126 FRUIT GROWING FOR AMATEURS 



which were contributed to The Gardener by Mr. Dipnall, will, 

 no doubt, prove of interest : 



Bottling Blackberries (no sugar). Fill bottles as full as 

 possible, place in a steamer till fruit looks cooked ; or in a sauce- 

 pan with hay at the bottom in cold water ; bring to the boil and 

 boil for five minutes. Take out bottles one at a time, fill at 

 once with boiling water, and cover with bladders or screw-on 

 tops. Other fruits may be similarly treated. 



Bottling Fruit (a little sugar). Dry the bottles, fill with 

 fruit, add 2 oz. white moist sugar to each, and one wineglassful 

 of cold boiled water. Tie down with two pieces of white paper. 

 The omderpiece of paper must be smeared with salad oil, and put 

 on oiled side uppermost. Do not fill the bottles so full that the 

 fruit touches the paper. Place the bottles in the evening in a 

 tin in the oven when it is cooling down, and leave there all 

 night. 



Bottling Plums, an old Surrey recipe (a little sugar). 

 Choose ripe Plums, prick all over with a fork, put in bottles with 

 a little sugar, leave uncovered till sugar is dissolved, then seal 

 with melted mutton fat. The fruit when used tastes as if 

 brandied. 



Bottling Fruit (no sugar). Thoroughly warm bottles in 

 oven, fill with quite sound ripe fruit, return bottles to oven till fruit 

 begins to discolour (about 15 minutes in a moderate oven), take 

 out and fill with boiling water, leaving room for a 2-inch layer of 

 melted mutton fat, which, when cool, seals fruit. 



