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HOW TO MAKE THE FARM PAY. 



fruit or not, just as you please. It is not necessary in order that 

 it may keep. Neither is it necessary to put the fruit jnto the jars 

 to boil. It necessitates extra trouble, and often loss, by the 

 breakage of the jars. 



Different Methods— Peaches, Apricots, and Pears. — As yon 

 peel, halve and seed them — drop them into cold water to prevent 

 discoloration ; then fdl jour jars as full as they can be filled ; 

 prepare j'our sirup in the proportion of one pound of white say:ar 

 to a quart of Avater ; boil j'our sirup five minutes, then pour it on 

 your fruit; let the jars he filled with the sirup up to the neck ; as 

 soon as each jar is filled, screw on the cap agaiust the rubber, so 

 that all air maj' be excluded ; then place 3'our jars in the boiler 

 with cold water to the neck of the jars, and then let them boil 

 fifteen or twenty minutes (keep your jars from striking each other 

 when boiling) ; then take them out, screw down the cap firmly 

 with the baud, and as soon as the fruit has cooled, the wrench 

 should be applied ; theu put them away in a cool place. 



Another Way to do I'eaches. — Place your sirup on the fire, 

 and throw in j^our fruit, after preparing as above. Let it reniaiu 

 in the hot sirup until it is thoroughly heated tlu'ough; tlieu fill 

 your jars ; be sure your jars are warm before putti)ig in tlie hot 

 fruits; then pour on the sirup (screw tliem up immediately, each 

 one as you fill, as firmly as you can with the hand), and as they 

 cool off apply the wreiicii ; then place them in a cool place. 



Strawberries, llAsrBERRiES, Blackberries, and Cherries. — 

 Sirup same as peaches ; let the sirup be cold befoi'e pouring it on 

 the fruit ; then fill your jars with berries as full as possible ; pour 

 on the sirup, if cold, to the neck; screw the cap down to the 

 rubber ; place the jars in the boiler with cold water up to the neck, 

 and boil fifteen or twenty minutes ; then take them out ; screw the 

 cap firmly with the hand (as the fruit cools apply the wrench). 



Plums and Currants. — Sirup, two pounds of white sugar to 

 one quart of water; boil five minutes (plums are best with tlie 

 skins taken off) ; have your jars warm, then fill them up with the 

 fruit; pour on the hot sirup; screw on the cap firmly with the 

 hand as soon as you fill each jar, and as they cool oil" apply tlie 

 wrench. 



Quinces. — Sirup one and a quarter pound of sugar to one quart 

 of water ; parboil them in water soft enough to run a broom whisk 

 through theui ; fill your jars with them; pour on the sirup while 

 hot ; screw down the cap when cool ; place them in a boiler of cold 

 water up to the neck, and boil fifteen or twenty minutes ; take 

 them out ; screw the cap firmly with the hand ; *wheu cool apply 

 the wrench. The water that tlie quinces are parboiled in may be 

 used for jelly. 



Tomatoes.— may be prepared as for stewing; let them boil 

 twenty minutes; fill your jars (have the jars warm before you fill 



