HOW TO USE FLORIDA FRUITS. 327 



towel or piece of flannel ; then to every pint of juice put 

 one pound of best white sugar. Put the juice and sugar 

 into a stone jar, set the jar into an iron pot of cold water. 

 Set the pot over the fire ; let it boil, stirring it occasionally 

 to dissolve the sugar ; skim the froth off. When all the 

 sugar is dissolved and the froth ceases to rise, take it off, 

 let it cool, put it into bottles, cork tightly, and set them 

 in a cool place. This syrup makes a delightful flavoring 

 for ice-cream, and with the addition of a little lemon juice 

 or vinegar and water makes an agreeable summer bever- 

 age. After all the juice has been drained from the straw- 

 berries they will weigh two pounds less than they did at 

 first. Take then their reduced weight in crushed loaf 

 sugar, and put a layer of the .berries and a layer of sugar ; 

 put them in a stone jar, set the jar in a pot of cold water, 

 set the pot over a brisk fire, and let the fruit boil until 

 perfectly tender and transparent. Stir gently at first so 

 as to dissolve the sugar without breaking the berries. The 

 preserves require more cooking than the syrup. Strawber- 

 ries preserved by this recipe keep much longer than when 

 prepared in the usual way. If you wish the color of the 

 strawberries to be bright, do not let pewter or tin come 

 near them during the process of preserving, for either 

 turns the color dull directly. 



OLIVES. 



Methods of Preparing Olives. In Italy the olives are 

 prepared for the table in three ways. First, pickled green ; 

 second, pickled ripe; and third, dried when ripe. The 

 green olives are picked before they commence to change 

 from the green color, and placed in a strong solution of 

 lime to take out the oily substance, and are then conserved 

 in water saturated with salt. The oil is taken from ripe 

 olives bv the use of salt instead of lime. The olives for 



