Thinning, Gathering, Keeping, and Marketing, 121 



PRESERVING FRUIT BY ARTIFICIAL MEANS. 



There are several modes of preserving fruit beyond the ordinary 

 season of its ripening. The simplest is to select long keeping varie- 

 ties, merely placing them away in a cool, dry apartment, on shelves, 

 in boxes or drawers, or in tight barrels. This course, variously 

 modified, is pursued with apples, winter pears, and grapes. Another 

 way is the old fashioned, now nearly discarded, mode of preserving 

 in sugar, pound for pound. Another, and in some respects the best 

 mode, is drying the fruit ; if rich, high flavored sorts are selected, 

 and the drying rapidly performed, in well ventilated rooms, the result 

 is excellent ; but poor fruit, half decayed in the process, never 

 repays the trouble. The fourth mode that which claims our parti- 

 cular attention at the present moment is preserving in air-tight cans 

 or jars. For this purpose but little sugar is needed, or no more than 

 to impart an agreeable flavor. 



There are many modifications of the process. The long and 

 minute directions sometimes given, without pointing out the main 

 and essential requisites, have rather served to bewilder than assist 

 the beginner. All that is absolutely necessary is to select good 

 fruit, to heat or cook it, and inclose it in air-tight cases, without any 

 air bubbles or interstices. If kept in a cool place, it will remain for 

 months without injury. 



PARTICULAR DIRECTIONS. 



Quality of Fruit. It is important that the fruit be well grown and 

 well ripened, as it then contains more and richer juice for preserva- 

 tion. Small, half green, imperfect, or half decayed specimens, 

 should be rejected. 



Jars or Cans. Glass jars are now generally employed earthen 

 succeeds equally well, and is somewhat cheaper, but the fruit cannot 

 be seen. A large number of patent covers have been invented, pos- 

 sessing various degrees of merit. They may be divided into three 

 classes those consisting of cork ; those made of metal or glass, 

 with cement lining; and those with India-rubber lining. The 

 objection to cork is its porosity, requiring a large amount of cement, 

 through which the air pressing is apt to impart its flavor to the 

 fruit. The India-rubber linings are the most convenient and easily 

 applied, but they should be well made, and form a perfect fit ; many 

 that have been offered in market, not being tight, have caused the 



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