726 Journal of Agriculture, Victoria. [10 Dec, 1918. 



and tlie lids put tightly on. The jars may then be placed in the copper 

 or vat containing enough cold water to reach to about the shoulder of 

 the jars; each one being packed around with straw or cloth to prevent 

 the several bottles from rattling together when the water boils, and 

 possibly causing breakages. 



The whole is brought gently to boiling point, and allowed to remain 

 for the required length of time for cooking, which would be gauged 

 according to variety and stage of ripeness. Then the jars should imme- 

 diately be sealed and made air-tight while at boiling point. 



Good results are obtainable by this method, but the disadvantage is 

 that there is a certain amount of unnecessary work attached to the 

 packing around the jars, and more time and fire required to heat the 

 body of water contained in the copper or vat. Time and firewood are 

 both saved by sterilizing with steam as in the first method described. 



Sybup. 



The syrup in which the fruit is preserved may be of any desired 

 strength, and may be varied according to taste and convenience. When 

 the amount of sugar is large the syrup is described as being " dense " 

 or " heavy," but where a small quantity is used to the same amount of 

 water, it is, of course, " weak " or " light." A heavy or strong syrup 

 will cause the fruit to rise to the top of the jar, leaving a space of 

 clear syrup below. This does not matter in the least for household 

 use, but is unsightly, and when intended for exhibition purposes would 

 be very much against it. 



From 4 to 8 oz. of sugar to a pint of water makes a medium syrup, 

 which would be suitable for most fruits, and is palatable; but quantities 

 may be varied to suit individual requirements. 



In making or preparing syrup, the water is measured into a kettle 

 or other convenient vessel, brought to boiling heat, the sugar weighed 

 according to the strength required, then added to the water, and the 

 whole boiled for 8 or 10 minutes. If the boiling be unduly prolonged, 

 the water evaporates, leaving a stronger or heavier syrup than intended. 

 Strain through a clean piece of muslin before using. The fruit may 

 be put up in plain water without the addition of any sugar, and will 

 keep equally as well, and the necessary sweetening may be added when 

 using the fruit. The only advantage in preserving in plain water is 

 when the fruit is intended for the making of pies, puddings, &c., and 

 the sugar can be added at that time ; but when the preserves are bottled 

 for use as a dessert, the flavour is very much better if the fruit be put 

 up in syrup rather than in water. 



The only utensils needed in the work of bottling fruit are those 

 shown in the illustrations of the work table, and need not be particu- 

 larized, as they are to be found in every kitchen. 



If the foregoing instructions are carefully carried out, and care 

 taiken to obtain air-tight containers, there should be no chance of 

 failure, and the preserves should keep indefinitely. 



