BOTTLING 8 1 



be done twice over with an interval of twenty-four hours 

 to allow of their becoming quite cold. Jams and fruit 

 jellies can be preserved fresh and good for years in the 

 same way." 



Success in bottling and preserving fruit depends 

 chiefly on two points: (l) The destruction of every 

 germ of mildew, etc., by keeping the bottles at a cer- 

 tain temperature for a certain time ; (2) the absolute 

 prevention of any possible re-entry of air into the bottles 

 afterwards. The bottles must be hermetically sealed 

 while in the steam or standing in almost boiling water 

 (see Journal R.H.S., vol. xxvi. part iii. p. 365). 



BOTTLING OR CANNING IN SYRUP. This is done by 

 boiling together at the rate of 3 Ibs. of cane-sugar to 

 I quart of water and the white of I egg ; pour the 

 fruit whole into the syrup while boiling, and continue 

 to boil together for only a few minutes, then pour into 

 bottles or cans, and stopper or seal air-tight immediately 

 whilst boiling. Pears may be preserved in the same 

 way. Cheal, Journal of R.H.S., vol. xxi. I. 



PLUM JAM makes a rich preserve. Take equal quan- 

 tities of fruit and cane-sugar ; boil quickly half to three- 

 quarters of an hour, then put into hot jars and cover 

 well at once. Exclude the air as much as possible. The 

 colour of the flesh is said to make a difference in the 

 sale. Red jam is usually preferred, but greengage is 

 also popular. Coe's Golden Drop or Autumn Compote 

 (September, hardy, fairly productive, but the fruit often 

 splits) are good for yellow (" Amber " Dr Hogg) jam ; 

 Belle de Septembre (September, " a good late cooking 

 variety," good bearer, but fruit prone to split) for 

 crimson colour. Free-stones are better than cling- 

 stones. The following are free-stones : Bittern, Coe's 

 Late Red ("fruit small, good bearer, a very useful late 

 cooking plum "), Early Orleans, Early Transparent Gage, 

 Old Greengage, Orleans, Oullin's Golden Gage, Red 



