536 



XEW ENGLAND FARMER. 



Nov. 



tend their advantages through the barren winter 

 and spring. But the great law of change, which 

 is written all over the material world, governs 

 strictly "the green things growing." Year after 

 year, "first the blade, then the ear, after that the 

 full corn in the ear," rounds the whole circle of 

 vegetable life, and when the plant has perfected 

 its seed, or attained the fulness of its strength and 

 beauty, decay sets its seal upon it, and it is soon 

 dust and ashes. 



Various methods have be:n devised, and have 

 proved more or less successful, for arresting 

 the processes of Nature; thus prolonging this 

 time of perfection, and retarding decay or prevent- 

 ing it entirely. Hence the preparation and ar- 

 rangement of vegetable food for consumption 

 during the cold weather is one of the most im- 

 portant of housekeeping duties, and keeps the 

 house-wife busy through much of the autumn. 

 Baking, drying, canning, stewing, salting, pick- 

 ling, preserving, all have this end in view ; — not 

 always, it must be confessed, v/ith proper defer- 

 ence to the laws of health or to the digestive 

 powers. 



Good ripe fruit in its raw, or natural, state is not 

 only more agreeable to the palate, but decidedly 

 more beneficial as food, than when through sub- 

 jection to heat— the prevailing power in cookery — 

 and the admixture of fl ivors alien to its nature, it 

 has lost its specific qualities. 



Fruit should not be gathered when moist with 

 rain or dew, especially if it is to be immediately 

 packed, or to be kept away from the free air; for 

 the dampness thus retained generates heat, and 

 fermentation then rapidly ensues. Neither should 

 it be plucked when hot with the mid-day sun- 

 beams, unless it is to be consumed very soon ; for 

 in that condition its pulp is all ready for decom- 

 position. Care should be taken that the cuticle is 

 not torn nor the pulp bruised. It must be kept in 

 a cool, dry atmosphere — as cool as it can be without 

 danger of freezing. Darkness, also, is requisite for 

 berries and the more delicate varieties of pears 

 and peaches. If closely sealed in air-tight jars 

 while it is sound, and then placed away from 

 heat, light, and moisture, it may be kept un- 

 changed many months — till another year's crop is 

 ready for use. But whenever unsealed it must be 

 immediately eaten, or cooked, as confinement 

 renders it more susceptible than ever to the in- 

 fluences of the air and light. Broad-mouthed 

 bottles answer very well for earning fruit. Tin 

 cans can be used for anything uncooked that has 

 a firm skin, but they ioipart a metallic taste to all 

 juices ; — stone or glass jars are much to be pre- 

 ferred for fruit; and, indeed, for vegetables, as 

 they can be so much more easily sealed by a 

 woman. 



Select sound ripe fruit — not mellow — which is a 

 sign of over-ripeness. Pour boiling water over 

 tomatoes and peaches in a dish. Let them stand 

 till their skin can be wiped oflFfrom the pulp with 



a cloth. Pare and quarter pears and quinces and 

 remove their core. Very solid peaches need par- 

 ing instead of scalding to remove the skin. Ber- 

 ries, cherries, and plums take in their natural 

 condition. "Wipe the stems of pie plant and cut 

 them into inch pieces. 



All fruit that is pared with iron or steel instru- 

 ments as fast as it is done should be dropped into 

 cold water and kept there till it is canned, or 

 cooked, or prepared for drying, as the uaion cf its 

 acids wiih the metal is apt to discolor it, and ex- 

 posure of tlie pulp to the air turns it dark. Fill 

 jai-s or bottles with this fruit, each kind by itself, 

 — mixed fruit never keeps well. Pour in cold 

 water till it is covered. Have good whole corks 

 that will fit the necks of the vessels very tightly. 

 Let the corks lie in hot water a little while before 

 using; this will make them elastic and less liable 

 to break. Drive them in carefully with a hammer 

 or mallet. Cut them off even with the neck of 

 the jar with a sharp knife, and, if you please, tie 

 over each cork a piece of bladder skin, (wet it to 

 make it pliable.) But there is no need of this if 

 the sealing is good. 



Set a number of these jars or bottles in a wash 

 boiler or a large deep pan over a moderate fire, 

 placing under and around them hay, straw, or 

 something of the sort, to keep them fi'om breaking. 

 Fill in cold water to half the height of the jars. 

 Let them heat slowly. Meantime melt together 

 equal quantities of beeswax and rosin, in a small 

 vessel, — three ounces of each is sufficient for a 

 dozen jars. When the water begins to boil take 

 the jars from the boiler; but before you do this be 

 sure that all the doors and windows of the room 

 are shut, and keep them so till the jars or bottles 

 are sealed and cooled, because a draught of cold 

 air will break them. Cover them with a cloth 

 till they are cool enough to handle. Then with a 

 brush or a small swab, besmear the end of the 

 cork, or dip the neck of the bottle or jar directly 

 into the melted mixture. Make this seal smooth, 

 and be sure that there is no crack in it or around 

 it, (by which air would enter) ; if you have any 

 doubt about it dip again. When the jars are cold 

 pack them in boxes with sawdust or dry sand 

 (dried by heating in the stove oven) and keep 

 them in a daik, cold, dry cellar or closet. A coat- 

 ing of mould frequently forms in the top of the 

 jar, but it docs no injury if care is taken that it is 

 not torn when the cork is removed and so mixed 

 with the contents of the jar. There are mauy 

 patent fruit preserving jars for sale at the stores, 

 but this simple way with common jars and bottles 

 is always satiifuctory, where several of thoaC have 

 failed. 



Fruit put up in this way retains its freshness of 

 flavor and its firmness of pulp ; is very nice to be 

 eaten at table with bread and butter or plain pud- 

 dings — adding sugar or not, according to taste; 

 may be used in paste or batter puddings, or for 

 pies or sauce, just like freshly gathered fruit. 



