The Bulletin. 17 



or three inches on the outside of jars, cover, place on stove and 

 bring to boiling point. Boil five minutes, seal tight and continue 

 boiling ten minutes. Kemove jars and let stand twenty-four hours. 

 On second day, place jars in vessel as on first day, and boil fifteen 

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

 as directed for second dav. 



PLUMS. 



Select firm, ripe fruit. Wash in clean, cold water. Eemove 

 stems and any trash. Pack firmly. Fill jars almost full and add 

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

 fill 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 outside of jars, cover, set on stove and bring to boiling point. 

 Boil ten minutes, seal tight and continue boiling ten minutes. Re- 

 move jars and let them stand twenty-four hours. On second day, 

 place jars 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. 



PEACHES. 



Use firm, solid fruit, not too ripe. Peel, cut in halves and re- 

 move pits, unless fruit is to be canned whole. Pack firmly as soon 

 as possible. Fill jars almosf full and add eight level tablespoons 

 (about four ounces) of granulated sugar, for a heavy syrup, and fill 

 entirely full with cold water. Put new rubbers in place, set tops 

 in position and place jars in cooking vessel. Fill vessel with cold 

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

 outside of jars, cover, put on stove and heat to boiling point. Boil 

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

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

 jars 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. If medium syrup be preferred, use six level table- 

 spoons (about three ounces) of granulated sugar, and cook as directed. 

 Small peaches and pieces not put in the jars of fancy fruit may be 

 canned in light syrup and used for making pies. The fruit is prepared 

 and cooked as directed, using four level tablespoons (about two 

 ounces) of granulated sugar. 



PEAKS. 



Fruit should be ripe, but not soft. Peel, cut in halves or quarter, 

 cut out all core, bruised and decayed specks. Pack firmly. Fill 

 jars almost full, add six level tablespoons (about three ounces) of 

 granulated sugar, and fill entirely full with fresh, cold water. Use 



