PROCEEDINGS OF THE FARMERS' CLUB. ITl 



the safety of the jar. 3d — It should be supplied with mcaus of 

 protection agaiust breakage when used in cooking, and also trans- 

 ferring from a hot to a cold medium ; and last, but not least, ea.^ily 

 opened and capable of being used in succession, from year to year, 

 without additional expense. Having a jar of this description in 

 the Squire's Patent, all that is necessary is good fruit and pure 

 water. 



Our method is to select good sound and ripe fruit, prepare as 

 we would to cook for present use ; fill the jars as full of fruit as 

 possible, (care being taken in this respect, fruit will then show 

 well, and not bo broken or crushed, as when cooked in a separate 

 vessel, and afterwards conveyed to the jar), then add water to the 

 fruit sufficient to cook, in proportion as the fruit is more or less 

 juicy, after which place and secure the cover. (This being pro- 

 vided with a small vent, which allows for the escape of the steam 

 and with it the air from the jar, as also providing a convenient 

 means of filling up the jar with hot or boiling water, after the 

 boiling is completed to the total exclusion ot ail air.) Then place 

 the jar in a vessel of cold water and boil from 5 to 20 minutes, as 

 per the following formula : After boiling we lake from the vessel 

 and allow the jars to stand from three to five minutes for the con- 

 tents to settle, at the same time filling up with boiling water until 

 the jars are quite full. At this stage we close the vent by a small 

 cork which completes our work. "When cold the jars should be 

 placed in a cool dry place of even temperature. 



Our formula for difierent fruits is as follows : 



Kaspberries, blackberries, gooseberries, cherries, currants, whor- 

 tleberries and rhubarb, fill the jars full, add water so as to show 

 from one-half to tw^o-thirds full ; boil from 5 to 10 minutes. 



Apple, pear, pine-apple, peach and quince, require water added 

 to show the jar two-thirds full, and to boil from 15 to 20 minutes. 



Strawberries being very juic}^ require but little water, and should 

 be reduced before securing cover. Fill the jars as full as possible 

 without crushing the fruit, place in a vessel of cold water, heat up 

 when reduced one-third of their bulk, remove from the vessel and 

 empty every third jar into the other two, then secure the cover, 

 replace in the vessel just removed from ; boil for three or four 

 minutes, then treat and fill up as directed for other fruits. The 

 strawberries, best suited for preserving, we find to be in the fol- 

 lowing order: La Constant, McAvoy's seedling, Lady-Finger, 

 Russell's prolific, &c. 



