1556 The Cornell Reading-Courses 



When all was in readiness, a small company, consisting of the girl- 

 organizer, a young man to do heavy lifting, and four young girls from 

 neighboring farms who were employed by the day, began operations. 

 Although they were unexperienced, yet the work progressed well. 

 Full cans gradually replaced the empty ones. The following kinds of 

 fruit were made : 



Canned peaches, pears, and plums 

 Preserved peaches, pears, and plums 

 Marmalades and butters 

 Apple, crab-apple, and quince jellies 

 Pickled peaches and pears 



Fig. 82. — Every one becomes useful in the canning season 



The jars were arranged on the shelves in convincing array — well-canned, 

 well-cleaned, and attractively labeled, and certain to stimulate the appetite 

 of a possible consumer. It may be of interest to know how the work 

 was done. 



In the morning a supply of sirup was made for the day. Fifty pounds 

 of sugar to thirty quarts of water was the proportion used. If sour plums 

 were to be canned, the sirup was used as made; if prunes were to be 

 canned, the sirup was diluted somewhat; and for peaches it was diluted 

 slightly more than for prunes. After the sirup had been placed over 

 the fire to cook, work began on the cans. Two girls did this part of the 

 work together. The cans were first thoroughly washed and rinsed. If 

 they were to be filled with hot, cooked fruit, such as butters, jams, mar- 

 malades, and preserves, which had previously been cooked in a kettle, 



