1910 



GLEANINGS IN BEE CULTURE 



463 



air as you possibly can, and hold it while 

 making the tug. Look well to your foot- 

 ing; see that your feet are planted squarely; 

 or if you are to walk with a burden, see that 

 the path is clear to avoid stumbling. If you 

 are not certain of your path, and can not 

 watch it, slide your feet along and feel the 

 way. In this way I have carried heavy 

 hives down hill in the dark and never a 

 stumble. Always keep balanced; think of 

 the skill of the rope-walkers. They under- 

 stand this balancing business to a finish, 

 and there is a lot in it. 



With me the work in the apiary has not 

 been difficult. I lift every thing that it is 

 necessary to lift. I carry the hives in and 

 out of the cellar alone, and often carry in 

 some double-deckers — that is, when winter- 

 ing in two, eight, or ten frame bodies. 



Last fall while duck-hunting I carried a 

 200-pound man across a shallow branch of 

 the Wisconsin because I had rubber boots, 

 and he feared to get wet feet. As the foot- 

 ing was quite firm I found it a very easy 

 task compared with some lifts. 



I am not trying to establish the fact that 

 I can lift unusually heavy weights, but that 

 I can do the lifting in the apiary without 

 injuring myself or being compelled to say I 

 did work that was too heavy for my strength. 



There are tasks beyond my strength; and 

 if I should take hold to lift the honey-house 

 the effort would not hurt me, with my meth- 

 od of lirocedure. I would simply cease my 

 effort to lift the object, and immediately be- 

 gin to plan some other way to accomplish 

 the purpose. 



In addition to the directions given for lift- 

 ing made easy, I would say, avoid nervous 

 jerky motions. Avoid a wrong attitude of 

 mind toward your work. Learn how to get 

 real rest by entire relaxation of the muscu- 

 lar system. It requires only a few minutes 

 to regain a feeling of buoyancy after a hard 

 tug if one goes at it in the proper manner. 



I hope that Miss Candler and many other 

 lady bee-keepers may get hold of a useful 

 hint or two from the foregoing. The thing 

 that I wish to impress is that any one can 

 work at bee-keeping without danger of 

 strain or injury if he is careful to apply the 

 principles I have sought to convey. 



Bridgeport, Wis. 



CANNING FRUIT WITHIHONEY. 



Can What You Can. 



BY MRS. H. K. BEARD. 



Read before the Pennsylvania State Bee-keepers' 

 Association at their meeting last September. 



There is no mystery or luck about the suc- 

 cessful canning of fruit. If properly done, 

 failure is almost out of the question. The 

 fruits or vegetables should be barely ripe, 

 never over-ripe, perfect of their kind, or at 

 least with no fermentation started in them, 

 and the sooner they are taken from tree or 

 garden and sealed up in jars the better. 

 New fruit-jars are best put over the fire in 



cold water to cover them, brought slowly to 

 a boil, and slowly cooled; then they will 

 stand greater extremes of heat and cold. 



If particular about keeping the fruit in 

 shape, or where a large amount is to be done 

 at once, it is usually put uncooked into the 

 jars and covered with the honey. The jars 

 are then set into a larger boiler with a per- 

 forated rest under them to keep them from 

 the bottom. Fill the boiler with cold water 

 nearly to the shoulders of the jars. Screw 

 the tops on rather loosely; put the cover on 

 the boiler and bring to a boil. Both fruit 

 and vegetables can be done up in this way. 

 As a rule the latter is more difficult to keep 

 than fruit, and require much longer cook- 

 ing. 



Twelve quarts of raspberries require two 

 quarts of honey. Put two quarts of the 

 fruit in the preserving-kettle and heat slow- 

 ly on the stove. Crush the berries with a 

 wooden vegetable - masher and spread a 

 square of cheese-cloth over a bowl and turn 

 the crushed berries and juice into it. Press 

 out the juice and turn it into the preserving- 

 kettle. Add two quarts of honey and put it 

 on the stove. When (he syrup begins to 

 boil, add the remaining ten quarts of ber- 

 ries. Let them heat slowly. Boil ten min- 

 utes, counting from the time they begin to 

 bubble. Skim well while boiling. Put in 

 cans and seal. 



Of cherries, take six quarts, 1% quarts of 

 honey. Measure the cherries after the stones 

 have have been removed. Pit them or not, 

 as you please. If you pit them, be careful 

 to save all the juice. Put the honey in the 

 preserving-kettle over the fire until it sim- 

 mers. Put in the cherries and heat slowly 

 to the boiling-point. Boil ten minutes, 

 skimming carefully. 



Of pears, plums, and peaches, you take 

 the weight of the fruit in honey. Plums 

 should boil about fifteen minutes; peaches 

 and pears, from twenty to thirty. 



Blackberries are put up same as raspber- 

 ries. 



Of strawberries, take four quarts of fruit 

 and \}i quarts of honey. Boil ten minutes. 

 From the time it begins to boil, skim well. 



Of rhubarb, take equal weight of fruit and 

 honey. Boil ten minutes. 



Of apples, take two quarts of fruit and 

 one pint of honey and half a pint of water. 

 Boil twenty minutes. 



Of corn, take two quarts, cut oflf the ear; 

 half a pint of honey, one pint of water, four 

 even tablespoonfuls of salt; boil twenty or 

 thirty minutes, then put into jars or bottles. 



Of tomatoes, take three quarts, one pint 

 of honey, three tablespoonfuls of salt; boil 

 the same as corn. 



Of corn and tomatoes, take two quarts of 

 corn, two quarts of tomatoes, one and a 

 half pints of honey, half a pint of water, 

 five even tablespoonfuls of salt; boil thirty 

 minutes, then seal. 



Grape, raspberry, blackberry, cherry, 

 plum, and peach juices are made as follows: 

 One quart of juice, one pint of honey; boil 

 from ten to twenty minutes. 



