44 ABC OF STRAWBERRY CULTURE. 



I think most people will, if the berries are properly canned, 

 and that they will find them a healthful sauce. They are rath- 

 er expensive when one has to buy them, sometimes ; but the 

 farmer who grows them need not mind this. He can have 

 plenty if he likes them. L,et him make money from his farm 

 crops, but take care of his little fruit-garden for his own plea- 

 sure, first of all, and that of his family. As friend Root puts 

 it : " Thank God that there is one place where he isn't work- 

 ing for the almighty dollar." The last two seasons we (I mean 

 " we," literally, for I always come in and help if possible) put 

 up about 80 quarts each year. Not one quart has ever spoiled. 

 We think them about right, so I will tell you just how we did 

 it. 



After picking over good ripe berries, we take a common 

 coffee-cup, full of granulated sugar, to each two quarts of hull- 

 ed berries, and fill a porcelain-lined kettle about two -thirds 

 full. No water is put in. The kettle is stood on back of the 

 stove until sugar dissolves. Then we put it on in front and 

 bring it to the boiling-point, and boil slowly for about twenty 

 minutes, stirring very carefully so as not to break the berries. 

 The most of the stirring necessary is to help the berries on top 

 down into the syrup, so as to be sure all. are well cooked. 

 While this kettlef ul is boiling we set another mess on the back 

 of the stove in a tin pan, for the sugar to dissolve and to warm 

 up a little, so it will be ready to put into the kettle and boil as 

 soon as the first kettleful is canned. This, of course, is to hur- 

 ry up the business. From the kettle, the berries are dipped 

 into glass cans, and the tops screwed on in the usual way. My 

 wife is very careful in dipping them and putting in the can to 

 not mHsh up the berries. She thinks they look so much better 

 when they keep their shape. You will find some varieties of 

 berries better for canning than others. We find some cans 

 look better than others, and the flavor is better. Our Sterlings 

 are good. The Warfield is, I think, about the same. The old 

 Wilson is good. When cool, and all covers have been tight- 



