604 MISCELLANEOUS FARM SUBJECTS 



the boiling point and boil gently without stirring. All sirups are 

 better for boiling from ten to thirty minutes. If rich sirups are 

 boiled hard, jarred, or stirred they are apt to crystallize. The sirup 

 may be made a day or two in advance of canning time. The light 

 sirups will not keep long unless sealed, but the heavy sirups keep 

 well if covered well. 



Use of the Sirup Gauge. The sirup gauge is a graduated glass 

 tube, with a weighted bulb, that registers from 50, and that is 

 employed to determine the quantity of sugar contained in a sirup. 



If this gauge is placed in pure water the bulb will rest on the 

 bottom of the cylinder or other container. If sugar be dissolved 

 in the water the gauge will begin to float. The more sugar there 

 is dissolved in the water the higher the gauge will rise. The sirup 

 should be deep enough to reach the zero point of the gauge. If a 

 glass cylinder holding about half a gill is filled to about two-thirds 

 its height, and the gauge is then placed in the cylinder, the quan- 

 tity of sugar in the sirup will be registered on the gauge. 



Experiments have demonstrated that when sugar is dissolved 

 and heated in fruit juice, if the sirup gauge registers 25, the pro- 

 portion of sugar is exactly right for combining with the pectin 

 bodies to make jelly. The sirup gauge and the glass cylinder must 

 both be heated gradually that the hot sirup may not break them. 

 If the gauge registers more than 25, add a little more fruit juice. 

 If it registers less than 25, add more sugar. In making sirups 

 for canning and preserving fruits, the exact amount of sugar in 

 a sirup may be ascertained at any stage of boiling, and the sirup 

 be made heavier by adding sugar, or lighter by adding water, as 

 the case demands. 



Canning Fruit. This is the easiest and commonly considered 

 the most economical and the best method of preserving it, because 

 the fruit is kept in a soft and juicy condition in which it is believed 

 to be easily digested. The wise housekeeper will can her principal 

 fruit supply, making only enough rich preserves to serve for variety 

 and for special occasions. 



The success of canning depends upon absolute sterilization. 

 If the proper care is exercised there need be no failure, except in 

 rare cases, when a spore has developed in the can. There are sev- 

 eral methods of canning; and while the principle is the same in all 

 methods, the conditions may make one method more convenient 

 than another. For this reason three will be given which are con- 

 sidered the best and easiest. These are : Cooking the fruit in the 

 jars in an oven; cooking the fruit in the jars in boiling water; and 

 stewing the fruit before it is put in the jars. The quantity of sugar 

 may be increased if the fruit is liked sweet. 



It is most important that the jars, covers, and rubber rings 

 be in perfect condition. 



Stewing and Canning. Have two pans partially filled with 

 cold water. Put some jars in one, laying them on their sides, and 

 some covers in the other. Place the pans on the stove where the 

 water will heat and boil at least ten or fifteen minutes. Have on 



