. If the pears are green, boil them in water until tender, 

 and after draining them carefully, put into the syrup and cook in 

 the same way as the ripe fruit. 



Another way is to fill tae jars with fruit without any previous 

 cooking. Then fill up the jars with a syrup made by allowing one- 

 quarter of a pound of sugar to one pint of water. Place the jars 

 in a wash boiler with pieces of wood or straw for them to stand 

 upon to prevent breaking, and with pads of paper between each 

 bottle. Fill up the boiler with cold water, and place it over the 

 fire. The syrup in the bottles must boil twenty minutes. If there 

 is not enough of it to cover the fruit, an extra quantity will have to 

 be made to meet this demand. The end to be attained is perfect 

 color and flavor, without handling. 



Egg plums and large purple plums should be pricked with a 

 fork ; they can be peeled, but it is a tedious process, and the skins 

 are usually tender. All of the above should be sealed hot, according 

 to the directions given in the last article. 



Jams and marmalades are similar in character, the chief dif- 

 ference being that the former are made from juicy fruits, such as 

 strawberries, raspberries, currants, &c., while the latter are made 

 from firmer kinds. They both require the same amount of watch- 

 fulness during the boiling process. If they are at all scorched the 

 flavor is unpleasant ; on the other hand, the fruit will not keep 

 unless boiled sufiiciently. When the fruit is weighed and well 

 scalded, add the sugar, allowing three-quarters of a pound of sugar 

 to a })0und of fruit. 



The enameled preserving kettle is particularly suitable for this 

 purpose, as the thick rim on the bottom prevents it from resting on 

 the fire when placed over it, and at the same time allowing the con- 



