ONE HUNDRED THOUSAND FACTS FOR THE PEOPLE. 303 



papers wet with sugar boiled to candy; 

 set them in a cool, airy place. Straw- 

 berries keep perfectly well made with 

 seven pounds of sugar tp ten of fruit. 

 They should be done as directed above, 

 and the syrup cooked quite thick. A 

 pint of red currant juice and a pound of 

 sugar for it to three pounds of straw- 

 berries, make the syrup very beautiful. 



TOMATOES, Preserved. — Scald the 

 tomatoes, take off the skins. Weigh the 

 tomatoes, which must be full grown and 

 ripe. Allow to every two pounds of 

 the best brown sugar, a large spoonful 

 of ground ginger and the juice and 

 rind of one large lemon. Mix the 

 tomatoes and sugar and white of one egg 

 together, and put in a porcelain kettle. 

 Boil slowly till the scum ceases to appear; 

 then add gradually the juice and grated 

 rind of the lemons and boil slowly for an 

 hour or more. The tomatoes must all 

 have burst by this time. When done 

 take them off, and when cool put them in 

 jars. 



WALNUTS, Preserved. — Pierce your 

 nuts several times with a fork and boil 

 them in water until they begin to be 

 tender ; take them out of the water, and 

 when cold make a hole through every 

 one with a pretty large bodkin, and in- 

 troduce a piece of candied lemon or 

 citron. Make a syrup of brown sugar 

 and a little water (the sugar to the weight 

 of your nuts) and boil your nuts well 

 until the sugar has penetrated to the 

 centre; then put them into preserving 

 pots, filling them with a thick syrup, and 

 tie them up like jellies. 



PEACHES, Canned, by the Cold Pro- 

 cess. — Pare and halve the peaches. 

 Pack them as closely as possible in 

 a can without any sugar. When the can 

 is full, pour in sufficient cold water to fill 

 all the crevices between the peaches, and 

 reach the top of the can. Let it stand 

 long enough for the water to soak into 

 all the crevices — say five hours — then 

 pour in water to replace what has sunk 

 away. Seal up the can, and all is done. 

 Peaches preserved in this way retain' all 

 their freshness and flavor. There will 

 not be enough water in them to render 

 them insipid. If preferred, a cold syrup 

 could be used instead of pure water, but 

 the peaches taste most natural without 

 .any sweetening. 



FKUTX, in Brandy. — Gather your fruit 

 before it is quite ripe; prick them with a 

 pin on each side ; put them into a stew- 

 pan of fresh spring water, and stew them 

 gently until you can pass a pin with facil- 

 ity to the stone of the fruit, when take 

 them from the pan and put them to drain 

 on a sieve. Whilst draining, prepare a 

 syrup, which, when the fruit is nicely ar- 

 ranged in a tureen, should be thrown on 

 it boiling hot, and so left for twenty-four 

 hours, when the fruit is again put to a 

 drain, and the syrup boiled for one hour, 

 and poured boiling hot over the fruit 

 once more. On the third day arrange 

 the fruit in the preserving pots, and boil 

 the syrup to a proper consistency ; when 

 cool, mix it with brandy, in the propor- 

 tion of two-thirds syrup to one-third 

 brandy, and pour it over the fruit. 



FBUIT, Bottled. — Cherries, strawber- 

 ries, sliced pine apples, plums, apricots, 

 gooseberries, etc., may be preserved in 

 the following manner, to be used as fresh 

 fruit : Gather the fruit before it is very 

 ripe; put it in wide-mouthed bottles 

 made for the purpose; fill them as full 

 as they will hold, and cork them tight ; 

 seal the corks; put some hay in a large 

 sauce-pan; set in the bottles with hay 

 between them to prevent their touching ; 

 then fill the sauce-pan with water to the 

 necks of the bottles, and set it on the 

 fire until the water is nearly boiling, then 

 take it off; let it stand until the bottles 

 are cold; then keep them in a cool place 

 until wanted, when the fruit will be found 

 equal to fresh. 



FRUIT, To Keep Fresh in Jars.— 

 We advise the use of self-sealing glass 

 jars. Put the fruit in a porcelain-lined 

 preserving kettle, sufficient to fill four 

 quart jars; sprinkle on sugar, one-half 

 pound ; place over a slow fire and heat 

 through, not boiled. While the fruit is 

 being heated, keep the jars filled with 

 moderately hot water. As soon as the 

 fruit is ready, empty the water from the 

 jars, fill to the brim with fruit, and seal 

 immediately. As it cools a vacuum is 

 formed, which prevents bursting. In this 

 way every kind of fruit will retain its 

 flavor. Sometimes a thick, leathery mold 

 forms on the top — if so, all the better. 

 The plan of keeping the jars full of hot 

 water is merely to prevent the danger 

 of cracking when the hot fruit is insert- 



