718 



Journal of Agricidture, Victoria. [10 Dec, 1918. 



Glass jars demand careful treatment, so as to prevent breakages. 

 Tlie work must not be carried on in a draught of cold air, nor should 

 the hot glass come in contact with cold metal, or be splashed with cold 

 water, &c. ^Care must also be taken when sterilizing bottles for this or 

 other purposes not to place the jar suddenly into hot water, nor to pour 

 hot liquids into dry glass jars. These may seem small matters, though 

 they are of great importance to the beginner, who would probably have 

 to learn them by experience. 



Pickle bottles may also be utilized for bottling small fruits; these 

 require deep corks, which need to be sterilized, and should fit the bottle 



Graded Rhubarb. 



Showing method of packing Rhubarb into jar. 



very tightly; then, after corking, and while the contents are still quite 

 hot, cover with weasand or sealing wax; the latter process may be done 

 by melting a little in a small tin vessel and dipping the top of the bottle 

 to a depth of, say, half-an-inch. 



The Selection and Classification of Fruit. 



This is a matter of importance, as much of the success attained in 

 l)ottling and preserving in general will depend upon a good selection for 



