lo Feb., ipii.] 



Fruit Preserving. 



operator should see that the jars have a smooth shouhJer on which the 

 rubber rests. Should there be the slightest hollow or unevenness sufficient 

 to prevent the rubber from lying close, and allowing the least air to get 

 in, disappointment must result, as fermentation will set in and the con- 

 tents lost. 



Rubbers. — Rubbers are an important item. Generally speaking, an 

 inferior article is supplied with the jar. It is found more satisfactory, 

 especially as the cost is not large, to get a better quality ring; further, 

 unless they are of exceptional quaUty, it is undesirable to use them a 

 second season. 



Fruits. — Any and every kind of fruit or vegetable may be preserved 

 by the methods to be described, but to insure a satisfactory product it is 

 necessary to have only good fruit to treat, for any flaw or blemish in the 

 fresh article will show as distinctlv in the preserved. 



\ ARIOLS M.AKES OF J.ARS SEE OrPOSITE P.\CE. 



All fruits, with the exception of gooseberries, should be ripe so that 

 they will be fully flavoured, but yet firm enough to retain their .shape and 

 form while cooking. If soft, they have a tendency to go more or less to 

 pulp, according to the stage of ripeness, and of course are less prt^sentalile 

 when placed up<3n the table. 



Preparation. — Gooseberries, both ripe and green, are used for pre- 

 serving ; the former for culinary purposes and the latter for either that or 

 for dessert. M'hey require no other preparation than stemming and topping. 



Cherries and Plums are simply stemmed ; of the former, the firni«'r- 

 fleshed varieties similar to ' Florencf " and "St. Marg.uvt's " art- 

 favoured. The more juicy kinds are n(jt considered so ilesirablr. Practi- 

 cally all varieties of plums may be u.sed. 



.Apricots, Peaches, and Xecfariiies, are cut in halves and llu- pit or 

 stone removed; oiil\ ili. limn-r kinds .nv used. In .q)ricot.s, the " M(X)r- 

 park '■ or similar sorts; and. in peaclu's. the later .md yellow-floshed varie- 

 ties art' favoured. It is desir.ible to first petM the rougher skinned peaches; 

 this is (-.isilv a<<fimpiisheil i.\ placing the fruit in .\ muslin cloth, tlien 

 <l:pping it for a few second^ into boiling water, to whi( h may be a<!ded 

 a very little soda, then plimgiwg it in eohl water. Tin- skin should then 

 be easily rubbed off. 



