16 The Bulletin. 



add four level tablespoons (about two ounces) of granulated sugar, 

 then fill jars entirely full with fresh, cold water. Use new rubbers, 

 put tops in position and place jars in cooking vessel. Fill vessel with 

 cold water to a depth that will bring the water up two or three inches 

 on the outside of jars, cover, place on stove and bring to boiling 

 point. Boil ten minutes, seal tight and continue boiling ten minutes. 

 Remove jars and let stand twenty-four hours. On second day, place 

 in vessel as on first dav and boil twentv minutes. Remove, let stand 

 twenty-four hours, and on third day cook as directed for second day. 



FIGS. 



Select firm, well ripened, freshly gathered fruit. Weigh, put 

 in clean sack or wire basket, and boil five minutes. Drain fruit out 

 and put in pans or granite kettles, a layer of figs and a layer of 

 granulated sugar, using about one-half their weight of sugar. Let 

 them stay in the sugar about seven hours or overnight, then heat. 

 When all sugar is dissolved, pack fruit firmly in jars, using syrup to 

 fill jars entirely full. Put on new rubbers, set tops in position, 

 and place jars in cooking vessel. Fill vessel with water of about 

 the same temperature as the jars, to a depth that will bring the 

 water up two or three inches on the outside of the jars and bring to 

 the boiling point. Boil ten minutes, seal tight and continue boiling 

 ten minutes. Remove jars and let stand twenty-four hours. On 

 second day, place in vessel as on first day and boil twenty minutes. 

 Remove, let stand twenty-four hours, and on third day cook as 

 directed for second day. 



GRAPES. 



Use firm, ripe fruit. Pick from stem, remove all trash, imperfect 

 and soft fruit, and pack firmly. Fill jars full of fruit and add 

 enough water to entirely fill jars. Use new rubbers, put tops on 

 and place jars in cooking vessel. Fill vessel with cold water to 

 a depth that will bring the water up two or three inches on the out- 

 side of jars, cover, place on stove and bring to boiling point. Boil 

 ten minutes, seal tight and continue boiling ten minutes. Remove 

 jars and let stand twenty-four hours. On second day, place in 

 vessel as on first dav, and boil twentv minutes. Remove, let stand 

 twenty-four hours, and on third dav cook as directed for second dav. 



HUCKLEBERRIES. 



Wash fruit in cold water. Pick out all stems, trash, small, im- 

 perfect and soft berries. Pack firmly without mashing fruit. Fill 

 jars full and add enough cold water to entirely fill. Put on new 

 rubbers, set tops in position and place jars in cooking vessel. Fill 

 vessel with cold water to a depth that will bring the water up two 



