ONE HUNDRED THOUSAND FACTS FOR THE PEOPLE. 28? 



will reduce the composition to a sufficient 

 consistence to float an egg. Then put 

 and keep the eggs therein, which will 

 preserve them perfectly sound for two 

 years at least. 



9. Eggs can be preserved by keeping 

 them at a temperature of forty degrees or 

 less in a refrigerator. Eggs have been 

 tested when kept in this manner for two 

 years, and found to be perfectly good. 



10. Dissolve three or four ounces of 

 beeswax in seven ounces of warm olive 

 oil; put in this the tip of your finger and 

 anoint the egg all over. Keep the eggs 

 in a cool place, and they will keep fresh 

 for fi ve ye ars. 



FRUIT, Canning. — The principle 

 should be understood, in order to work in- 

 telligently. The fruit is preserved by 

 placing it in a vessel from which the exter- 

 nal air is entirely excluded. This is ef- 

 fected by surrounding the fruit by liquid, 

 and by the use of heat to rarefy and expel 

 the air that may be entangled in the fruit 

 or lodged in its pores. The preservation 

 does not depend upon sugar, though 

 enough of this is used in the liquid which 

 covers the fruit to make it palatable. The 

 heat answers another purpose ; it destroys 

 the ferment which fruits naturally contain, 

 and as long as they are kept from con- 

 tact with the external air they do not de- 

 compose. 



The vessels in which fruits are pre- 

 served are tin, glass and earthenware. 

 Tin is used at the factories where large 

 quantities are put up for commerce, but is 

 seldom used in families, as more skill in 

 soldering is required than most persons 

 possess. Besides, the tins are not gener- 

 ally safe to use more than once. Glass is 

 the preferable material, as it is readily 

 cleaned and allows the interior to be fre- 

 quently inspected. Any kind of bottle 

 or jar that has a mouth wide enough to 

 admit the fruit and that can be securely 

 stopped, positively air-tight — which is 

 much closer than water-tight — will an- 

 swer. Jars of various patterns and 

 patents are made for the purpese, 

 and are sold at the crockery and 

 grocery stores. These have wide mouths, 

 and a glass or metallic cap which is made 

 to fit very tightly by an India-rubber ring 

 between the metal and the glass. The 

 devices for these caps are numerous, and 

 much ingenuity is displayed in inventing 



them. We have used several patterns 

 without much difference in success, but 

 have found there was some difference in 

 the facility with which the jars could be 

 opend and closed. The best are those in 

 which atmospheric pressure helps the 

 sealing, and where the sole dependence is 

 not upon screws or clamps. To test a 

 jar, light a slip of paper and hold it with- 

 in it. The heat of the flame will expand 

 the air and drive out a portion of it. Now 

 put on the cap ; when the jar becomes 

 cool the air within will contract, and the 

 pressure of the external air should hold 

 the cover on so firmly that it cannot be 

 pulled off without first letting in air by 

 pressing aside the rubber or by such oth- 

 er means as is provided in the construc- 

 tion of the jar. When regular fruit jars 

 are not used, good corks and cement 

 must be provided. 



Cement is made by melting 1 ^ ounce 

 of tallow with 1 pound of rosin. The 

 stiffness of the cement may be governed 

 by the use of more or less tallow. After 

 the jar is corked, tie a piece of stout 

 drilling over the mouth. Dip the cloth 

 on the mouth of the jar into the melted 

 cement, rub the cement on the cloth with 

 a stick to break up the bubbles, and leave 

 a close covering. 



The Process. Everything should be 

 in readiness, the jars clean, the covers well 

 fitted, the fruit picked over or otherwise 

 prepared, and cement and corks, if these 

 are used, at hand. The bottles or jars, 

 are to receive a very hot liquid, and they 

 must be gradually wanned beforehand, 

 by placing warm water in them, to which 

 boiling water is gradually added. Com- 

 mence by making a syrup in the propor- 

 tion of a pound of white* sugar to a pint 

 of water, using less sugar if this quantity 

 will make the fruit too sweet. When the 

 syrup boils, add as much fruit as it will 

 cover, let the fruit heat in the syrup 

 gradually, and when it comes to a boil 

 ladle it into the jars or bottles which 

 have been warmed as above directed. 

 Put in as much fruit as possible, and then 

 add the syrup to fill up the interstices 

 among the fruit ; then put on the cover 

 or insert the stopper as soon as possible. 

 Have a cloth at hand dampened in hot 

 water to wipe the necks of the jars. 

 When one lot has been bottled, proceed 

 with more, adding more sugar and water 



