18 The Buli^etin. 



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 

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

 boiling fifteen minutes. Remove jars and let them stand twenty- 

 four hours. On second day, place jars in vessel as on first day, and 

 boil twenty-five minutes. Remove, let stand twenty-four hours, and 

 on third day cook as directed for second day. 



QUINCES. 



Pare and quarter the fruit. Cut out all core, bruised and de-< 

 cayed specks and drop pieces in cold water until ready to pack in 

 jars. Pack firmly. Fill jars almost full, add eight level tablespoons 

 (about four ounces) of granulated sugar and fill entirely full with 

 fresh, cold water. 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 or three inches on the outside of jars, 

 cover, place on stove and heat to boiling point. Boil ten minutes, 

 seal tight and continue boiling twenty minutes. Remove jars and let 

 them stand twenty-four hours. On second day, place jars in vessel 

 as directed on first day, and boil thirty minutes. Remove, let stand 

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



RASPBERRIES. 



Handle fruit lightly. Select firm, ripe, well-colored berries. Re- 

 move all stems, leaves, trash, imperfect and soft fruit. Pack firmly, 

 being careful not to mash berries. Fill jars almost full, add four 

 level tablespoons (about two ounces) of granulated sugar, and 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 the 

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

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

 jars and set aside for twenty-four hours. On second day, place jars 

 in vessel as on first day, and boil ten minutes. Remove jars, let 

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

 second day. 



RHUBARB. 



S'elect stalks ready for use, wash clean and cut in pieces one to 

 one and one-half inches long. Pack firmly. While filling jars add six 

 level tablespoons (about three ounces) of granulated sugar. Fill 

 jars full and add fresh, cold water to fill jars entirely full. 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 



