52 STATE POMOIvOGICAL SOCIETY. 



while canning may be done with Httle or no sugar, and with just 

 enough cooking to thoroughly heat the fruit, but the air must 

 be excluded. The preparation of the fruit for these two forms 

 IS similar, and the same general directions will apply txD each 

 process. First to be considered is the condition of the fruit, 

 which should be firm and sound, but not over-ripe. Among the 

 best utensils to be used ore the granite, porcelain or agate. I 

 prefer the porcelain, notwithstanding it is heavier to handle. 

 You caji expedite the business if you are in a hurry, and most 

 housekeepers are, by removing the lid from the stove, putting 

 the kettle directly over the fire, thus hastening the process of 

 heating, then removing it to the back of the stove you get a much 

 steadier heat and the fruit is less likely to scorch or to boil over, 

 hence does not require as much care during the process of pre- 

 serving. 



The time is in the past when a few jars of preserves, carefully 

 stowed away m the cellar, brought forth only when visitors came, 

 or dealt out very sparingly to tempt the appetite of the invalid, 

 are sufficient. Every up-to-date housekeeper of to-day must be 

 skilled in the art of canning, preserving and jelly-making, and 

 will see that she has a good supply of these dainties, not only 

 for company, but for family use, and enough to last the year 

 round. I begin my preparations for winter when the dandelions 

 come in early spring, salting down about thirty bushels last 

 spring, packing firmly a layer of dandelions, then a layer of salt. 

 This may seem to be a large amount, but not so when the shrink- 

 ing takes place. 



Next to the dandelions comes the rhubarb, which I put up in 

 cold water, cutting in pieces as for pies without paring; there 

 is a delicacy of flavor and color in the paring of rhubarb. Pack 

 closely in jars, place in a pail, put in water until jars and pail are 

 full. Seal with the jars under water. The next in order is the 

 strawberry, which is said to be the queen of all berries. While 

 this may be true in its natural state, there are other berries which 

 retain their flavors much better when preserved or canned. I 

 make it a point to prolong the strawberry sea.son several weeks 

 by crushing the berries, adding sugar and seaHng them in jars. 

 While we do not have the form of the berry, we can have crushed 

 strawberry, retaining its delicious flavor and ever ready for the 

 much appreciated shortcake. 



