110 HINTS ON PROFITABLE FRUIT GROWING. 



to three inches, according to the kind. Take out of the 

 oven, and fill the jars with the boiling water, to within an 

 inch of the top ; then cover at once with paper, well pasted 

 all over. Over this, again, paste a second layer of paper, in 

 a similar manner, to ensure the perfect exclusion of cold 

 air. (4) Store the jars or bottles in a cool, dry room. 

 Afterwards they should not be disturbed. (5) When 

 required for use, open the bottles and pour off the juice into 

 a preserving pan, and sweeten it with raw sugar according 

 to taste. Boil the syrup about ten minutes, and pour back 

 on to the fruit. At the time of boiling up the syrup and 

 adding sugar, there is always a large quantity more than is 

 required for covering the fruit ; this I bottle separately, and 

 use for making delicious fruit jellies, of which sago is the 

 foundation." 



A small kettle of boiling water should be at hand, as each 

 bottle should be filled to the brim, especially with the 

 screw-topped bottles, just before it is finally closed down. 

 The fruit must be carefully watched for the first week, so 

 that if not air-eight, or if any fermentation begins, it may 

 be used at once. 



In preparing the fruit for table, one pound of sugar to 

 six pounds of raspberries, wild blackberries, whortleberries, 

 etc., is sufficient; while for strawberries and the more acid 

 fruits, one pound to four is requisite. Add a small quantity 

 of water and cook the fruit less than if it were to be used 

 immediately upon the table. 



The method explained of baking the fruit in the bottles 

 is not so well adapted for stone fruit, which requires the 

 more intense heat of the stew-pan ; but it is a far pleasanter 

 mode to manipulate than Dr. Trail's air-tight flannel The 

 same lady (whose system has been strongly commended by 

 others) also observes : " This plan, successfully carried out, 

 cannot fail to give satisfaction. I have found it best to use 

 large jars (six or eight quarts) when first preserving the 



