FRUIT CULTURE. 



The boiling is done in copper preserving pans, as shown 

 in Figs. 19 and 20, which are heated by steam forced into 

 the jacket of the pan as shown in engraving, each pan 

 being swung on a pivot to facilitate emptying. An 

 enormous quantity of fruit can be rendered in the course 

 of a day by the use of these pans. 



The fruit is sorted over and picked as soon as it arrives 

 at the factory, and this picking of stalks and eyes, etc., is 

 performed principally by women and girls, but in some 

 cases ingenious machines ai*e also used for the purpose. 



The various processes of manufacturing the jams and 

 jellies, etc., are then performed at_leisure, with the fruits, 

 'either distinct or mixed according to requirements ; and 

 some factories also, to fill up the time during the slack 

 season, make syrups, fruit comfits, and sweets. 



BOTTLING. 



The bottling of fruit in hot water is one of the simplest 

 means of preserving, and plums, gooseberries, black cur- 

 rants, sometimes red currants and raspberries, preserved 

 in this way are most useful and marketable. 



The mode of operation is so simple, and the appliances 

 required are so few, that it is within the compass of many 

 moderate-sized growers to perform the work themselves. 



A shallow, galvanized, boiling tank is required. The 

 fruit is carefully picked and put into bottles, these being 

 then placed closely together in the tank. The bottles are 

 filled with water, and the tank is also filled with water, 

 to the necks of the bottles. The water is next heated 

 to boiling point, when the bottles are ready for corking, 

 which must be done whilst they are hot. In large 

 factories they are usually heated by steam. The corks 

 are afterwards tied on, and should be covered with a 



