1 24 Thinning, Gathering, Keeping, and Marketing. 



Small tin saucers, or " patty-pans," are procured, an inch more in 

 diameter than the mouth of the jar these may be obtained cheaply, 

 by the quantity, of any tinman. See Fig. 168. 



When the jar is filled with fruit, the cork is crowded 

 snugly in, and a coating of cement is placed on the 

 top. A portion of the melted cement is then poured 

 into one of the tin saucers, and the mouth of the jar 

 Fig. 168. TY inverted, placed in it forming, as soon as cool, a per- 

 S C overing^top && air-tight cover, the saucer remaining until the fruit 

 f ? ar - is taken out of the jars. Common tea saucers, and 



even blacking boxes may be used, instead of tin saucers. 

 Quantity of Siigar required. Some have stated that they suc- 

 ceed in keeping the fruit without using any sugar ; but in ordinary 

 practice it is safer to apply it, and it is best to do so at once, rather 

 than to defer it till the fruit is used. Strawberries, 

 peaches, pine-apples, and quinces, require but a 

 small quantity, five ounces to a quart of fruit being 

 sufficient. Cherries, plums, raspberries, and black- 

 berries, require more, or from seven to eight ounces. 

 Stone Jars. In. the absence of common jars, 

 which could not be procured, a friend employed two 

 gallon stone jars, with entire success. They were 

 filled as already described, the fruit running out all 

 around as the lid was applied, so as to prevent any 

 vacancy or air, and the whole well cemented. After 

 several months, they were opened in perfect condi- 



tlOn. 



Tomatoes. These are the easiest preserved of all 

 ripe fruits. They may be kept entire after merely 

 removing the skin ; or, what perhaps is better, as well as more eco- 

 nomical, stewed down to about one-half of their original bulk, as 

 they are a very watery fruit. 



Strawberries need but few minutes cooking ; cherries a greater 

 length of time ; peaches still longer, and should be well done. 



In order to determine whether the fruit has been well put up, 

 when India-rubber lining is used, lift them by the covers, or apply 

 a few pounds' force to them. If the cover comes off, the work has 

 not been well done some air has been allowed to remain, or the 

 heating has been insufficient, in which case the boiling must be done 

 over again. It is safest to examine them a second time, in about a 

 week. 



It is important that the jars, after the whole process is completed, 



